How to Make Perfect, Fluffy Scrambled Eggs

Perfect scrambled eggs recipe

The Spruce / Julia Estrada

Prep: 5 mins
Cook: 5 mins
Total: 10 mins
Servings: 4 servings
Nutrition Facts (per serving)
219 Calories
17g Fat
3g Carbs
14g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 219
% Daily Value*
Total Fat 17g 22%
Saturated Fat 8g 38%
Cholesterol 391mg 130%
Sodium 301mg 13%
Total Carbohydrate 3g 1%
Dietary Fiber 0g 1%
Total Sugars 2g
Protein 14g
Vitamin C 0mg 1%
Calcium 92mg 7%
Iron 2mg 10%
Potassium 179mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

The secret ingredient for 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 the end goal. This cooking technique is a lot like the first steps in making an omelet. The difference is that you gently break up the eggs at the very end, leaving the curds larger and fluffier.

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 because that produces dry, rubbery eggs.

The most important thing to remember is that scrambled eggs continue cooking for a few moments after transferring them to the plate. This phenomenon is known as residual or "carry-over" cooking, and you want to transfer the eggs to the plate when they're slightly softer than the way you ultimately want them.

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"This recipe really will give you the most perfect scrambled eggs. Whisking them with some milk helps break the eggs up. Cooking them in butter, slow and steady, using a rubber spatula helps them stay soft. Lastly, taking them off just when they are about done is key, leaving your eggs freshly scrambled and soft!" —Tracy Wilk

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Ingredients

  • 8 large eggs

  • 1/2 cup whole milk

  • Salt, to taste

  • Freshly ground white pepper (or black pepper), to taste

  • 2 tablespoons clarified butter (or regular butter)

Steps to Make It

  1. Gather the ingredients.

    Ingredients for scrambled eggs
    The Spruce / Julia Estrada
  2. Crack the eggs into a glass mixing bowl and beat them until they turn a pale yellow color.

    Mix scrambled eggs
    The Spruce / Julia Estrada
  3. Add the milk to the eggs and season to taste with salt and white pepper. Whisk the eggs like crazy. 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. Note that it may be easier and quicker to beat the eggs in two batches (4 at a time) to make sure you don't have any lumps.

    Add milk to eggs
    The Spruce / Julia Estrada
  4. Heat a heavy-bottomed, nonstick sauté pan over medium-low heat. Add the butter and let it melt.

    Add butter
    The Spruce / Julia Estrada 
  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 but doesn't brown.

    Eggs in pan
    The Spruce / Julia Estrada
  6. With a heat-resistant rubber spatula, gently push one edge of the egg into the center 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.

    Scrambled eggs
    The Spruce / Julia Estrada
  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, keeping the curds as large as possible. If you're adding any other ingredients, quickly add them now.

    Turn eggs
    The Spruce / Julia Estrada
  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. Serve immediately and enjoy.

    Scrambled eggs on plate
    The Spruce / Julia Estrada

Tips

  • Finely ground white pepper is traditionally used in French-style scrambled eggs, omelets, and cream sauces because it blends in. Black pepper is a fine substitution.
  • Additional ingredients, especially ones with a lot of moisture like tomatoes or onions, can throw off the timing, and your eggs may turn out watery. To prevent this, sauté those items separately to cook off the water before adding them to your eggs.
  • Have any ingredients you'd like to mix into your scrambled eggs chopped and/or cooked and ready to go before starting.
  • Make it easy on yourself and cook your eggs in a nonstick sauté pan. Use a heat-resistant silicone spatula so it doesn't melt or scratch the pan.

What Are Good Additions to Scrambled Eggs?

There's no limit to the ingredients you can add to scrambled eggs. Grated cheese is a favorite, and chopped bacon or diced ham are natural breakfast pairings. Give your eggs extra flavor with chopped fresh herbs (chives, dill, and thyme are excellent) or diced and sautéed onions or peppers (sweet or spicy). Hot sauce, cayenne pepper, or Cajun seasoning can provide a little spice, while sautéed spinach or tomatoes make delicious scrambles, too.