Perfect Scrambled Eggs

From light and fluffy to rich and creamy

Toast with scrambled eggs

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Scrambled eggs are an easy, delicious, and nutritious breakfast, and they take just a few minutes to make. Making scrambled eggs seems so straightforward, right? Well, it can be with a little finesse and know how.

There are a few steps and tips that you need to follow in order to achieve the perfect scrambled egg, whether you like it light and fluffy, rich and creamy, or a little dense and dry. Lightly beat the eggs and cook, stirring, until the desired doneness. And, no matter how you prefer your eggs, it is important that you start with fresh eggs. A good rule of thumb is to allow two eggs per person.

Scrambled eggs can be served simply as is, or sandwich it between slices of toast, croissants, or English muffins. Egg sandwiches—with a sausage patty, bacon strips, or a thin slice of ham added—are especially handy when you need breakfast on the go.

And with a few additions like cheese, green onions, chopped bell pepper, or chili peppers, scrambled eggs are ideal for breakfast burritos.

  1. Break the eggs into a bowl.
  2. Add 1 tablespoon per egg of either milk, light cream, half-and-half, or evaporated milk and whisk. For lighter eggs, use water instead of milk. For richer, creamier eggs, make them with heavy cream. 
  3. In a heavy skillet over medium heat, melt 1 to 2 tablespoons of butter, or enough to coat the bottom of the pan. When the butter is hot and stops foaming, reduce the heat to medium-low.
  4. Add the eggs to the hot pan.
  5. After about 1 minute or so, when the bottom and edges of the eggs have begun to cook and solidify, scrape and lift the edges with a spatula and allow the uncooked part to run under the part lifted. Fold the cooked portions towards the center.
  6. Repeat the scraping, lifting, and folding until the eggs have formed curds. More stirring will make small curds and less will make larger fluffier curds.
  7. When the curds are firm but still moist, remove the eggs to plates or a serving dish. The eggs will continue cooking a bit after they leave the pan.
  8. Season the eggs with salt and freshly ground black pepper.


  • Big batches: If you are cooking a big batch, consider using a blender to mix the eggs. A flexible rubber or silicone spatula is best for stirring and folding.

Recipe Variations

  • Fluffier and richer: For fluffier eggs, add a little more milk or cream. For even richer eggs, replace the milk or cream with sour cream. If you are avoiding dairy, you can use water instead of milk; the eggs will be lighter with no loss of flavor.
  • Additions: For added taste and texture, include minced vegetable, ham, breakfast sausage, or mushrooms to the butter and sauté for a few minutes before adding the egg mixture. You can also add shredded cheese, spinach or fresh herbs like chives to the eggs about halfway through the cooking time to bring a bit of color and extra zing.