Fluffy Scrambled Eggs (Step by Step!)
This is the BEST recipe for extra soft and fluffy scrambled eggs. Learn which secret ingredients are used to make them extra creamy (without milk), and what you can add to kick up the taste even more!
There are a lot of recipes that come out of my kitchen on a weekly basis, but nothing seems to make me quite as proud as when I whip up a batch of fluffy scrambled eggs.
They say that if you can properly make eggs, you can make anything. Probably because there is a certain technique involved for eggs to come out just right.
I’ve had people report back to me on Instagram about this recipe, and the words “life changing” were used more than once. So I’m excited for you to try this. Let’s get to it!
How To Make Scrambled Eggs (Step by Step)
Crack the eggs into a small bowl and whisk vigorously for 1 minute. If you’re adding cheese, whisk the cheese in as well.
Melt the butter over LOW heat in a nonstick skillet and wait until it begins to foam.
Remove the pan from the heat and add the eggs. Return the pan to the heat.
Whisk the top of the eggs vigorously again until the top is very foamy. Try not to touch down on the bottom of the pan.
Let the bottom of the eggs set for 5-7 seconds. Run a silicone spatula from the edge of the pan into the middle.
Tilt the pan so that the uncooked eggs can slide onto the surface area that you just created with the spatula.
Continue to slide the cooked eggs into the middle with the spatula and rotate to allow uncooked eggs to hit the surface pan.
After about 30 seconds or so, the eggs will be mostly set. Remove them from the heat. The heat from the pan will finish cooking them. Gently fold the eggs so that any remaining wet spots touch the pan and finish setting.
If desired, create ‘slices’ with the spatula to create smaller bites that will resemble a scramble.
Season with salt/pepper and transfer to a serving plate. Serve with skillet potatoes if desired.
Do You Add Milk to Scrambled Eggs?
- Adding milk to scrambled eggs waters them down and dilutes the taste. This practice originated as a means of stretching the eggs out further so you could serve more using fewer eggs.
- For a creamier consistency, you can add about 1/2 Tablespoon of heavy cream, sour cream, or cream cheese per egg.
Use the Right Size Skillet
- Using the right size skillet is crucial for evenly cooked scrambled eggs. An 8-inch skillet is perfect for making 2 scrambled eggs, (the amount I recommend making per person).
- I swear by my trusty nonstick skillet, which I’ve linked to the bottom of this post.
Wait Until the Butter Foams
- For best results, let the butter warm up over LOW heat until it foams before you add the eggs. If the butter is just melted, the eggs will absorb it instead of cook in it.
- Foaming also means that some of the water is evaporating out of the butter, which is ideal.
- Some people use oil or a combination of oil and butter. I like to just use butter. If you use oil, add the eggs when the oil begins to shimmer.
Whisking = EXTRA FLUFFY and Light!
- Whisk the eggs vigorously before you add them to the pan and even once they’re in the pan. The eggs should be foamy on the top. Foam = air pockets, which is the key to a fluffy consistency.
- Use a fork to whisk as this gives you more control, especially when whisking in the pan itself. You don’t want to scratch the bottom of the pan when whisking, keep it on the surface.
Remove the Pan From the Heat When You Add the Eggs
- This gives you more control over the heat and allows the eggs to come to temperature slowly and more evenly.
Cook Slowly Over LOW Heat
- Cooking over low heat allows the eggs to cook at an even rate and keeps them soft. Cooking them for too long or over higher heat will cause them to become hard.
- If you plan on adding cheese, let the cheese come to room temperature. Adding cold cheese will cause the eggs to cook unevenly.
- Shred the cheese from a block for creamiest consistency. Bagged cheeses contain cellulose which prevents it from melting as well.
- Use creamy cheeses such as Muenster, Provolone, American, Cheddar, Mozzarella, Gouda, Gruyere, Goat Cheese, Monterey Jack.
- Cracker Barrel Yellow Cheddar is my go-to cheese. It tastes great and melts really well.
Handle the Eggs Minimally
- As the eggs cook, run a silicone spatula from the edge of the pan right into the middle. Rotate the pan so that the uncooked eggs slide onto the surface that you just created with the spatula. Repeat this technique as the eggs begin to set.
- Handling them minimally and gently keeps the air pockets intact that were created from whisking, which maintains their fluffy texture.
Don’t Add Salt Until the End
- Once salt is added to food, it begins to extract moisture. For this reason, you want to wait until the end to season your eggs with salt and pepper to ensure that the eggs don’t become watery.
What Can You Put in Scrambled Eggs to Make Them Taste Better
Add a little sauce to your eggs to add more flavor. Be sure to add it when you’re whisking to incorporate it evenly into the eggs.
- Options include Tabasco, Hot Sauce, Worcestershire Sauce, Soy Sauce.
- Salsa is another popular choice but can be watery, so think about serving it on the side.
- Chives, Green Onions, Shallots, Spinach, Mushrooms, and Peppers are all great choices.
- Bacon, Ham, and Sausage make great additions to scrambled eggs.
- Smoked Salmon, Lobster, Crab, and Shrimp are also delicious.
How Many Eggs Per Person for Scrambled Eggs
- 2 eggs per person is a good rule of thumb for scrambled eggs.
What to Serve with Scrambled Eggs
Tools For This Recipe
(Amazon affiliate links)- Check out all of my kitchen essentials here.
- 8-inch nonstick skillet. This is the kind that I use and is the perfect size for making 2 scrambled eggs.
- Silicone Spatula. This is the best way to handle the eggs gently enough to preserve the air pockets, which keeps them fluffy!
- White Serving Platters– The small one here is what I use for serving up a nice breakfast platter of eggs, toast, and sausage/bacon.
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Fluffy Scrambled Eggs
- 2 large eggs
- 2 Tablespoons salted butter
- ¼ cup cheddar cheese, shredded
- Chives, to garnish (optional)
- Crack the eggs into a small bowl and whisk vigorously for 1 minute.
- Melt the butter over LOW heat in an 8-inch nonstick skillet. Wait until it begins to foam.
- Remove the pan from the heat and add the eggs.
- Whisk the top of the eggs vigorously again, try not to touch down on the bottom of the pan.
- Return the pan to the heat. Continue to whisk the eggs until the top is very foamy. Sprinkle the cheese on top and whisk to incorporate.
- Let the bottom of the eggs set for 5-7 seconds. Run a silicone spatula from the edge of the pan into the middle. Tilt the pan so that the uncooked eggs can slide onto the surface area that you just created with the spatula.
- Continue to slide the cooked eggs into the middle with the spatula and rotate to allow uncooked eggs to hit the surface pan.
- After about 30 seconds or so, the eggs will be mostly set. Remove them from the heat. The heat from the pan will finish cooking them. Gently fold the eggs so that any remaining wet spots touch the pan and finish setting.
- Create 'slices' with the spatula to create smaller bites that will resemble a scramble.
- Season with salt/pepper (and chives if desired), and transfer to a serving plate. Serve immediately!