How to Make Scrambled Eggs

Learn how to make scrambled eggs! With this 5-ingredient recipe, they come out soft, creamy, and flavorful every time. An easy, delicious breakfast.

Scrambled eggs are one of the little luxuries of everyday life. When I make them, I savor every bite. They’re soft and creamy, rich and flavorful, and they just so happen to cook in under 5 minutes. Seriously, how amazing is that?

If you poke around the internet in search of the best scrambled eggs recipe, you’ll find a million sites claiming to have it. Don’t be fooled – when it comes to scrambled eggs, “best” is a matter of personal taste. You can load them up with butter or sour cream, or just keep them simple like me.

The recipe below is for my “best” scrambled eggs. I don’t add any fancy ingredients, so they’re easy to whip up on regular weekday mornings. Still, they’re fluffy, tender, and all around delicious. I love them, and I think you will too.

Scrambled Eggs Recipe Ingredients

To make this scrambled eggs recipe, you’ll need 5 basic ingredients:

Find the complete recipe with measurements below.

How to Make Scrambled Eggs

So, you have your ingredients. Now it’s time to cook! Here’s my easy method for how to make scrambled eggs:

First, beat the eggs. Place them in a medium bowl, and whisk until the yolk and whites are thoroughly combined.

Add the milk or water, and whisk again! The beaten eggs should be an even yellow color, with no translucent spots or streaks.

Next, gently preheat the pan. Brush a small nonstick skillet with olive oil, or melt a little butter inside it. Warm the skillet over medium heat.

Finally, cook. Pour in the egg mixture, and let it cook for a few seconds, undisturbed. Then, pull a rubber spatula across the bottom of the pan to form large, soft curds of scrambled eggs.

Continue cooking over medium-low heat, folding and stirring the eggs every few seconds. As you work, make sure to scrape your spatula along the bottom and sides of the pan to continue to form curds and to prevent any part of the eggs from drying out.

For a soft, creamy scramble, stop when the eggs are mostly set, but a little liquid egg remains. Remove the pan from the heat, and season to taste with salt and pepper.

That’s it! The whole process will be over in under 5 minutes.

Scrambled Eggs Serving Suggestions

For an easy, delicious breakfast, garnish the scrambled eggs with chopped fresh chives, and dig in! For a larger meal, serve them with toast, a bagel, or avocado toast, breakfast potatoes, or your favorite fresh fruit. Scrambled eggs are also a great choice for a laid-back weekend brunch. I like to serve them with something sweet, like one of these recipes:

• Banana Pancakes
• Cinnamon Rolls
• Strawberry Muffins
• Chocolate Chip Muffins
• Healthy Banana Bread
• Blueberry Scones
• Baked Oatmeal

For more brunch ideas, check out this post!

And now that you’ve learned how to make scrambled eggs, you can add them to other breakfast recipes, too! I especially love folding them into breakfast tacos and burritos. Find my go-to breakfast taco recipe here and my best breakfast burrito recipe here.

More Basic Breakfast Recipes

If you love this recipe, try making one of these breakfast basics next:

• Poached Eggs
• Sunny-Side-Up Eggs
• Hard-Boiled Eggs
• Soft-Boiled Eggs
• Vegetable Frittata
• Easy French Toast
• Oatmeal
• Granola

For over 60 more healthy breakfast ideas, check out this post!

How to Make Scrambled Eggs

Equipment

• 8-inch Nonstick GreenPan

Ingredients

• 3 large eggs
• 1 teaspoon milk, plant milk, or water
• Extra-virgin olive oil or butter, for the pan
• Sea salt and freshly ground black pepper
• Chopped fresh chives, optional, for garnish

Instructions

• Crack the eggs into a medium bowl and add the milk or water. Whisk until smooth and combined, with no streaks of egg white remaining.
• Brush a small nonstick skillet with olive oil, or melt a little butter in a small nonstick skillet. Bring to medium heat.
• Pour in the eggs, and let them cook for a few seconds without stirring. Pull a rubber spatula across the bottom of the pan to form large, soft curds of scrambled eggs.
• Continue cooking over medium-low heat, folding and stirring the eggs every few seconds. Scrape the spatula along the bottom and sides of the pan often to form more curds and to prevent any part of the eggs from drying out.
• Remove the pan from the heat when the eggs are mostly set, but a little liquid egg remains. Season to taste with salt and pepper and garnish with chopped fresh chives, if desired.

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