A Step-by-Step Guide for Perfect Scrambled Eggs

A Step-by-Step Guide for Perfect Scrambled Eggs

When it comes to quick and easy recipes, scrambled eggs are hard to beat.

(Sorry, we couldn’t resist that whisk pun.)

This nutrient-rich breakfast and brunch staple can be ready in minutes, and each large egg provides 6 grams of protein.

But while scrambled eggs are a relatively basic breakfast dish, figuring out how to make the best scrambled eggs is anything but basic.

If you Google “how to make perfect scrambled eggs,” you’ll find countless recipes from recipe developers, food bloggers, and culinary experts — all claiming to be the best technique.

Even celebrity chefs swear by their own unique cooking methods and secret ingredients.

J. Kenji Lopez-Alt mixes his eggs with a starch-and-water slurry and cubes of cold butter. (If you try this method, limit it to one teaspoon of butter in the eggs and one teaspoon in the pan.)

Martha Stewart uses nothing but three eggs cooked in a tablespoon of butter (but one teaspoon works just as well!).

And Jamie Oliver cooks his “special scrambled eggs” quickly, using only the residual heat in the pan immediately after cooking the rest of his breakfast, then tops them with pickled onions and a sprinkle of garam masala.

So which technique wins the scrambled egg showdown?

Ultimately, perfection is a matter of personal taste.

But we’ve got a foolproof scrambled egg recipe to get you started, plus tips for making fluffy, flavorful eggs.

Scrambled eggs cooked in an cast iron skillet, wooden spatula.

The Best Step-By-Step Method for Perfect Scrambled Eggs

Did we mention everyone has their own tricks for how to make scrambled eggs?

We’re no exception!

Holly McKee-Clark, former culinary specialist for BODi, swears by this method for making soft, pillowy, perfectly-cooked scrambled eggs.

Start with the freshest eggs you can find, then follow these steps:

Step 1: Warm a cast-iron skillet over medium heat

McKee-Clark prefers cooking scrambled eggs in a cast-iron skillet because it heats evenly.

But if you don’t own one, a nonstick pan will do. Allow the skillet to come up to temperature.

Reduce the heat to medium-low before adding your eggs to the pan, because overcooked scrambled eggs will lose moisture and fluff.

Step 2: Whisk eggs with a splash of milk

Use an actual whisk — not a fork — and stir vigorously for a minute or two.

You’re trying to infuse the eggs with tiny air bubbles that will translate to fluffy eggs.

While whisking, add a splash of milk to make your scrambled eggs creamier and more flavorful.

A teaspoon of cream, butter, or even mayo will also do the trick.

Step 3: Prep your skillet and add the eggs

Lightly coat your skillet with cooking spray, being sure to fully cover the surface area.

Step 4: Scrape, don’t stir

The best technique for getting your eggs to fold nicely over on themselves is more like scraping and less like stirring.

But resist the temptation to scrape too early!

Let the bottom layer cook just enough to set, then scrape it toward the center, allowing the liquid egg on top to flow into the empty space.

Repeat a few more times, but don’t over-stir.

The goal is to get big pillows of steamy scrambled eggs that are easy to enjoy by the forkful.

Step 5: Stop when it’s slightly undercooked

Remove the scrambled eggs from the skillet when there’s still a little shimmer of moisture.

Eggs cook quickly, and you’ll have some carry-over cooking, meaning the eggs continue to cook after you remove them from the skillet.

Salt to taste and enjoy!

Person stirring scrambled eggs in pan

3 More Scrambled Egg Cooking Methods to Try

Some folks prefer their scrambled eggs fully set; others like ’em slightly runny.

Here are a few cooking techniques to try in your pursuit of perfect scrambled eggs.

How to soft-scramble eggs

This low-and-slow cooking method takes patience, but it yields super-soft and creamy scrambled eggs.

Melt one teaspoon of butter in a saucepan over medium-low heat. Beat eggs in a bowl with salt, pepper, and a bit of milk or cream.

Stir eggs with a rubber spatula every minute or two until curds form and liquid cooks out.

This may take 15 minutes — or longer — but it’s worth the wait.

How to make frambled eggs

Can’t decide between scrambled or fried? This half-scrambled method is your happy medium.

Simply melt butter in a skillet over low heat, then crack your eggs directly into the skillet.

Let the egg whites cook slightly, then break the yolks with a wooden spoon and scramble to create marbled eggs with a mix of textures.

How to cook eggs in a saucepan

Gordon Ramsay’s unique approach to making scrambled eggs — which involves butter, a saucepan, and moving the eggs on and off of high heat has racked up more than 45 million views on YouTube.

Click here to see his technique in action.

Scrambled eggs cooking in a frypan, with spatula.

4 Flavorful Ingredients to Add to Scrambled Eggs

When you’re learning how to make scrambled eggs, your best bet is to try a few different recipes and mix and match ingredients until you find your favorite method.

Here are a few options for leveling up your scrambled eggs:

  • Soft cheeses

“Soft cheeses like goat’s milk or blue cheese crumble can lend a rich creaminess,” McKee-Clark says. “Just keep in mind that a couple of teaspoons go a long way. I add them just after pouring the eggs into the skillet.”

  • Greek yogurt

Replace milk with a bit of Greek yogurt for tangy, creamy scrambled eggs.

  • Fresh herbs

“I love topping my scrambled eggs at the end with whatever fresh herbs might be in the fridge — like oregano, thyme, chives, or green onions,” McKee-Clark says.

  • Baking powder

Some food bloggers swear a pinch of baking powder will fluff up scrambled eggs the same way it helps to fluff up pancakes.

Want more expert nutrition tips and advice? Head over to BODNutrition.com to learn how BODi nutrition programs and products can help you lead a healthier lifestyle.