How to Make Scrambled Eggs

Talk about a dish that is ubiquitous with breakfast. And while a plate of eggs they seem ho-hum, I would beg strongly to differ.

best scrambled eggs on a white place


Looking for the Best Scrambled Eggs? These are light, fluffy, moist and delicious!

Scrambled Eggs are the perfect way to start the day or for a fast dinner. Simple, easy, divine, and nutritious, it’s no wonder they are such a staple!

Make sure to PIN How to Scramble Eggs!

Growing up, I thought the way to make great scrambled eggs was to let them cook in the pan until they were close to being done and then cut them to bits with a spatula. Needless to say, the results were less than appetizing. I can assure you, no one wants abstract art for breakfast. 

scrambled eggs for breakfast
Scrambled eggs on plate over white stone background. Top view, flat lay

As I got older, I was on a mission to crack the code of this fan favorite. It took a lot of tasting, a lot of testing, and some trial and error, but the scramble is no longer a mystery. And I have to tell you, it couldn’t be easier. 

Nowadays, I have a few general rules for my scrambled eggs: 

  • The pan. No ifs, ands, or butts here – you have to use a non-stick skillet. They are super inexpensive online and last a good amount of time. An 8” or a 12” pan will do you just fine. It will give you silky eggs every time. 
  • Preheat. You need to preheat your pan. If you don’t, your eggs will start to stick and scorch. 
  • Heat. You don’t need your flame hotter than medium low. If you go higher, those eggs are going to cook faster, but you will lose out on fluffy, soft texture.
  • Fats. You can use canola oil, but if you really want an over the top scrambled egg, grab the unsalted butter. 
  • Not additions directly to the egg mixture. People talk about fluff and texture. I have seen people add everything from milk to club soda to a touch of white wine. Truth be told you just need to whisk and whisk them good. 
  • The fold. I prefer to use a well worn wooden spoon, but if you must use a heat proof spatula. The key is to keep slowly moving the eggs around so nothing is sitting still for too long. I go around pulling from the edges to the center and then redistributing.

I love to eat scrambled eggs with a sprinkle of flaky sea salt and nothing else, but they are also amazing on toast, with a bit of cheese, or even sandwiched in a bagel with some bacon. Really and truly, the sky’s the limit.

scrambled eggs with bacon and pancakes
Pictured with pancakes, homemade syrup and bacon in the oven

Here are some delicious scrambled egg toppings:

Microwave Scrambled Eggs

Before we start, I am going to tell you that I don’t recommend this. Microwaving eggs makes them rubbery whether it is the first time they are cooked or you are reheating them.

But some people need to learn for themselves or don’t mind the texture difference, so here you go.

  1. Beat eggs well with 1 tablespoon melted unsalted butter.
  2. Microwave on high 45 seconds. Remove and stir. Microwave for another 30 seconds, or until set at 10 seconds intervals.
white plate with scrambled eggs
Scrambled eggs on plate over white stone background. Top view, flat lay

How do I make scrambled egg whites?

Follow the same instructions for regular scrambled eggs only using egg whites instead of the whole egg.

Working over your mixing bowl, break the shell into halves. Transfer the yolk from one shell to the other, allowing the whites to fall into the mixing bowl while keeping the yolk intact and seperate. When the majority of the whites are in the mixing bowl, discard the shell an yolk.

Or keep the yolks set aside for making hollandaise sauce, mayonnaise or carbonara.

Scrambled eggs on a white plate for pinterest
best scrambled egg recipe for Pinterest

Enjoy your scrambled eggs and let me know if you have any questions or tips and tricks for the best scrambled eggs!

white plate with scrambled eggs

How to Make Scrambled Eggs

4.34 from 6 votes
Looking for the Best Scrambled Eggs? These are light, fluffy, moist and delicious!
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 2



  • Melt the unsalted butter in a non-stick pan or heat the oil in a non-stick pan over medium low heat. Start your pan before you crack your eggs and it will be perfectly heated by the time the eggs are ready.
  • Crack the eggs into a bowl that gives them a bit of room. Using a fork or a small whisk give them a good what for. You want to not only break the yolk but incorporate a good amount of air into them in the process. I even like to give mine a whirl with an immersion blend or small mixer.
  • When the butter is just beginning to bubble or the pan warm if you put your hand near it, you are ready to add the eggs. Gently pour them into the pan.
  • Once the edges have barely set and become opaque, use a wooden spoon or a spatula to start pulling the curds toward the center. Don’t flip anything over, just keep pulling toward the center until no more liquid egg remains. If you have some liquid egg trapped, gently lift the pan to allow it to flow to an empty space.
  • Immediately transfer your eggs to a plate. Season with a sprinkle of salt and enjoy
  • If you've tried this recipe, come back and let us know how it was in the ratings or comments.



Calories: 226 kcal, Carbohydrates: 1 g, Protein: 11 g, Fat: 20 g, Saturated Fat: 10 g, Cholesterol: 357 mg, Sodium: 127 mg, Potassium: 121 mg, Sugar: 1 g, Vitamin A: 825 IU, Calcium: 49 mg, Iron: 2 mg
Author: Jessica Formicola
Calories: 226
Course: Breakfast
Cuisine: American
Keyword: scrambled eggs
Did you make this recipe?I’d love to see your recipes – snap a picture and mention @savoryexperiments or tag #savoryexperiments!
Jessica Formicola in her ktichen

About the Author

Jessica Formicola

Jessica the mom, wife and food lover behind Savory Experiments. She is obsessed with butter, salt and bacon and spends all her time in the kitchen and behind a camera. Jessica is a contributor to PopKitchen by Parade, Better Homes & Gardens, The Daily Meal Food + Travel and more!

Read More About Jessica

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Questions and Reviews

  1. 5 stars
    I loved how you incorporated cheese in it! Thank you so much for sharing this recipe. It was so easy I could make in my smallest closet!

  2. Hi! You should try to do the eggs in a pot instead of a skillet? I saw Chef Ramsay using this technique and also uses a spatula, pulling out the pot of the fire from time to time helps to reach j’y he perfect consistency.

  3. 5 stars
    Thought it would not be good without milk. Was so good, just how I like my scrambled eggs! Definitely recommend.

  4. 5 stars
    Great guidance on how to make perfect scrambled eggs. You have me craving breakfast right now!