When I was teaching first-year culinary students at Niagara College in Ontario, the egg classes were always fun for me. Why? Because everyone thinks cooking eggs is a no-brainer… until they learn how to do it properly! Scrambled Eggs are easy to make but can be tricky to get just right. However, with the proper technique, they’ll always turn out creamy, fluffy, and downright delicious! They’re also one of the best ways to up your protein intake without skyrocketing your grocery bill. I keep this recipe simple with a little salt, butter, and half n’ half, but I’ve also included some serving ideas to jazz them up below!
It doesn’t matter what type of eggs you’re making—scrambled, hard-boiled, soft-boiled, poached, or fried eggs—they all have a specific cooking technique that makes a huge difference in the final result.
I can’t tell you how often my students had to start over while perfecting each kind of egg for breakfast service, but I saw them learning finesse in the kitchen in real time! I love seeing people experience that “Aha!” moment in the kitchen when they finally perfect a skill—and I promise, making scrambled eggs is one skill worth mastering!
Ingredients
Here’s what you’ll need to make this fluffy scrambled eggs recipe:
- Eggs: I use 3 large eggs to make 2 hearty servings, but you can adjust the recipe depending on how many people you’re feeding. Use the freshest eggs you can find for the best flavor and texture.
- Salt: A pinch of salt is all you need to enhance the overall flavor.
- Half ‘n Half: Do you have to use half’ n half or any dairy whatsoever in this recipe? No! But I find a little dairy fat accentuates the creamy texture of the eggs and stretches the serving size a bit. You can also use crème fraiche, whole milk, heavy cream, full-fat Greek yogurt, or cottage cheese!
- Butter: Let it melt in the pan before adding the eggs. The butter will add to the creaminess and give the eggs a rich, buttery taste. I like to use unsalted butter here to control the total amount of salt.
Tips For The Best Scrambled Eggs
Yes, “best” is subjective… but if I can help you make the BEST eggs you’ve ever made in your own kitchen, that’s good enough for me! Here are some tips to keep in mind:
- Whisk the eggs well, and then whisk them some more! You want a bowl of sunshine-yellow eggs that are light and airy, with no large streaks of white remaining.
- Be careful not to overcook your eggs. If you notice they’re cooking too fast, you can take the pan off the heat and let the residual heat in the pan do the rest of the cooking. Browned, tough bits of egg are not desirable in any scramble, in my opinion, but if you like your eggs well done, go for it!
- I always recommend cooking them over a low or medium-low heat. High heat will burn or overcook the eggs, resulting in an undesirable rubbery, chewy texture.
- Stir the eggs to control your “curd” size while cooking. I like to use chopsticks (they break the eggs into smaller curds to create an even creamier consistency), but a wooden or rubber spatula will work just fine. Stirring and folding the eggs often stops them from sticking to the bottom of the pan and drying out.
- Your eggs will continue cooking even after you take them off the heat. Keep this in mind if you prefer a “looser” consistency to your eggs—you’ll want to take them off the heat a little earlier than you think.
Serving Suggestions
This recipe is one of the easiest breakfast options to customize! Mix in some fresh herbs (chives or dill would be delicious) or shredded cheese towards the end of cooking for added flavor. Chorizo, bell peppers, or onions also make great additions for a savory scramble—although I’d cook those first to avoid overcooking the eggs. Here are a few more serving ideas:
- In breakfast tacos with white bean hummus
- With a side of air fryer bacon (or your favorite veggie alternative) and homemade pancakes
- Mixed with black beans, chiles, and taco sauce to make southwest scrambled eggs
- On avocado toast
- In these ‘everything but the bagel’ sandwich rounds with some smoked salmon and cream cheese!
- Alongside something sweet like these cinnamon rolls or zucchini muffins
Can You Reheat Scrambled Eggs?
Scrambled eggs are best served fresh, but you can store them in an airtight container in the fridge for 3-4 days. Reheat them in the microwave in 20-30 second increments, stirring in between, until heated through. However, you do risk the eggs becoming rubbery and overcooked when reheated. If you can make them fresh each time, that’s what I’d recommend.
Scrambled Eggs
Servings 2 servingsIngredients
- 3 large eggs ($0.66)
- ⅛ tsp salt ($0.01)
- 1 Tbsp half 'n half ($0.04)
- 1 Tbsp butter ($0.12)
Instructions
- In a small mixing bowl, combine eggs, salt, and half ‘n half.
- With a fork or a whisk, beat the eggs, salt, and half ‘n half together until the entire mixture is a consistent sunny yellow color, with no defined streaks of egg whites or milk visible.
- In a non-stick frying pan, melt butter over medium low heat.
- Once the butter has melted, add your egg mixture to the pan.
- With a wooden spatula (or use my preferred method- chopsticks!) actively scramble the egg over medium low heat.
- Keep scrambling until the curds form to your liking.*
- Remove from the heat and enjoy!
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Equipment
Notes
Nutrition
how to make Scrambled Eggs – step by step photos
In a small mixing bowl, combine 3 large eggs, 1/8 tsp salt, and 1 Tbsp half ‘n half.
With a fork or a whisk, beat the eggs, salt, and half ‘n half together until the entire mixture is a consistent sunny yellow color, with no defined streaks of egg whites or milk visible.
In a non-stick frying pan, melt 1 Tbsp butter over medium low heat.
Once the butter has melted, add your egg mixture to the pan.
With a wooden spatula (or use my preferred method- chopsticks!) actively scramble the egg over medium low heat.
Keep scrambling until the curds form to your liking.
Remove from the heat and enjoy!
Never worry about overcooked or rubbery eggs again with this easy method!
What do you think of using ghee instead of butter? How does that affect the final outcome?
Scott, this recipe would work just as well with ghee. It also works great with margarine and vegan butter substitutes!
I used cottage cheese instead of half and half, and it was delicious, better than without.
Amazing! Great choice.
Reading this earlier today made me crave scrambled eggs so I decided to make this recipe. Wow! These are the BEST scrambled eggs I’ve ever made. I added some green onions to mine. Delicious! I won’t be able to make them any other way now.
So glad you liked it, Amanda! Thanks for giving it a try.