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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!

Be sure to serve these with my extra crispy skillet potatoes or hash brown casserole!

A white platter with fluffy scrambled eggs with a fork next to them and toast in the background.

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.

Whisking eggs to make them fluffy to make scrambled eggs.

Let the bottom of the eggs set for 5-7 seconds. Run a silicone spatula from the edge of the pan into the middle.

Whisked eggs in a pan with a spatula to make fluffy scrambled eggs.

Tilt the pan so that the uncooked eggs can slide onto the surface area that you just created with the spatula.

A spatula dragging fluffy scrambled eggs into the middle of a pan while they cook.

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.

Scrambled eggs that are almost cooked through.

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.

Finishing scrambled eggs in a pan and topping them with chives, salt, and pepper at the end.

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.

Adding Cheese

  • 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

Sauces:

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.

Vegetables:

  • Chives, Green Onions, Shallots, Spinach, Mushrooms, and Peppers are all great choices.

Meat/Seafood

  • 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.

A plate of fluffy scrambled eggs with a fork scooping them up and toast in the background.

What to Serve with Scrambled Eggs

👉And be sure to try my Hashbrown Breakfast Casserole recipe next!

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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Tried This Recipe?

Leave a review, I love hearing your feedback! ⭐⭐⭐⭐⭐

A close up view of fluffy scrambled eggs on a white plate.

Fluffy Scrambled Eggs

5 from 15 ratings
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!

Ingredients

  • 2 large eggs
  • 2 Tablespoons salted butter
  • ¼ cup cheddar cheese, shredded
  • Chives, to garnish (optional)

Instructions

  • 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!

Notes

About 1/2 Tablespoon of heavy cream, sour cream, or cream cheese may be added when the eggs are added to the pan.

Tools For This Recipe

(Amazon Affiliate)
  • 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!

Nutrition

Calories: 227kcal, Carbohydrates: 1g, Protein: 8g, Fat: 22g, Saturated Fat: 13g, Cholesterol: 93mg, Sodium: 288mg, Sugar: 1g, Vitamin A: 633IU, Calcium: 204mg, Iron: 1mg

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36 comments on “Fluffy Scrambled Eggs (Step by Step!)”

  1. Scrambled eggs coming up!!! This is exactly what I have been looking for!! We eat eggs everyday so I’m always looking for better ways of cooking. Love a fluffy, creamy scrambled egg 😊. 

  2. This is how you make eggs! All this time, I thought a little milk or cream was a good thing
    It was suggested to try Worcestershire. Not brave enough yet. Added cheese and crushed red pepper. The tip about minimalizing your contact with the eggs is a game changer!!

    • Wahooo! I’m so happy you found the tips helpful. My husband would love the crushed red pepper! Thanks so much for taking the time to comment and leave a review!❤️

  3. I haven’t tried making these eggs yet. Just found the recipe but just the picture alone . . I had to create a folder just for them. They are beautiful!!, If mine turns out half as good looking as that picture, I’ll be happy and full. 🥰 I’ll be eating until my plate is empty . . and the pan is too. !! Thank you for the recipe. 😋

  4. Hi, Stephanie! I haven’t tried the recipe as I just found it (so thankful I did because I’ve been wondering what I’ve been doing wrong!) but I had a quick question before giving it a shot. If you’re adding toppings, like meat and/or veggies, when would be the appropriate time to add them? I’ll probably be making them plain for myself because they sounds so darn delicious on their own, however, my husband is a topping freak, LOL. Want to make sure they turn out just as great for him as they do for me. Thanks again!   

    • Hey Ashlee! I am so excited for you to try this!! I would recommend preparing any meat/veggies first, this way you can cook them at the appropriate temperature and length of time. Then you can set them aside and make the eggs as outlined, and incorporate the prepared additions right at the end! 🙂

      • WOW!! Just WOW. I can’t believe just a few minor adjustments to your approach can make a WORLD of difference! Best eggs ever! So excited to have perfected the art of eggs thanks to your help. Everyone is right. These were LIFE CHANGING. So much flavor I didn’t even need any seasoning. It was fantastic. Thanks so much!! 

      • That makes me so happy to hear Ashlee! I agree, it really is amazing how doing a couple of things differently can make such a huge difference. It’s so easy to get trapped into the same methods but every once in a while experimenting can go a long way! Thanks so much for the great review!❤️

  5. how much butter?

    • 2 tablespoons salted butter, (see the recipe card at the bottom of the post for measurements of each ingredient)- At the top of the post there is a “jump to recipe” button that you can tap as well! 🙂

  6. I just have to comment. I am a skeptic by nature, so when I read that your recipe was reportedly “life-changing”, I kind of chuckled and rolled my eyes a little bit!

    Oh my god, you have proven me wrong. This recipe has legitimately changed my life, I am not kidding! For as much as I love to cook and am quite good at it I have NEVER made good scrambled eggs on my own. The level of detail you put into the explanations and tips were so clear- that’s always what has eluded me in past attempts! I put these eggs into a wrap and I nearly cried at how fluffy and delicious they were!

    Thank you so, so much- I’m a true believer! 

    • That makes me so happy to hear Anita, yay!😃 My daughter is so picky with the consistency of her eggs so I know I needed to master scrambled eggs. Thanks so much for the great comments and review!

  7. I absolutely love your recipes!! Every one turns out perfectly and I are easy to follow! People think I’m a great cook, but really it’s your recipes and clear, concise directions!! Thank you for many wonderful meals and I can’t wait to try this next!!

    • I’m so happy to hear that you’re enjoying the recipes Stacy! Sounds like you’re doing a great job making them, nice work!👏 Thanks so much for taking the time to leave a comment!

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