How to Make Scrambled Eggs

We’re making easy morning dreams come true with this simple tutorial on How to Make Scrambled Eggs! In less than 10 minutes with only 3 ingredients, you’ll have a plate of hot, creamy, and perfectly fluffy scrambled eggs to help you power through your morning.

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You’ve probably had your fair share of scrambled eggs in your lifetime. But getting the perfectly pillowy, creamy, and soft scrambled egg may have been reserved for your favorite brunch spot. With this method, you can easily make them at home anytime!

Once you get this simple method for making scrambled eggs down, recipes like Breakfast Poutine with Hollandaise and Pesto, Bacon, and Egg Baguette will go from great to crave-worthy.

In this easy tutorial, we’re showing you how you can make the best scrambled eggs at home, with only 3 main ingredients, and in less than 10 minutes. Once you master this simple technique, they’ll come out perfect every time.

How to Make Easy Scrambled Eggs

With only eggs, milk, butter, salt, and pepper (and chives if you’re feeling fancy, which we recommend), and 10 minutes, you can make the most amazing scrambled eggs you’ve ever cooked at home!

Ingredients

Process

1. Crack eggs into a mixing bowl and add milk.
2. Whisk together until fully combined.

3. Place a 6” nonstick pan over medium heat and melt butter. 
4. Lower heat to medium-low and pour in egg mixture. Using a rubber spatula begin stirring the eggs in quick circles until they barely begin to set.

5. Once the edges begin to set, begin pushing the eggs into the center of the pan, allowing the liquid mixture to seep to the edges. Continue to push the eggs into the center until the eggs have just set and are barely wet on top.
6. Remove from heat, top with salt, pepper and sliced chives, if using. Serve.

Important Tools You Will Need

• 6″ (or 8″) nonstick skillet: This size skillet is perfect for 3 large eggs. If you’re doubling the batch, you can use a 10″ or 12″ skillet instead. Non-stick is ideal for easy cleanup since eggs can easily burn and stick to other styles of pans.
• rubber spatula: The best choice for stirring eggs and not scratching your non-stick skillet!
• mixing bowl: use a medium-sized bowl so you can easily whisk the eggs without worrying about them splattering outside of the bowl.
• wire whisk: Works best for easily blending the eggs, but a fork will work in a pinch.

Tips and Tricks for Success

• While some scrambled egg recipes skip the milk, we find that adding just a small amount of milk or cream makes these eggs extra creamy and soft.

• The more you whisk the eggs, the fluffier they will be. If you like them a little more on the dense side, just barely whisk them until combined. If you prefer ultra-fluffy scrambled eggs, you could even whisk them with an immersion blender to add even more aeration to the eggs.

• Stirring consistently is the key to perfectly creamy (and not overdone) eggs. As soon as they are mostly set and the tops are still slightly wet, remove the pan from the heat and remove the eggs from the pan to a bowl or plate. If you leave the eggs in the hot pan too long, they could continue to cook, even when off the heat, and dry out.

• The recipe below is for one serving but can easily be multiplied to feed your family or a crowd. Make sure to use a larger pan if you’re making more than two times the recipe so the eggs cook evenly without running over the edges.

• Before adding the eggs to the plan, be sure to turn the heat down. If you cook them at too high of a heat, they’re more likely to overcook and become burnt and dry.

Ingredient Substitutions and Variations

While we recommend making this recipe as is, here are a few substitutions and variations you can make if needed and desired:

Whole milk: If you don’t have whole milk, the next best substitute is heavy cream. Lower-fat milk will also work, but without the higher fat content, it won’t have the same creaminess effect. If you’re dairy-free, you can also use unsweetened and unflavored plant milk like soy or almond.

Butter: Butter adds a rich flavor to the eggs, but you can easily substitute olive oil or avocado oil for a dairy-free version.

Fresh herbs: We love adding fresh chopped herbs to elevate the flavors of our scrambled eggs. If you want a little flavor boost, we highly recommend adding some to the whisked egg mixture or sprinkling some on top of the finished eggs. Some of our favorite herbs to use are, chives, dill, and thyme.

How to Store and Reheat Scrambled Eggs

While the perfect scrambled eggs only take a few minutes to make, you can make more than you need and store them in the refrigerator for easy meal prep too!

To store scrambled eggs in the refrigerator: Let them cool completely and transfer them to an airtight container. They will keep in the refrigerator for 3-4 days.

To freeze scrambled eggs: You can also freeze scrambled eggs by letting them cool completely and then transferring them to a freezer bag. For the best results, use frozen scrambled eggs within 3 months

To reheat scrambled eggs: If frozen, transfer them to the refrigerator and let them thaw overnight. Then for either thawed scrambled eggs or refrigerated scrambled eggs, reheat by warming a small amount of oil in a skillet over low heat, then adding the eggs and gently stirring until heated through.

Serving Suggestions

• Biscuits and Gravy
• Cheesy Pumpkin Pancakes
• Twice Baked Breakfast Potatoes
• Savory Cheesy Herb Waffles
• Ham and Cheese Popovers
• Mini Everything Bagels

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