Best Scrambled Eggs Recipe

These are quite literally the best scrambled eggs you’re ever going to find! Soft, pillowy, fluffy, and creamy eggs with the perfect amount of flavor added in. Believe me, they may seem simple but with this recipe and step by step guide I promise you’ll be a convert!

I love scrambled eggs. Scrambled eggs for breakfast, lunch or dinner! They were actually the first recipe I ever learned to cook by myself as a kid, although back then it was just adding a dollop of milk, mixing with a fork in a cereal bowl, and plopping a slice of American cheese on them. (It was the 80s!)

Fast forward a few decades and I wouldn’t think to make those dry, bland scrambled eggs in a million years. No way, not when I have found the secret to perfect fluffy, creamy scrambled eggs, every time!

Ingredients

• eggs – use fresh, local eggs if possible for the best taste
• heavy cream – you need to add fat to the recipe, you can use whole milk, half and half, or in a pinch full-fat mayonnaise to substitute
• butter
• salt

Equipment

Normally I don’t include specifics on what to use but it is important to whisk the eggs with an actual whisk in this recipe.

You’ll also need a nonstick pan and a spatula with a flexible head. (affiliate link) Trust me on this, the nonstick pan helps make sure your eggs don’t stick and the spatula reaches the eggs even in the corner where an inflexible spatula (also called a turner) or wooden spoon will miss.

Step by step

1. Start by whisking the eggs and cream together until they are completely blended and foamy. You don’t want to see any streaks of separated yolk and egg white.
2. Allow the eggs to sit ideally 15 minutes before cooking. (see tips below)
3. Melt butter in a small pan over medium heat. Once the butter is completely melted and starting to foam, reduce heat to medium low and add the eggs.
4. Let the eggs cook until the edges begin to set, then begin pushing the eggs from one side of the pan to the other with the flexible spatula. Allow the eggs to fill the empty space before pushing them again.
5. Continue to push the eggs around the pan until they looks just slightly wetter than you prefer, as they will continue to cook slightly after removal from the pan.
6. Transfer the eggs to a plate and garnish if you like.

Tips for best results

Whisking – Please trust me and use a proper whisk for this step and whisk vigorously! This incorporates air into the egg mixture and results in light, fluffy scrambled eggs.

When to salt scrambled eggs – the reason we whisk the eggs, cream, and salt then wait to cook them is to give time for the salt to dissolve and inhibit the binding of the proteins in the yolk which can result in dry eggs…for more on the science involved see this article from Serious Eats.

Low and slow heat – The lower and slower you cook your eggs the more creamy they will be, it is easier to control the doneness cooking the eggs over low heat.

Curd size – if you prefer a larger curd size for your scrambled eggs, fold the eggs as you push them from one side of the pan to the other…for a smaller curd size you can break them up with your spatula as you move them around the pan.

Remove the eggs early – no matter whether you like your eggs soft set or cooked through, it is important to remove them before they get to your desired texture as they will continue to cook from residual heat after removal from the pan.

Add-ins and serving suggestions

Top the eggs with pepper, chopped fresh herbs, or stir in 1/2 cup of your favorite cheese just before removing from heat.

If mixing in veggies, I recommend cooking them separately and stirring them in just as eggs start to set.

Wondering what to serve with scrambled eggs? We like to serve them with hash browns, bacon, or go Southern style and serve with shrimp and grits, homemade corned beef hash or canned corned beef hash, or fried green tomatoes! You can also use them for meal prepping make ahead breakfast burritos.

If you try this recipe, please comment and rate it below, I love hearing from you!

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