scrambled eggs recipe

Follow these simple steps and recipe on how to make the best scrambled eggs, which result in pillow-y, fluffy, creamy, flavorful eggs every time!

The Best Scrambled Eggs

eggs

half-n-half

Kosher salt

unsalted butter

black pepper,

herbs,

In a medium mixing bowl, aggressively whisk together the eggs, half-n-half, and salt until the mixture is uniform in color and texture, and is light and foamy, without any separate streaks of yolk or whites.

Melt the butter in a small nonstick pan over medium heat, until the butter coats the whole pan and just starts to foam.

Add the eggs to the center of the pan and immediately reduce the heat to medium-low.

Wait for the edges to just barely start to set, then using a rubber spatula, gently push the eggs from one end of the pan to the other. Continue this process, pausing in between swipes to allow the uncooked egg to settle on the warm pan and cook, gently pushing the liquid to form the curds.&nbsp;

When the eggs are mostly cooked, with big pillow-y folds, but still look pretty wet, slowly fold the eggs into itself just a couple times, bringing them together.

Remove from the heat when the eggs still shimmer with some moisture.

Transfer to serving plates. Finish with some freshly cracked pepper and chopped fresh herbs. Scrambled eggs have never tasted so good!&nbsp;

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Follow these simple steps and recipe on how to make the absolute best scrambled eggs, which result in pillow-y, creamy, flavorful eggs every time!

How To Make The Best Scrambled Eggs

Learn how to make scrambled eggs! Soft, creamy, and flavorful, they&#039;re an easy, delicious breakfast.

How to Make Scrambled Eggs

milk, plant milk,

Extra-virgin olive oil

Sea salt and fresh black pepper

chives (optional, for garnish)

Crack the eggs into a medium bowl and add the milk or water. Whisk until smooth and combined, with no streaks of egg white remaining.

Brush a small nonstick skillet with olive oil, or melt a little butter in a small nonstick skillet. Bring to medium heat.

Pour in the eggs, and let them cook for a few seconds without stirring. Pull a rubber spatula across the bottom of the pan to form large, soft curds of scrambled eggs.

Continue cooking over medium-low heat, folding and stirring the eggs every few seconds. Scrape the spatula along the bottom and sides of the pan often to form more curds and to prevent any part of the eggs from drying out.

Remove the pan from the heat when the eggs are mostly set, but a little liquid egg remains. Season to taste with salt and pepper and garnish with chopped fresh chives, if desired.

Learn how to make scrambled eggs with my easy, foolproof method! Your eggs will turn out fluffy and creamy every single time.

How to Make Scrambled Eggs (Perfectly!)

kosher salt

butter, oil

Whisk the eggs. Add the eggs and salt to a mixing bowl and whisk together, until fully combined and lightly frothy.

Add the eggs. In a nonstick pan: heat the butter in a skillet over medium heat. Add the eggs to the skillet, reduce the heat to medium-low, and let the eggs cook for a few seconds without stirring. In a stainless steel pan: heat the skillet over medium heat until it&#39;s hot enough that a few water droplets dance in the pan. Add the butter to coat the bottom, then add the eggs. Reduce the heat to medium-low, and let the eggs cook for a few seconds without stirring.

Scramble the eggs. Using a silicone or wood spatula, push the eggs across the pan to create soft curds. Continue this process of pushing and folding the eggs for about 1 to 2 minutes, until you&#39;ve got big folds and the eggs are barely set, then turn off the heat. Note: the residual heat within the eggs will continue cooking them.

Serve. Serve the eggs immediately and season with cracked black pepper.

I'm using these scrambled eggs combined with a dollop of refried beans and some salsa wrapped in a mini tortilla to make a breakfast that I can freeze and then microwave for a quick on the go morning treat!

Lisa, I’m a big fan. Love your recipes. I cook scrambled eggs the same way, stainless steel pan with a pat of real butter, except I add a little water, a teaspoon or so to the eggs before whisking them. Try it, they will be even more fluffy.

I love scrambled eggs.  I’m going to start making mine this way.  Thanks for the recipe.

I love scrambled eggs and you are so right, it is the perfect fridge clean out meal using leftover veggies, potatoes, etc. The only thing I do differently is to add a dollop of cream. This seems to make the eggs fluffier. Love you website.

All these years and I still have not perfected scrambled eggs, but love this recipe.  I also never thought on another recipe to add veggies to my scrambled eggs, great idea.  

Loving these recipes.

Scrambled eggs cooked all the way through are the best. 
Simple recipe. Can add other ingredients such as cheese or veggies

Delicious!  I made one serving and devoured it before thinking to take a photo to share.  I'll get the hang of that.  Just a little more practice.  I added some fresh baby spinach and diced potato.  An awesome breakfast!

This sounds delicious Lisa...imana make this today!

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