How to Make Perfect, Fluffy Scrambled Eggs

Scrambled Eggs
The Spruce
Ratings (1,992)
  • Total: 10 mins
  • Prep: 5 mins
  • Cook: 5 mins
  • Yield: 4 servings
Nutritional Guidelines (per serving)
230 Calories
17g Fat
2g Carbs
15g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

The key to making perfect scrambled eggs is whisking the eggs thoroughly and vigorously before cooking them. Whisking incorporates air, which produces fluffier scrambled eggs, and fluffier eggs are always your end goal.

Another professional tip is to turn off the heat before the eggs are all the way cooked. This helps prevent overcooking, which is a common problem with scrambled eggs. You don't want your scrambled eggs to be brown on the bottom. Once that happens, you're working with dry, rubbery eggs.

The important thing to remember with scrambled eggs is that they'll continue cooking for a few moments after you transfer them to the plate. This phenomenon, known as residual or "carry-over" cooking, means that you actually want to transfer the eggs to the plate when they're slightly softer than the way you ultimately want them. They'll firm up all on their own. This technique is a lot like the first steps in making an omelet. The difference is that at the very end, you gently break up the eggs, leaving the curds larger and fluffier.

Additional ingredients, especially ones with a lot of moisture in them like tomatoes or onions, can throw off the timing, and your eggs can come out watery. To prevent this, sauté those items separately to cook off the water before adding them to your eggs.
Make it easy on yourself and cook your eggs in a nonstick sauté pan. Use a heat-resistant silicone spatula. You need it to be heat resistant so that it doesn't melt and made of silicone so that it doesn't scratch the pan.

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Watch Now: How to Make Perfect, Fluffy Scrambled Eggs

Ingredients

Steps to Make It

  1. Gather ingredients.

    Perfect scrambled eggs ingredients
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  2. Crack the eggs into a glass mixing bowl and beat them until they turn a pale yellow color.

    Beat eggs in mixing bowl
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  3. Heat a heavy-bottomed, nonstick sauté pan over medium-low heat. Add the butter and let it melt.

    Heat butter in skillet
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  4. Add the milk to the eggs and season to taste with salt and white pepper. With your whisk, whisk the eggs like crazy. You're going to want to work up a sweat. If you're not up for that, you can use an electric beater or stand mixer with the whisk attachment. Whatever device you use, you're trying to beat as much air as possible into the eggs.

    Whisk eggs and milk
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  5. When the butter in the pan is hot enough to make a drop of water hiss, pour in the eggs. Don't stir! Let the eggs cook for up to a minute or until the bottom starts to set.

    Pour eggs into skillet
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  6. With a heat-resistant rubber spatula, gently push one edge of the egg into the center of the pan, while tilting the pan to allow the still liquid egg to flow in underneath. Repeat with the other edges, until there's no liquid left.

    Push sides of egg into center of pan
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  7. Turn off the heat and continue gently stirring and turning the egg until all the uncooked parts become firm. Don't break up the egg, though. Try to keep the curds as large as possible. If you're adding any other ingredients, now's the time to do it.

    Turn off heat of skillet and stir eggs
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  8. Transfer to a plate when the eggs are set but still moist and soft. Eggs are delicate, so they'll continue to cook for a few moments after they're on the plate.

    Perfect scrambled eggs
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  9. Enjoy!

Mix-Ins for Your Scrambled Eggs

There's no limit to the variations you can create by adding ingredients to this basic scrambled egg recipe. Some ingredients you could add include:

  • Chopped fresh herbs

  • Grated cheese

  • Diced and sautéed onion (sauté the onion separately and then add)

  • Chopped, cooked bacon

  • Diced ham