With only four ingredients and easy step-by-step instructions, this is the best scrambled egg recipe!
I know what you’re thinking… “Who needs a recipe for scrambled eggs?” Well, frankly some of us just aren’t fortunate enough to have been taught how to cook scrambled eggs. And, while I don’t consider myself a fair replacement to the loving touch of a mom or grandma or dad or grandad… consider me your stand-in teacher guiding you through this staple scrambled egg recipe.
I’m making this super simple for you. But, don’t mistake simplicity for lack of flavor because these jokers are delicious! With only four ingredients, you are about to make the most delicious yet simple scrambled eggs you have ever tasted. Enjoy!
What are scrambled eggs?
Scrambled eggs are a popular breakfast dish and probably one of the first foods many of us ever learned to cook! Simply put, scrambled eggs are whisked eggs, cooked over medium heat in a skillet or frying pan until fluffy and dense. Some people like to add milk or butter when making scrambled eggs.
To accomplish scrambled eggs, the eggs are traditionally whisked or beaten until the yolks and whites are well mixed. The mixture is then poured into your skillet or frying pan that should be greased to prevent sticking. Stirring the eggs regularly makes them literally scrambled, hence the name! Scrambled eggs are often served hot and eaten right away.
Is milk or butter better for scrambled eggs?
There is not a right or wrong answer to this question. How your mama taught you is the right way, but what if she didn’t teach you? Well…
While I prefer butter in my eggs, milk is perfectly fine, too.
I like butter better in scrambled eggs for its addition to the flavor and richness. The butter also creates a more smooth, velvety texture.
What is the best method for making scrambled eggs?
I spent the better part of my life thinking I had nailed the scrambled egg recipe, until l was introduced to Mark Bittman’s recipe for scrambled eggs several years ago. Mark cooks his eggs low and slow and the result is nothing short of perfection in my book. They’re smooth, velvety, and have incredible flavor.
Here’s why low and slow is the best method: When eggs are cooked quickly over higher heat, they get tough, overcook easily, and have a taste that’s… well… eggy. Cooking them low means you have more control over the process and can prevent them from overcooking more easily. The texture of them when they’re slowly cooked is far superior.
Now, Mark’s method calls for the eggs to be cooked over low and it takes about 30 minutes to get them cooked through. And while that is my preferred method, I don’t always have 30 minutes to scramble eggs on a weekday, so my version is a little faster.
Can I eat runny or soft cooked eggs?
Eating undercooked eggs does pose a salmonella risk and folks with compromised immune systems should be cautious. I’ve been eating runny yolks and soft scrambled eggs my entire life and have never had a problem, but that doesn’t mean there’s not a risk. But, I suppose everything is a risk in life, so you should decide for yourself.
Tips for the perfect scrambled eggs:
- Use a spatula! When it comes to scrambled eggs, I like large silky curds, not little tiny ones. So, I prefer to use a spatula to push and fold the eggs rather than a whisk which constantly breaks the curds into little tiny pieces.
- Crack on a flat surface! When it comes to those eggs, I always tell folks to crack eggs on a flat, even surface and not the side of a bowl. Someone once taught me that cracking them on a bowl can force shell fragments up into the egg white. And, that’s a crunch you don’t want in scrambled eggs.
- Start with room temperature eggs! I usually try to start with room temperature eggs, but don’t always have time. If you do, I find that room temp eggs whisk together more easily and cook a little faster.
- Make them cheesy! Cheesy eggs are a frequent occurrence at our house. For that, I simply fold in about 1/2 cup of shredded cheese (I prefer colby jack) when the eggs seem about halfway cooked through to give me those perfect scrambled eggs with cheese.
Recipe Card
Perfect Scrambled Eggs
Ingredients
- 2 tablespoons unsalted butter
- 4 large eggs
- salt
- pepper
Instructions
- Crack the eggs into a small bowl and whisk together until very well combined. Add salt and pepper. (Start with about 1/4 teaspoon salt.)
- Put a medium-sized nonstick skillet over medium heat and add the butter. Swirl the butter around until melted completely, then reduce the heat to medium low. Add the eggs. Use a spatula to stir the eggs around the pan. It may take a few minutes before the eggs start to form curds. Use the spatula to push and fold the eggs over on themselves, being sure to push the liquidy parts of the egg to make contact with the skillet. Stir frequently. Once the eggs are mainly set but still wet, remove the pan from the heat. Then continue to stir until they are done to your liking*. Serve immediately.
Video
Notes
Nutrition
* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.
Mirabel
Wow, the eggs turned out phenomenal! Thank you Stacey!
Fantastic! Glad you enjoyed them!
Myrna
If given a choice between eggs and bacon or making dinner, I would choose bacon and eggs. I was the youngest kid and chickens laying eggs making them plentiful, I always won the egg eating contest.
Now that I am older, I am a lazy cook and use Egg Beaters and precooked bacon. I like sharp cheese in my eggs. I sometimes heat tortillas in the skillet and put my scrambled eggs in them. Not a fan of toast.
Thanks for all of the amazing recipes and your passion for cooking.
I love eggs in tortillas! Thanks, Myrna!
V Bailey
There’s nothing like a perfect batch of scrambled eggs! I was curious to see what your method was and was pleased to find out that it’s exactly the same way I’ve been making them for over 30 years. I’ve tried other “best” ways over the years, but always come back to this method. Mouth is watering right now….
Thanks, V! I’m happy to hear I’m doing ti right. 🙂
Gayle K Spears
We love scrambled eggs. I do add about a tablespoon of sour cream to 3 eggs. It really makes them creamy and you don’t taste the sour cream at all. I enjoy all your recipes.
I’ve not tried them with sour cream. I read a recipe the other day that called for adding mayo. I’m not upset with either of those ideas. 🙂
art L Snell
have used both cream and mayo and put them under the broiler—nice and fluffy. was a chef at a large girl scout camp in Vt. and used a case of eggs at a time: broke them with both hands into a large buttered roasting pan ,In the oven at 350. Took a while to start cooking but when it did you had to really move. cooked pancakes on a full 6 ft grill and cut them into squares to serve. Miss those days!!!
Wow! That’s a lot of eggs!
Karen
Decided only a few minutes ago that I wanted to make Scrambled Eggs. Praying that you would have an easy recipe & this is it! I cannot count the times I’ve attempted to make eggs like this before but didn’t know how. Others recommended adding things like water or sour cream but these were the best I’ve ever made! Thank you for everything you do!
Awesome! Love hearing that!
Lora Roberts
Been maling them this way my whole life. Never understood why people added milk and other things. Eggs are perfect on their own.
Thanks, Lora! Glad to know I got this one right. 🙂
Melissa
Absolutely fabulous eggs! The hubby ate 5 large eggs! I had 3…and I don’t normally eat eggs 😅! Thanks so much for the recipe 😋! Adding it to our favorites! Quick easy and delicious!
Awesome! So glad to hear they turned out great for you!
Sophia
I love these eggs there simple but delicious probably the best eggs I’ve ever had
Thanks so much, Sophia! Glad to hear you loved them!
Diana
I am not a very good cook, but i try. I wish the recipes i’ve seen tell much much ingredients to use.
You’ve got this!
John Rhoe
I have had too many inferior eggs prepared by others because they just don’t give a s***, Thanks for a guide that I can print out and give away!
alina
i loved them they were just chefs kiss
Thanks, Alina!
Seven jesse bussey
soooo amazing
Thanks! Glad you enjoyed these!
Rob
Great tasting eggs. It took me a while to get used to not overcooking them, but this is our favorite way to scramble.
Glad to hear that!
Marji Powell
I’ve always, 50+yrs, made them like this. I tried cream cheese in the 70’s instead of the shredded cheese, and my 7 kids preferred that method best.
You always have such good recipes, hacks and new takes on old classics. Thank you, Stacey. Cooking has been a lifelong passion for me and even though I no longer cook as often, I enjoy seeing that passion in you and others.
My kids love the cheesy eggs
Thanks so much, Marji! This comment made my day!
L.Jesser
I Added a Little Sage & Thyme But Cooked the Eggs as Instructed. TY a For This VERY Easy Recipe for Novices Like ME 🙂
Thank you!
Billie
I saw Gordon Ramsey do this one time and I have been cooking eggs like this ever since! They come out so fluffy each and every time! I hope everyone try’s these cause they are the best!
Charlene
Very good
Glad you enjoyed them!
Marcelle
Thank you for the recipe . Looks fluffy and delicious .
So glad they turned out great for you!
Rhonda
Pretty close to my recipe. Add a little water and a little milk. By the way, I think what you call a spatula is technically called a turner. I remember this from cooking class 40 years ago.
Janet
Have tried this and it is interesting Break 4 eggs in bowl. DO NOT BEAT. Put 1 1/2 Tbs butter in pan and heat. Slowly pour eggs into
pan. Stir slowly until whites BARELY START TO CONGEAL. Then break yolks and beat with fork to combine yolks and whites and then cook to your desired doneness. For some reason it makes these scrambled eggs yolkyier if that is a word.
I’ve heard several people mention this method. Thanks for sharing!
Natalie Collins
I had a relative (won’t mention any names! LOL!) who prepared her scrambled eggs this way when I would visit as a kid. Almost made me throw up each time to see all the “white”…my mother’s scrambled eggs never had white showing and that’s how I grew up making my scrambled eggs…beaten well before cooking so that NO white would show!! So funny how differently we all like our food prepared!! :~)
Isn’t it funny!
Thanks, Rhonda! When I say spatula, I’m meaning a silicone spatula/spoonula – but thanks for pointing out that there’s a difference! That’s important!
Jane
Dropped a raw egg on the floor/counter? No worries; just douse with salt and let it solidify. Sweep away mess.
Great tip! Thanks for sharing!
Kathy Lee
Hey Stacey, great recipe. I have been doing it this way for a while now and I like my eggs slightly undercooked too. One of my favorite add on is one slice of sandwich cheese added in while the eggs have been removed from the heat, before serving, just tear and stir in….. Cheap and cheesy and yummy.
Love your recipes!
Hugs Kathy
Great tip, Kathy! That sandwich cheese melts so beautifully and tastes amazing in eggs! Thank you!
Annie Scott
I agree that scrabbled eggs are not all equal, but I think ours are the best. We have a secret ingredient that works great every time. We add whipped cream from the can to the raw eggs and beat it in a copper pan, before we put in skillet with butter. Try it you will be amazed at how fluffy they are and they taste great. We don’t even eat scrabbled eggs out anywhere anymore. I watch you also on Simply Southern. Love your recipes.
That’s a very unique secret ingredient, but I’ve GOT to try it! Thanks for sharing! Thanks and thanks for watching!
OldBroad52
The first job I had, other than babysitting, was at a local donut shop which had a small diner. We had to cook our own orders. And the first thing I learned was scrambled eggs. They kept 1-tablespoon separate packages of cream on ice right by the grill just for scrambled eggs. And I haven’t stopped using cream since – only these days I use Half-and-Half. Yes, I use butter for the flavor and to make sure the eggs don’t stick, but the cream not only helps bind the eggs together, they actually make them fluffier. You don’t need much – just a tablespoon per 2 eggs. Any more than that and you’re just “watering down” the eggs. 🙂
Thanks for sharing your tips!
Baltiraul
I have found over the years that is the way to go! My best results also leave out the cream but substitute about 1 tbl of Hellmann’s Mayo and a few dashes of your favorite hot sauce. Get them to the table fast and hot.
Love the mayo trick! Thanks!
Dorothy Wicker
That’s the way I like them too. Been cooking that way for 50 years.
Thanks, Dorothy!