How to Make Scrambled Eggs

Updated: Mar. 12, 2024

Breakfast will be the best meal of the day when you learn how to make scrambled eggs perfectly every time.

Whether it’s a quick bite before work or a leisurely Sunday brunch, fluffy scrambled eggs are always welcome at the table. Learning how to make scrambled eggs—great scrambled eggs—ensures that no matter the occasion, you’ll have something delicious to serve up at breakfast time. Did you know about boiled scrambled eggs?

But as with any method for how to cook an egg, you don’t just crack a few eggs into a pan and expect success. Instead, follow these simple steps for maximum flavor and fluff.

Editor’s Tip: Eggs have a surprisingly long shelf life, check how long do the eggs last.

How to Make Fluffy Scrambled Eggs

fluffy scrambled eggs with fruit and coffee for breakfast Taste of Home

Scrambled eggs are a great way to start the day because they’re tasty, protein-packed and don’t require a lot of ingredients or special tools. Just make sure your eggs are fresh and you’ve got butter stocked, and you’ll be ready to go.

Ingredients for Scrambled Eggs

Eggs (here’s how to read egg carton labels)
Butter
Salt
Pepper

Tools for Making Scrambled Eggs

Whisk: You can’t prep your eggs for scrambling without whisking them well first. Make sure you’ve got a whisk in your utensil holder.
Nonstick skillet: For a mess-free, stick-free breakfast, the go-to is a nonstick skillet. Our Test Kitchen also likes a cast-iron skillet for the best scrambled eggs.
Wooden spoon or spatula: You’ll need a tool to scramble the eggs in the pan. Silicone spatulas or wooden spoons are your best options. If yours looks a little worse for wear, here’s how you can refresh your wooden spoon.

Directions

Step 1: Crack the eggs

whisking eggs in bowl for scrambled eggs Taste of Home

First thing’s first: How many eggs do you want to scramble? One egg is perfect for filling a breakfast sandwich; two eggs are just right with a side of toast. If you’re really hungry, go for three. And if you’re cooking breakfast for your family, keep cracking! You can scramble several eggs at once.

Once you’ve settled on your quantity, crack the eggs into a bowl with a dash of salt and pepper and whisk until the whites and yolks are well blended.

Milk isn’t necessary, though some people like to add a splash to tone down the egg flavor. Taste of Home Deputy Food Editor James Schend suggests skipping the milk—if you do opt to add it, use one tablespoon of milk per egg.

Step 2: Pour the eggs into the skillet

pouring eggs into skillet for scrambled eggs Taste of Home

Grab your favorite nonstick skillet or, even better, a seasoned cast-iron pan. Melt a tablespoon of butter in the pan over medium heat.

Once the pan is hot and the butter is fully melted, add the eggs into the skillet. Let the eggs cook for about 30 seconds (or longer if you’re cooking a lot of eggs) until they just start to set on the bottom.

Step 3: Scramble the eggs

scrambling eggs in skillet for scrambled eggs Taste of Home

When you can see the eggs starting to set and turn opaque at the bottom of the pan, it’s time to scramble. Using a wooden spoon or silicone spatula, gently pull them across the pan to form large, soft curds.

For the richest, creamiest scrambled eggs, James suggests stirring a pat or two of soft butter into the mix halfway through cooking.

Continue lifting and folding the eggs until the mixture is thick and there’s almost no liquid left. The eggs will continue cooking when they’re off the heat, so you want that little bit of liquid when you take them out of the pan.

All that’s left is to plate your perfect scrambled eggs and grab the toast from the toaster!

Tips for How to Make the Best Scrambled Eggs

Tohbp20 Pu5248 E03 05 1b Taste of Home

Scrambled eggs are simple but there are a few things you can do to turn this basic breakfast into something extraordinary.

Use good dairy: To take your scrambled eggs to the next level, make sure you’re using good ingredients, including the best butter in the pan and to finish the eggs. If you don’t want to use butter to finish the eggs, try a dollop of sour cream or creme fraiche.
Don’t overcook the eggs: Overcooked eggs feel rubbery and don’t look nearly as appetizing as soft, fluffy scrambled eggs. The trick is to take your eggs off the heat once most, but not all, of the liquid is gone because the eggs will keep cooking a bit. While you’re at it, make sure you’re not making these other egg mistakes.
Skip the milk: Nope, adding milk won’t make your eggs any creamier or fluffier. Milk only serves to thin out the eggs and dilute the egg flavor.

How to Customize Scrambled Eggs

The recipe above is a starting point for how to make the best scrambled eggs. Beyond salt and pepper, there are lots of other ingredients you can stir into your morning scramble.

Cheese: One of the easiest (and tastiest) ways to amp up the flavor of scrambled eggs is to add in some cheese. For perfectly gooey results, add shredded cheese during the last 30 seconds of cooking.
Herbs and spices: Have fresh herbs on hand? Add them to your eggs! Basil, dill and chives all are great stirred into fluffy scrambled eggs. You can also raid your spice rack and add in dashes of garlic, cayenne or whatever you fancy.
Veggies: Add sauteed onions, mushrooms, spinach and more to your scrambled eggs for extra color and flavor.
Ham, bacon or breakfast sausage: You can turn your scrambled eggs into a heartier skillet meal by adding in chopped-up ham, breakfast sausage or whatever protein you please.
Hot sauce: While many folks like to douse their eggs with hot sauce once they’re on the plate, you can infuse your eggs with spice from the very start. Just add a few dashes of your go-to hot sauce right into the egg mix.
All of the above: No need to stick to just one mix-in for your eggs. Mix and match combinations to keep breakfast interesting.

More Ways to Enjoy Eggs

1 / 50

Taste of Home

Italian Baked Eggs & SausageThis isn't your typical egg bake! I serve this robust casserole of eggs, Italian sausage and fire-roasted tomatoes in bowls with warm, crusty rolls spread with butter. —Shelly Bevington-Fisher, Hermiston, Oregon