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My Scrambled Egg Recipe is So Good!
I find that sometimes the simplest foods—looking at you, rice—are the trickiest to get right. Eggs are definitely one of them. I’ve long wondered how to make fluffy scrambled eggs, like the ones served in restaurants! (Water or no water? Cornstarch? Something else?)
The good news: I finally nailed down the perfect technique that guarantees the best scrambled eggs every time.
This scrambled eggs recipe starts out familiar: cracking eggs into a bowl! My first trick, though, is to whisk in a little water or milk, which allows the mixture to get really smooth without having to overbeat the eggs.
Then, I cook the eggs on medium so they cook fast but not too fast, folding the eggs inwards to create the perfect, scrambled texture. This is the kind of recipe you’ll want to memorize and make all of the time—I know I have.
Ingredients to Make Scrambled Eggs
- Eggs: Any kind and size of eggs works here, though I often buy large eggs.
- Butter: Butter adds flavor and helps the eggs become fluffy, but avocado oil or olive oil works, too.
- Milk or water: Either of these will also help fluff the eggs.
- Salt and pepper: These add flavor!
Popular Additions
- Add cheese. Mix grated cheddar, pepper jack, or mozzarella cheese or crumbled goat cheese into the eggs.
- Swirl in pesto. Homemade or store-bought works!
- Add some heat. Crushed red pepper flakes or hot sauce are my go-tos.
- Add herbs. Fresh or dry basil, cilantro, parsley, chives, or oregano would be delicious.
How to Make Scrambled Eggs (VIDEO TUTORIAL)
How to Make Scrambled Eggs
My Best Scrambled Eggs Tips
- Whisk to combine thoroughly but don’t overbeat. In The Art of Simple Food, chef Alice Waters warns that overbeaten eggs will be runny and not fluffy! I always keep this in mind when making scrambled eggs.
- Whisk the eggs right before adding to the pan. Whisking the eggs adds air and volume that will deflate if you scramble them too early!
- Keep the heat on medium. Too high a flame can toughen the eggs and too low will take too long to cook.
- Take the eggs off the heat when they’re slightly runnier than desired. They’ll keep cooking off the heat without becoming rubbery!
Recipes to Make with Scrambled Eggs
- Breakfast English Muffin Pizzas
- Mediterranean Egg Wrap
- Breakfast Tortilla Wrap
- Avocado Toast with Egg
- Loaded Breakfast Sweet Potatoes
Recipe Help & Common Questions
While I think scrambled eggs are best eaten right away, you can refrigerate them in a tightly covered container for up to 4 days. It’s best to reheat scrambled eggs on the stovetop over medium-low heat until just warmed through. (You can also do so in the microwave for about 30-60 seconds!)
You don’t have to, but I find it’s easier to whisk the eggs smooth with milk or water without overbeating them.
No, but it’s easier that way! Eggs are notorious for sticking, so a non-stick pan will make cleanup easier (and waste less food).
It depends on the cheese! The Joy of Cooking recommends stirring in soft cheeses like goat cheese before cooking but sprinkling hard cheeses like cheddar on immediately after taking the eggs off the heat.
More Egg Recipes:
- Scrambled Eggs with Cottage Cheese
- Avocado Egg Salad
- Breakfast Egg Cups
- Low Carb Egg Wrap
- Hash Brown Egg Nests
- Macaroni Egg Salad
- Souffle Omelette
- How to Boil Eggs
- How to Poach an Egg
- How to Fry an Egg
If you found this tutorial for How to Make Scrambled Eggs helpful or if you try any recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of trying out this tutorial and we would love to hear about your experience. And if you snapped some shots, share it on Instagram so we can repost on Stories!
How to Make Scrambled Eggs
Video
Ingredients
- 1 tablespoon butter
- 4 eggs
- 1 tablespoon milk or water
- Salt and pepper
Instructions
- 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.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
The southern way is to use water that creates steam as the eggs cook and makes the curds fluffy. The northern way is to use milk and makes the curds more dense. Living in Dallas, growing up in MO and my mother in law from KY taught me to cook eggs with water. I think it is a personal texture preference within a family.
That’s so interesting! I love both ways. It definitely comes down to preference!
I will have to try these tips. My son is a scrambled egg connoisseur 🙂
Hope you find this helpful!