How To Make Perfect Scrambled Eggs

How to Make Perfect Scrambled Eggs do not use low heat! I cannot wait to teach you everything I’ve learned about the most delicious breakfast staple!

I am here to give you all the tips and tricks on how to make the BEST scrambled eggs! Fluffy, soft, full of flavor. You’re going to love this scrambled egg recipe!
Scrambled eggs sound like they should be so easy to make but can actually be kinda tricky. Raise your hand if you have either over or undercooked your scrambled eggs all to just roll your eyes at yourself for messing up a simple recipe?! I know I have! All too many times. 

Some Tips for Making The Best Eggs
Use a fork for beating. I find this to be the best tool. It’s not too big and breaks up the eggs just enough without overbeating.
Add in the milk and spices before beating. Milk helps gives the fluffiness we all love plus some flavor. By adding the salt and pepper in at this stage you’re insuring an even distribution of the flavor so that everything cooks together perfectly.
Use a non-stick skillet. I think eggs love to stick to pans! Even if you oil a non-stick pan they can still stick if you’re not careful. But by adding the oil in a non-stick and using a rubber spatula, this will help cook your scrambled eggs perfectly.

Ingredients Needed 
One of the best things about this classic breakfast dish is that it requires minimal ingredients and not a ton of time.
You will need:
Large Eggs
Milk
Shredded Cheddar Cheese
Salt
Pepper
Butter
TIP – if you are making scrambled eggs for more than 3 people, then the milk to egg ratio is 2 tablespoons to every 3 Eggs.

How to Make the Best Scrambled Eggs

In a large bowl, whisk together the eggs, milk, cheese, salt, and pepper.

Allow to sit in the fridge while you prepare breakfast. A little time for the salt helps to trap moisture in the eggs, but if you don’t have time to wait, just go for cooking. 

Heat a large, high-sided nonstick pan over medium-high heat. 

Add the butter to the pan and once melted, quickly pour in the eggs. 

Allow the eggs to sit for a few seconds, then using a rubber spatula, begin stirring the eggs until set. Remove to a plate and season with a little more salt and pepper if needed.

TIP – If you want more runny scrambled eggs, only use medium-low heat and a slower, gentle stir. 

Do I Cook Scrambled Eggs Over High Heat and Fast or Low and Slow?
Heating is very important with eggs. The best way to cook them is high heat and to quickly move the eggs around. This is not the preferred method, but if necessary it’s better than medium heat. 
This means you cannot throw them in and walk away. 2-3 eggs should only take about 30-40 seconds. If you absolutely have to be doing other things, avoid the medium setting, and just take it down to slow and low. Let the eggs slowly cook and keep going back to stir occasionally on low heat until fully cooked (which will take 8-10 minutes depending on how many eggs you’re cooking at a time).
How Many Eggs Per Person Do You Need?
You should plan on 2 eggs per person. This gives just the right amount for everyone. Not too much and not too little. Just enough!

How Long Will Cooked Eggs Keep?
Scrambled eggs should be kept in a covered container in the refrigerator.
These eggs will keep for 4 days. However, I find scrambled eggs are best enjoyed hot and fresh. 
How Do You Reheat Scrambled Eggs?
You can reheat scrambled eggs in the microwave. Cover with plastic wrap and microwave for 15-20 seconds.
Continue heating at 15-second intervals until hot.

Why Are My Eggs Rubbery?
Leaving the eggs on the heat too long will result in dry, tough, rubbery eggs.
Scrambled eggs should be thoroughly cooked, but don’t leave them on the heat longer than necessary.

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Everyone knows how to scramble an egg, right? Wrong! You might know how to scramble an egg, but do you know how to make perfect, fluffy scrambled eggs? I hope all these tips and tricks have helped!

Scrambled Eggs
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Prep Time: 5 minutesTotal Time: 10 minutes
Servings: 3

You might know how to scramble an egg, but do you know how to make perfect, fluffy scrambled eggs? I hope all these tips and tricks have helped!
6 Eggs large4 Tablespoons Milk (if you need more eggs, the ratio is 2 tablespoons to every 3 Eggs)1/2 Cup Cheddar Cheese Shredded 1/2 teaspoon Salt1 Dash Pepper1-2 Tablespoons Butter oil, or nonstick spray is fine for a healthier scramble.US Customary – Metric
In a large bowl, whisk together the eggs, milk, cheese, salt and pepper.Allow to sit in the fridge while you prepare breakfast. A little time for the salt helps to trap moisture in the eggs, but if you don’t have time to wait, just go for cooking. Heat a large, high-sided nonstick pan over medium high heat. See note.Add the butter to the pan and once melted, quickly pour in the eggs. Allow the eggs to sit for a few seconds, then using a rubber spatula, begin stirring the eggs until set. Remove to a plate and season with a little more s&p if needed
If you want  more runny scrambled eggs, only use medium low heat and a slower, gentle stir.

Left-over scrambled eggs can be kept in a covered container in the refrigerator.
These eggs will keep for 4 days.

Nutrition Facts
Scrambled Eggs

Amount Per Serving (2 eggs)

Calories 247
Calories from Fat 171

% Daily Value*

Fat 19g29%Saturated Fat 9g56%Trans Fat 1gCholesterol 359mg120%Sodium 671mg29%Potassium 168mg5%Carbohydrates 2g1%Fiber 1g4%Sugar 1g1%Protein 16g32%
Vitamin A 813IU16%Calcium 209mg21%Iron 2mg11% * Percent Daily Values are based on a 2000 calorie diet.

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