Below are my favorite tips to make fluffy scrambled eggs that are soft and full of flavor, perfect every time.
They’re quick to make and great on their own or in a sandwich. Serve them with cheese or fry up your favorite ingredients and fold them in.
Tips for Fluffy Scrambled Eggs
- When whisking the eggs, it should be a consistent pale yellow color with no visible bits of white or yolk.
- Adding a tiny spoonful of milk or cream is optional but I prefer the texture when it is added.
- Season the eggs before adding them to the pan.
- Preheat the pan before adding the eggs.
- Cook over medium-low heat, high heat will cause rubbery eggs. Low and slow is best.
- Remove the eggs from the heat while they are still slightly glossy. They will continue to cook once removed.
How to Make Fluffy Scrambled Eggs
It’s easy to make fluffy and creamy scrambled eggs!
- Whisk together the eggs and milk or cream if using (per the recipe below) until the mixture is a consistent yellow color (no bits of yolk or whites should be visible).
- Add to a heated non-stick pan with melted butter and let the bottom of the eggs set for a minute.
- Move the eggs around with a spatula until they are barely shiny.
- Remove the pan from the heat and let the eggs continue to cook off the heat. Serve immediately.
ARE YOUR EGGS FRESH? Check for freshness by placing an egg in a glass of water. If it sinks, it’s fresh. If it floats, it’s a dud!
Variations
- Not quite an omelette, egg scrambles are free form, and allow all kinds of tasty and nutritious ingredients to be added!
- Cheddar cheese, mozzarella, feta, and bleu cheese are great in scrambled eggs.
- Diced veggies like bell peppers, onions, ham, and sliced olives are great additions!
- Since the eggs cook quickly, you can pan-fry the veggies a bit first before adding the eggs to soften them.
- Add chorizo taco mix for a Mexican twist!
Egg Favorites
- Microwave Omelette – made in a mug
- Basted Eggs
- Denver Omelet – veggie delight
- How to Make Fried Eggs
- The Perfect Omelette – step-by-step
- Air Fryer Eggs (Boiled Eggs)
- How to Make Poached Eggs
- Classic Deviled Eggs Recipe
- Microwave Scrambled Eggs – ready in less than 5 minutes
Did your family love these Fluffy Scrambled Eggs? Be sure to leave a rating and a comment below!
Fluffy Scrambled Eggs
Ingredients
- 4 eggs
- 2 tablespoons milk or cream
- 1 tablespoon butter
- ⅛ teaspoon salt or to taste
- ⅛ teaspoon black pepper or to taste
Instructions
- Beat eggs and milk or cream thoroughly. The mixture should have a consistent color.
- Heat a 10" non-stick skillet over medium heat and melt butter.
- Pour eggs into the skillet and allow to cook without stirring until the bottom begins to set, about 1 minute.
- Using a spatula, gently move the eggs so the raw eggs move under the cooked eggs.
- Continue until eggs are set but still slightly shiny, about 2 minutes more.
- Remove from the pan immediately so the eggs don't overcook.
- Season with additional salt & pepper to taste.
Notes
- When whisking the eggs, it should be a consistent pale yellow color with no visible bits of white or yolk.
- Adding a tiny spoonful of milk or cream is optional but I prefer the texture when it is added.
- Season the eggs before adding them to the pan.
- Preheat the pan before adding the eggs.
- Cook over a medium-low heat, high heat will cause rubbery eggs. Low and slow is best.
- Remove the eggs from the heat while they are still slightly glossy. They will continue to cook once removed.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Breakfast
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Delicious! I add a smidgeon of nutmeg to all things egg.
That sounds delicious Eunice!
I use a teaspoon of water instead of milk or cream. I’ve been doing this for years to make nice creamy and fluffy scrambled eggs. I think that, in either case, the liquid makes steam which makes for creamy eggs.
That’s a great tip Frederick!
This is my “go-to” recipe for an easy, quick & yummy breakfast treat! I have been substituting Half ‘n Half for the Cream, as that is what I typically have on hand. I also add 1/4 cup of chopped onions (defrosted from a frozen bag of Chopped Onions from my freezer). Note: I also recommend dabbing the defrosted chopped onions with a paper towel to remove the excess water/moisture before adding to the eggs. Last, but not least, once plated, I top the scrambled eggs with several thin slices of Velveeta Cheese (from the block style of cheese) & then immediately invert the frying pan over the scrambled eggs & cheese, for a minute or two, as the heat from the pan melts the cheese while not creating a mess in the frying pan. Absolutely delicious!
I am so glad you love this recipe Paula!
This is how I was taught to make scrambled eggs in home economics class over 50 years ago and they are delicious !
Other recipes such as the New York Times that use cornstarch are ridiculous.
Keep up the good work !
I am so glad you love this recipe as much as we do!
One word; FANTASTIC.
Even though I love eggs done ‘any’ way, scrambled have always been my favorite go-to eggs. I like mine with a ‘tiny’ sprinkle of garlic powder mixed in w/the salt & pepper, before scrambling them. You can’t actually taste the garlic, but it really wakes up the flavor.