Learn how to make scrambled eggs! It’s a cinch with my foolproof method. And you’ll have fluffy, moist, and perfectly cooked eggs for breakfast.
Why You’ll Love These Scrambled Eggs
Scrambled eggs are a staple breakfast recipe in my house—I make them several times a week! And I’ll enjoy them whether they’re cooked simply or spruced up with other ingredients. But let’s be honest, I also just love eggs in general. That’s why I have in-depth cooking tutorials for mastering poached eggs, soft-boiled eggs, and hard-boiled eggs. So as a self-proclaimed scrambled eggs expert, let me show you how to make the silkiest, most delicious curds that always excite me in the mornings. Here’s why you’ll love my recipe:
- It’s made in under 10 minutes. Scrambled eggs are the best quick and easy breakfast that’s also high-protein.
- It’s foolproof. Once you master the basics, you’ll never have rubbery eggs again.
- It can be served in different ways. Create a classic breakfast plate with bacon and sliced avocados, or add your favorite veggies to the mix for a hearty egg scramble (my favorite!). I’ll share a few ideas below.
Scrambled Eggs Ingredients
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- Eggs: My favorite are pasture-raised eggs for vibrant yolks! But any type of egg works. And if you can plan ahead (though it’s not required), take your eggs out of the fridge 10 minutes earlier to let them come to room temperature. This allows them to whisk better and cook faster.
- Salt: A pinch of kosher salt or sea salt enhances the flavor and helps break down the egg proteins for a softer texture.
- Butter, Olive Oil, or Bacon Grease: All options are great for cooking eggs, so it’s really a personal preference.
How To Make Scrambled Eggs
Whisk the egg mixture. Using a fork or small whisk, whisk the eggs, salt, and pepper, until slightly frothy. Remember that thoroughly scrambling the eggs before cooking can improve texture!
Add the eggs. First, melt the butter in your pan. Then, add the eggs, reduce the heat to medium-low, and let the eggs cook for a few seconds without stirring. If you’re using a stainless steel pan, first heat the skillet over medium heat until it’s hot enough that a few water droplets dance in the pan. Then, add the butter to coat the bottom and proceed as mentioned.
Scramble the eggs. Gently push the eggs across the pan to create soft curds. Continue pushing and folding the eggs until you’ve got big folds and the eggs are barely set. Then, turn off the heat and they’re ready to be served!
Common Questions
What type of pan is best for scrambled eggs?
You can use a non-stick pan, a stainless steel pan, or a well-seasoned cast iron skillet. While many people are intimidated by cooking scrambled eggs in a stainless steel pan it’s very doable—as long as you preheat the pan properly (do the water test), and then coat the bottom of the pan with oil or butter.
How many eggs should I use per person?
The number of eggs used varies based on personal preference and serving size. I typically use two or three eggs for a single serving.
Enjoy!
How to Make Best Scrambled Eggs
Equipment
- Zwilling Non-Stick Pans My go-to set of non-stick pans.
Ingredients
- 4 large eggs
- pinch of kosher salt
- ½ tablespoon butter, oil or bacon grease
Instructions
- Whisk the eggs. Add the eggs and salt to a mixing bowl and whisk together, until fully combined and lightly frothy.
- Add the eggs. In a nonstick pan: heat the butter in a skillet over medium heat. Add the eggs to the skillet, reduce the heat to medium-low, and let the eggs cook for a few seconds without stirring. In a stainless steel pan: heat the skillet over medium heat until it's hot enough that a few water droplets dance in the pan. Add the butter to coat the bottom, then add the eggs. Reduce the heat to medium-low, and let the eggs cook for a few seconds without stirring.
- Scramble the eggs. Using a silicone or wood spatula, push the eggs across the pan to create soft curds. Continue this process of pushing and folding the eggs for about 1 to 2 minutes, until you've got big folds and the eggs are barely set, then turn off the heat. Note: the residual heat within the eggs will continue cooking them.
- Serve. Serve the eggs immediately and season with cracked black pepper.
Pro Tips
- Storage tips: Leftovers can be stored in the fridge for 3 to 4 days in an airtight container. To keep them fresh, let them cool completely before storing them. When reheating, warm them in the microwave or on the stovetop over low heat, adding a little water or butter to prevent them from drying out.
- Regarding the water droplet test: If you’re doing the water droplet test in a stainless steel pan, you really only need a drop or two of water. If you test with too much water, you could impair the nonstick ability of the stainless steel pan as water has minerals in it, and too much remnant minerals on the pan will create a tackier surface.
Nutrition
- Calories: 151kcal | Carbohydrates: 1g | Protein: 11g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 335mg | Sodium: 147mg | Potassium: 122mg | Sugar: 0.3g | Vitamin A: 563IU | Calcium: 50mg | Iron: 2mg
