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How do you make fluffy scrambled eggs? Like the ones served in restaurants? Water or no water? Cornstarch? Why are the simplest foods (looking at you rice) sometimes the trickiest to nail? Follow along for a foolproof, simple, and delicious way to cook scrambled eggs.
WHY learn to scramble eggs?
- They are one of the easiest, quickest (fridge to plate in five minutes,) and most satisfying hot dishes to whip up at home.
- Eggs are inexpensive and available everywhere.
- A complete protein, eggs are an important part of a vegetarian diet, and so, so good for you: On average eating one large egg gets you about 6 grams of protein and loads of vitamins.
- They are the basis for like 100 million tasty breakfast sandwiches and lunch wraps.
INGREDIENTS to make SCRAMBLED eggs
- Eggs: Any kind of eggs and size of eggs work here.
- Butter: Butter adds so much flavor and helps the eggs become fluffy, but a cooking oil like avocado oil or olive oil works, too.
- Milk or water: Both, also, help floof out the eggs. Milk will add more calories to the scrambled eggs.
- Salt & pepper: Bring out the flavor! Add the heat with hot pepper flakes or herbs as well.
HOW TO MAKE scrambled eggs
- Break the eggs into a mixing bowl and add the milk or water.
- Whisk until smooth and combined, with no streaks of egg whites remaining.
- Heat a nonstick skillet, put the butter in and pour the egg mixture into the center of the pan and let cook without stirring.
- Once the edges begin to set, take a spatula and push the cooked eggs on the outer edges to the center of the pan.
- Keep cooking until the eggs are almost cooked through, with a little liquid egg remaining.
- Remove the pan from the heat immediately. Then season, add shredded cheese and sprinkle with herbs, if desired.
TIPS FOR scrambling eggs
- Whisk to combine thoroughly but do not overbeat. In The Art of Simple Food, cooking guru Alice Waters warns that over beaten eggs will be runny and not have the fluff and body desired.
- Whisk the eggs right before adding to pan. If you want to learn how to make fluffy scrambled eggs, pay attention to this tip. Whisking the eggs adds air and volume to them and that will deflate over time if you whisk the eggs too early.
- Keep the heat on medium. Too high a flame can toughen the eggs quickly and too low will just take longer than necessary.
- Take the eggs off the heat when they are just slightly runnier than desired. They will keep cooking off heat without becoming rubbery in texture this way.
recipes to make with SCRAMBLED eggs
HOW TO store & REHEAT scrambled eggs
Refrigerate in a tightly covered container for up to four days. You can also freeze them in a tightly sealed container where they are good for a year. It’s best to reheat scrambled eggs in the stovetop over a medium-low heat, just until heated through. This will keep your eggs from becoming rubbery.
FREQUENTLY ASKED QUESTIONS
No, you don’t need to add milk or water when cooking scrambled eggs. It is normally added in a very small quantity to thin out the scrambled egg mixture and prevent it from getting a rubbery texture. It is not needed though.
No, but it’s easier that way. Eggs are notorious when it comes to sticking to pans but no, a non-stick pan will make clean-up easier but is not technically necessary. In fact, if you properly preheat a regular pan on the stove and add oil or butter to coat the pan, it will help prevent eggs from sticking.
It depends on the cheese. The Joy of Cooking recommends stirring in soft cheeses like goat cheese (yum!) before cooking but sprinkle hard cheeses like cheddar on immediately after taking it off the heat. Grated cheese will melt fastest.
Now you know how to make fluffy scrambled eggs with this easy recipe. They make for such a quick and easy breakfast that’s filling and full of protein. And now you know the best way to cook scrambled eggs.
MORE egg recipes:
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Crack the eggs into a medium bowl and add the milk or water. Whisk until smooth and combined, with no streaks of egg whites remaining.
Melt the butter in a nonstick skillet over medium heat.
Carefully pour the whisked eggs into the center of the pan and allow them to cook without stirring.
When the edges start to set, use a spatula to push the cooked eggs on the outer edges toward the center of the pan. Continue cooking over medium heat, gently pushing the cooked eggs towards the center every few seconds until the eggs are almost cooked through, with a little liquid egg remaining. Total cook time will be about 2-3 minutes.
Remove the pan from the heat and season with salt and pepper. Serve immediately.
Reheating Instructions: It’s best to reheat scrambled eggs in the microwave in a microwave-safe plate for about 30-60 seconds. It helps to stir in a couple times for even heating
Calories: 181kcal, Carbohydrates: 1g, Protein: 11g, Fat: 14g, Saturated Fat: 6g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 343mg, Sodium: 178mg, Potassium: 133mg, Sugar: 1g, Vitamin A: 662IU, Calcium: 59mg, Iron: 2mg
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.