Learn how to make scrambled eggs! With this recipe of 5 ingredients, they are every time soft, creamy and tasty. A simple and delicious breakfast.
Scrambled eggs are one of the little luxuries of everyday life. When I prepare them, I savor every bite. They’re soft and creamy, rich and flavorful, and they cook just right in under 5 minutes. Seriously, how amazing is that?
If you scour the internet for the best scrambled egg recipe, you will find a million sites that claim to have it. Don’t be fooled – when it comes to scrambled eggs, the “best” is about personal taste. You can fill them with butter or sour cream, or just keep them simple like me.
The recipe below is for my “best” scrambled eggs. I don’t add any fancy ingredients, so they’re easy to make on regular mornings of the week. Yet, they are chewy, tender and delicious. I love them and I think you do too.
Scrambled Egg Recipe Ingredients
To prepare this scrambled egg recipe, you will need 5 basic ingredients:
- Eggs, of course! Use the freshest you can find, from a local source if possible (we love Vital Farms). The fresher your eggs, the more sunny, creamy, and flavorful your scramble will be.
- Milk, vegetable milk or water – I whisk a little in the eggs before cooking them. This extra moisture makes the eggs very soft and creamy. If you are using plant-based milk, be sure to choose one with a neutral flavor. I recommend the unsweetened almond milk.
- Extra virgin olive oil or butter, for the pan. I always use olive oil because that’s what I keep handy. But butter works well too – it will add a rich flavor to this recipe.
- And pepper! To add depth to these simple scrambled eggs.
Find the full recipe with the measurements below.
How to make scrambled eggs
So, you have your ingredients. Now is the time to cook! Here is my simple method for making scrambled eggs:
First, beat the eggs. Place them in a medium bowl and whisk until the yolks and whites are well combined.
Add milk or water and whisk again! The beaten eggs should be a uniform yellow color, without spots or translucent streaks.
Then gently preheat the pan. Brush a small nonstick skillet with olive oil or melt a little butter inside. Reheat the pan over medium heat.
Finally, cook. Pour in the egg mixture and cook for a few seconds, undisturbed. Then run a rubber spatula through the bottom of the pan to form large, tender scrambled egg curds.
Continue cooking over medium-low heat, folding and stirring the eggs every few seconds. As you work, be sure to scrape your spatula along the bottom and sides of the pan to continue curdling and to keep any part of the eggs from drying out.
For a smooth, creamy scramble, stop when the eggs are usually laid, but a small, runny egg remains. Remove the pot from the heat and season to taste with S&P.
That’s it! The whole process will be completed in less than 5 minutes.
Suggested scrambled egg portions
For a simple and delicious breakfast, top the scrambled eggs with fresh chopped chives and dig in! For a more filling meal, serve them with toast, avocado bagel or toast, breakfast potatoes or your favorite fresh fruit. Scrambled eggs are also a great choice for a casual weekend brunch. I like to serve them with something sweet, like one of these recipes:
For more brunch ideas, check out this article!
And now that you’ve learned how to make scrambled eggs, you can add them to other breakfast recipes too! I especially like folding them into tacos and burritos for breakfast. Find my breakfast taco recipe here and my best breakfast burrito recipe here.
More basic breakfast recipes
If you like this recipe, then try making one of these breakfast basics:
For over 60 other healthy breakfast ideas, check out this article!
How to make scrambled eggs
Serves 1 to 2
Learn how to make scrambled eggs! Sweet, creamy and tasty, this breakfast is simple and delicious.
- 3 large eggs
- 1 teaspoon milk, vegetable milk or water
- Extra virgin olive oil or butter, for the pan
- Sea salt and fresh black pepper
- Chopped fresh chives, optional, for garnish
Crack the eggs into a medium bowl and add the milk or water. Whisk until smooth and blended, 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, tender scrambled egg curds.
Continue cooking over medium-low heat, folding and stirring the eggs every few seconds. Scrape the spatula often along the bottom and sides of the pan to form more curd and to prevent any part of the eggs from drying out.
Remove the pan from the heat when the eggs are mostly set, but some liquid egg remains. Season to taste with S&P and garnish with chopped fresh chives, if desired.