Perfect Scrambled Eggs

scrambled-eggs

Scrambled eggs are a popular breakfast staple, but one that can often go painfully wrong. Sure, it’s pretty hard to make scrambled eggs inedible, but there’s nothing worse that rubbery scrambled eggs, or ones that are still quite watery. Once you master perfectly fluffy and moist scrambled eggs, there will be no turning back. It’s so simple and combines a few “secret” methods that together produce some of the most delicious scrambled eggs that will ever pass your lips. Weekend breakfasts will never be the same! Now what are you waiting for? Grab some eggs and practice your scrambling!

I typically like to use a non-stick skillet when making eggs, but as you can use stainless as well. The trick to creating a better non-stick surface on stainless steel pans is to heat the pan first before adding any butter or oil. Once it is to temperature, add the fat and let it melt or heat up. Then add the food. You can use this method for anything you are cooking, not just eggs.

Perfect Scrambled Eggs

Yield: 1 to 2 servings

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Ingredients:

1 teaspoon butter
3 large eggs
1 Tablespoon milk
Salt & pepper, to taste

Directions:

1. Heat skillet over medium-low heat. Slow and steady wins the race when it comes to scrambled eggs. Remember the story of the tortoise and the hare? The same holds true here. Don't rush your eggs and you will be rewarded.

2. Add about a teaspoon of butter to the skillet and let melt.

3. Break the eggs directly into the pan. I know this flies in the face of what most know when it comes to scrambled eggs, but trust me!

4. Season with salt and pepper.

5. Using a wooden spoon, continually stir the eggs, scraping the bottom of the pan.

6. When the eggs are almost done but still on the wet side, add the Tablespoon of milk and continue to stir the eggs just until the milk is absorbed.

7. Turn off the heat, serve the eggs and season with additional salt and pepper, if desired.

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56 Responses to “Perfect Scrambled Eggs”

Comment Pages 1 2
  1. Chelsea on November 4, 2009 at 3:19 pm

    Yummy! I will have to try this. I need to slow down my egg cooking-I always have the heat too high!

    Reply

  2. Mardi @eatlivetravelwrite on November 4, 2009 at 3:38 pm

    Interesting, breaking them directly in the pan. Am going to try this next time I make them. Yours look amazing!

    Reply

  3. Patricia Peterson on November 4, 2009 at 3:44 pm

    I will have to try using less milk when making my eggs. Usually I use quite a bit. Maybe that’s my problem at times.
    Sounds good. Thanks for sharing.

    Reply

  4. Sarah on November 4, 2009 at 4:11 pm

    This is very similar to how I make my eggs (I just don’t add the milk, but maybe I’ll have to try adding it in like you suggested). I much prefer this way to breaking them into a bowl and whisking them before cooking them!

    Reply

  5. Jennifer Plank on November 4, 2009 at 5:15 pm

    Will definitely try this. I usually cook at a temperature that is too high, as well. I always seem to be in a hurry to get breakfast on the table. Thanks for the tip.

    Reply

  6. Christy on November 4, 2009 at 7:02 pm

    Great tips! My family loves scrambled eggs and I tend to rush cooking them to hurry and feed everyone. I just read this week that you should NEVER rush cooking any proteins, especially eggs. Who knew? I can’t wait to try your suggestions! Thank you!

    Reply

  7. Brie on November 4, 2009 at 8:19 pm

    haha, i thought i was being lazy by always breaking them into the pan, but it turns out i was right all along! ;)

    Reply

  8. Michele on November 4, 2009 at 9:48 pm

    Really? I’ve heard a lot of tips but never to break the eggs in the pan. I’m going to give it a try because your eggs look beautiful. So what if you’re adding cheese? When is the best time to add it?

    Reply

  9. Steph on November 4, 2009 at 9:59 pm

    My mom does the same thing… heating the pan first before adding fat. I’m always too lazy!

    Reply

  10. Michelle on November 4, 2009 at 10:04 pm

    Hi Michele,

    I would add the cheese once you start stirring the eggs together in the pan. It should melt nicely into the cooked eggs. If it’s something like feta that you don’t want to melt completely, I would add it after you’ve mixed in the milk and right before you turn off the heat.

    Reply

  11. Rachel on November 4, 2009 at 10:13 pm

    I always beat my eggs before adding to the pan. Will definitely try this way.

    Reply

  12. Judy on November 5, 2009 at 12:41 am

    Gorgeous! I never thought it would work this way at all! It’s always been add milk + egg together to pan.

    Guess I’m waking up to better eggs on Sunday now

    Reply

  13. Belinda @zomppa on November 5, 2009 at 7:57 am

    Fabulous! Does this work with an electric stove? That’s the bane of my existence…haven’t had one good scrambled egg since I moved here, but I’ll try this!

    Reply

  14. Michelle on November 5, 2009 at 8:30 am

    Hi Belinda – Although I have never made scrambled eggs on an electric stove, you can certainly use the same method. I know electric stoves tend to head unevenly but the key really is just to keep the heat on the low side. Hope you give them a try and enjoy!

    Reply

  15. S. on November 5, 2009 at 9:14 am

    Great tips! Thank you for sharing :)
    I think I’ve been using too much milk in my eggs so the consistency is always a bit off…

    Reply

  16. Stephanie on November 5, 2009 at 9:41 am

    Great post! I always add milk, s&p to my eggs, but i’ve never broken them directly into the pan. I’ll have to try that next time.

    Reply

  17. Kelly from Bridges and Bites on November 5, 2009 at 9:45 am

    I’m going to have to try this! I just discovered your blog, and I’m sure I’ll be pouring through the back posts! Thanks for the tip! Oh, and I noticed you were from Pittsburgh too! How cool :-)

    Reply

  18. Natasha - 5 Star Foodie on November 5, 2009 at 10:07 am

    I made my scrambled eggs the same way! Works perfectly every time!

    Reply

  19. wasabi prime on November 5, 2009 at 11:50 am

    Thank you for posting this! Let this be a call to arms to end the suffering of rubbery eggs!! Low, slow heat, constant stirring, and it’s like the eggs were infused with cream, they’re so velvety and rich. I end up ordering fried or poached eggs now because I know a lot of places will just overcook them!

    Reply

  20. Pam on November 5, 2009 at 1:37 pm

    Beautiful!

    Reply

  21. SH on November 6, 2009 at 8:17 am

    Our perfect scrambled eggs include cottage cheese- so, so good.

    Reply

  22. Rosemarie Torres on November 6, 2009 at 10:50 am

    Scrambled eggs seem like a no-brainer… so not true!! Yours are beautiful and truly an art!!

    Reply

  23. Gina on November 6, 2009 at 5:53 pm

    So that’s the trick – I always end up with burnt remnants on the bottom of the skillet! Thank you for the additional tips in the comments regarding when to add the different types of cheese.

    Reply

  24. Ashley on November 7, 2009 at 2:27 am

    I usually microwave my eggs to make scrambled eggs because this is the way my mom always did it! I should really try doing them in a frying pan like this.

    Reply

  25. Kate on November 8, 2009 at 3:33 pm

    Very similar to Gordon Ramsey’s recipe for perfect scrambled eggs: http://www.youtube.com/watch?v=dU_B3QNu_Ks

    Reply

  26. Jessie on November 9, 2009 at 9:26 am

    excellent tips on how to make great scrambled eggs!

    Reply

  27. Kim on November 9, 2009 at 12:42 pm

    The skillet is definitely the make or break aspect with making scrambled eggs. Nice classic recipe, the eggs look great!

    Reply

  28. Allison (Eat Clean Live Green) on November 9, 2009 at 2:12 pm

    I’ve never thought of adding milk right at the end – great idea! I can see how that would make for some creamy delicious eggs :)

    Reply

  29. Ashley on November 12, 2009 at 2:41 pm

    I tried this method and they did turn out very good and looked like the eggs in your photo I am happy to say! Did you know eggs have every vitamin/mineral in them except for vitamin C? I read that in my Vegetarian Mother’s Cookbook, they are a superfood for mommy’s to be! I am pregnant (and a vegetarian) and try to eat them everyday! Thanks for mixing up (no pun intended) my normal egg preparation routine!

    Reply

  30. Martica on November 12, 2009 at 10:08 pm

    Yumm! Just had breakfast for dinner…I had never added milk to my eggs, but was good. Your pic gave me a craving that I quickly satisfied.

    Reply

  31. yogajan on November 26, 2009 at 9:06 pm

    I usually make my eggs this way and agree that it is a great technique. I have an electric stove and find it no problem to keep the heat down. The one thing you have to do with electric is wait a little longer and move the pan off the heat if it is too hot. One of the best cooking tricks I ever learned is to keep the heat down. Years ago, I spent a day at Condon Blu cooking school in Paris. At that time they cooked an an electric range, so I figured out if it was good enough for them, it was ok for me.

    Reply

  32. Sylvia on December 29, 2009 at 9:54 pm

    This is a unique approach to egg scrambling.. I guess I can’t knock it until I try it though. I use all the same ingredients, but in a different order and I mix in a separate bowl. I’ll try it.. and I’m guessing it’ll work better. Kudos.
    -Sylvia
    Padron Cigars

    Reply

  33. Jordan on January 12, 2010 at 8:16 am

    For people who often over-heat, I suggest cooking the eggs in a saucepan, as there will be less surface area for the eggs to overcook.

    Reply

  34. Brenda The Healthy Lunch Recipes Girl on August 3, 2010 at 10:09 pm

    Is this really all it takes. I’ve been making eggs since I was nine and I still cant make good looking scrambled eggs. I just quit and make some omelet eggs. Tomorrow I am going to give this a try and I will let you know how it goes. Wish me luck :)

    Reply

  35. Christine on September 23, 2010 at 9:20 am

    Just want to let you know I tried this recipe not ten minutes ago (on my Electric stove – which I hate, wish I had gas!!) – and they came out DELICIOUS. Almost as good as my Dad’s – I might even say AS good as, but I kind of hold my Dad’s cooking on a pedestal. :) Thanks for sharing!!

    Reply

    • Michelle on September 23rd, 2010 at 9:38 am

      Yay for great breakfasts Christine! Glad these eggs fit the bill and they were on par with your Dad’s, a great compliment!

      Reply

  36. Gayle on November 2, 2010 at 1:43 pm

    I learned to break the eggs directly onto the cooktop when I was just a tot working at White Castle! Not only does it look prettier that way (as the photo shows), but the texture is so much nicer, and the whole process less messy (cleaner).

    Reply

  37. Tracy on November 3, 2010 at 3:37 pm

    These look wonderful and I definitely plan to try out your tips!

    Reply

  38. Cookin' Canuck on November 3, 2010 at 10:41 pm

    Great tip about cooking the eggs over medium-low heat. I used to cook mine much higher and was frustrated with the crust the eggs formed on the pan. Lower heat definitely fixed that.

    Reply

  39. Jen @ How To: Simplify on November 8, 2010 at 5:49 pm

    I love this post! How helpful!

    Reply

  40. Jennie on April 21, 2011 at 8:51 pm

    I’m glad you mentioned keeping cooking it on low. Not only does it improve the texture of the eggs but it also helps to keep the beneficial fats intact-especially when you use truly cage free eggs. Here’s another tip: try putting cottage cheese in with it! Sounds strange but good Lordy it’s good.

    Reply

  41. yanyan81 on August 6, 2011 at 12:22 am

    i would like to try this recipe…. :) looks yummy.. im already hungry..

    Reply

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  44. Genola on February 7, 2012 at 2:11 pm

    Found this on Pinterest & just tried it. My eggs turned out beautiful; light and fluffy and delicious. Thank you!

    Reply

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  46. Gianna on September 7, 2013 at 10:35 am

    I just made these and they turned out wonderfully!

    Reply

  47. LS on October 22, 2013 at 7:01 pm

    I would suggest you try the opposite. Whisk them up in a mug with your salt and pepper. Heat the skillet and then the butter. Use high heat. When the butter is melted, pour in the eggs and let them sit for a second. Turn off the heat and scramble with a wooden spoon. The will be done really fast. Stop the cookiing by adding in more cold butter.

    Reply

    • Lindsey on February 6th, 2014 at 10:56 am

      I agree with scrambling before cooking. I add a little s&p and milk or water when I scramble (and it’s best to reeeally scramble pretty vigorously). This method I describe gives a fluffier scrambled egg. I tried this version, cracking in the pan, and it did taste good, but it was a bit too dense and not fluffy at all. But hey! To each his own.

      Reply

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  49. shobelyn on February 6, 2014 at 8:20 am

    I want to have this when I wake up on V-day.

    Reply

  50. Adrienne on February 9, 2014 at 2:07 pm

    I’ve had this pinned on my breakfast board for a long time and finally tried it this morning. I’ve always whisked my eggs in a bowl before putting them in the pan, but this worked perfectly and they were fluffy just the way I like. I’ll make them this way from now on. Thanks!

    Reply

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