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Scrambled Eggs

Learn how to make the perfect scrambled eggs with these easy tips. You’ll end up with soft and fluffy eggs every time!

We make these at least once a week at our house. They make the perfect addition to other breakfast favorites like bacon, pancakes, waffles, breakfast tacos and more.

scrambled eggs with toast on a white plate

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The first thing that comes to mind when I think of breakfast is scrambled eggs. They’re a breakfast staple that are loved by all. Sometimes when I’m in a hurry I make microwave scrambled eggs, but let’s be honest…you can’t beat the real thing.

Now I know that you probably don’t really need a recipe for this, but there are a few tips that I’ve learned over the years to making them just right. And by using these tips, you’ll end up with perfectly fluffy and soft scrambled eggs every time!

whisking eggs in bowl for scrambled eggs

How to scramble eggs in the skillet

  1. Heat. Heat a large non-stick skillet over medium-low heat. Add the butter or grease lightly with cooking spray.
  2. Whisk. Add eggs and 2 Tablespoons of water to a bowl. Whisk for 1 minute.
  3. Scramble. Pour the eggs into the hot skillet. Using a spatula, begin to pull the cooked outer edge to the center and create circles in the middle. Keep stirring. Turn the heat off once they are 95% done (they will continue to cook). S&P to taste.

NOTE: For a little more flavor, mix in chopped chives or shredded cheese. For more heat, mix in salsa or hot sauce.

scrambling eggs in skillet with a colorful spatula

The secret to perfect scrambled eggs

I know they may seem simple to make, but there are a few helpful tips I’ve learned throughout the years to make them perfectly fluffy and soft.

Check out my favorite tips and tricks below:

  • Use high quality and fresh eggs for better results. Don’t cook more than 6 at a time or the pan will get too crowded.
  • Add 2 Tablespoons of milk or water to create a fluffier texture.
  • Whisk the eggs for a good minute. The mixture should be light and completely mixed.
  • Lightly grease the skillet with non-stick oil or butter.
  • The key to is to keep the heat low. Cooking them too fast will make them hard.
  • Season the eggs towards the end to avoid drawing any moisture out.
  • Remove from heat while they still seem a little wet. They will continue to cook in the pan until done.

fluffy scrambled eggs in skillet with colorful spatula

Serving tips

There are plenty of breakfast classics to serve alongside scrambled eggs. They taste great with just about anything! You can even add them as a component in certain breakfast dishes as well.

Serve with:

Add to:

scrambled eggs on white plate with toast

More easy egg recipes:

scrambled eggs on white plate with toast

Scrambled Eggs

5 from 4 votes
Learn how to make the perfect scrambled eggs with these easy tips. You'll end up with soft and fluffy eggs every time!
Prep Time: 5 mins
Cook Time: 5 mins
Total Time: 10 mins
Servings: 3

Ingredients 

  • 1/2 Tablespoon butter
  • 6 large eggs
  • 2 Tablespoons water or milk

S&P, to taste

    Optional toppings: tomatoes, chives, sour cream, salsa, hot sauce, shredded cheese

      Instructions

      • Heat a large non-stick skillet over medium-low heat. Add the butter or grease lightly with cooking spray.
      • Whisk the eggs with 2 Tablespoons of water for 1 minute. Then pour into the hot skillet once the butter has melted.
      • Begin to pull the cooked outer edge to the center with a spatula and create circles in the middle. Keep stirring. Turn off the heat once they are 95% done. Then S&P to taste.

      Notes

      Tips for the perfect scrambled eggs: 
      • Use high quality and fresh eggs for better results. Don't cook more than 6 at a time or the pan will get too crowded.
      • Add 2 Tablespoons of milk or water to create a fluffier texture.
      • Whisk the eggs for a good minute. The mixture should be light and completely mixed.
      • Lightly grease the skillet with non-stick oil or butter.
      • The key to is to keep the heat low. Cooking them too fast will make them hard.
      • Season the eggs towards the end to avoid drawing any moisture out.
      • Remove from heat while they still seem a little wet. They will continue to cook in the pan until done.

      Calories: 143kcal | Carbohydrates: 1g | Protein: 11g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 332mg | Sodium: 142mg | Potassium: 121mg | Sugar: 1g | Vitamin A: 534IU | Calcium: 49mg | Iron: 2mg
      Course: Breakfast
      Cuisine: American
      Author: Jamielyn Nye

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