Perfect Buttery Scrambled Eggs

Fluffy scrambled eggs sprinkled with black pepper on a plate

The Spruce Eats / Leah Maroney

Prep: 5 mins
Cook: 5 mins
Total: 10 mins
Servings: 2 servings
Nutrition Facts (per serving)
314 Calories
28g Fat
1g Carbs
14g Protein
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Nutrition Facts
Servings: 2
Amount per serving
Calories 314
% Daily Value*
Total Fat 28g 36%
Saturated Fat 14g 71%
Cholesterol 462mg 154%
Sodium 319mg 14%
Total Carbohydrate 1g 0%
Dietary Fiber 0g 1%
Total Sugars 0g
Protein 14g
Vitamin C 0mg 0%
Calcium 71mg 5%
Iron 2mg 11%
Potassium 168mg 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.)

There are several ways to make scrambled eggs, including adding milk, cream, cheese, or water. But there is also another ingredient that turns regular scrambled eggs into a delicious dish that is creamy, soft, and velvety smooth with a rich, satisfying taste—and that is butter.

After scrambling the eggs in a bowl, small cubes of cold butter are added. Then the eggs are cooked low and slow so they do not dry out and remain the perfect buttery texture. You can add these scrambled eggs to breakfast burritos or simply serve alongside bacon and toast. Just be sure to have the rest of your breakfast ready so you can serve these eggs the second they're done.


  • 4 extra-large eggs

  • 3 tablespoons unsalted butter, cold, divided

  • Kosher salt, to taste

  • Pepper, to taste

Steps to Make It

  1. Gather the ingredients.

  2. In a bowl, beat the eggs with a fork or whisk until thoroughly mixed and the yolks and whites are totally combined.

  3. Chop 2 of the tablespoons of cold butter into small cubes and mix into the eggs. Don't over mix; the butter should not melt into the eggs just yet.

  4. Add the remaining tablespoon of butter to a saute pan and turn the heat to medium-low. (Be careful not to heat the pan too high—low and slow is key.)

  5. Once the butter is melted and foaming, add the egg mixture and cook for up to 1 minute without touching the eggs at all, until a thin layer, similar to an omelet, forms on the top. 

  6. Before it sets up too much, gently stir the eggs with a wooden spoon, making sure to pull the eggs away from the edge of the pan. Continue cooking until cooked through and your desired texture is reached. This can take less than 2 minutes.

  7. Add salt and pepper to taste.

  8. Enjoy.


  • It is important to remember that eggs will continue to cook and firm up after they are off the heat, so you want to turn off the burner a bit before the scrambled eggs are to your liking. Also, have the plates ready for serving so the eggs are perfectly cooked when ready to eat.
  • If you find a wooden spoon isn't really doing the job, try a heat-safe rubber spatula. This tool is ideal for not only scraping the eggs off of the sides and bottom of the pan but also gently moving them around.
  • You can easily double, triple, or quadruple this recipe to serve to a crowd.

Recipe Variation

There are many additions you can make to this basic recipe, such as cheese, salsa, spinach, tomatoes, and any other veggies you prefer. The egg and butter mixture also works as a great base for an omelet.