Our scrambled eggs recipe makes the most wonderful, soft, and creamy eggs. I learned this method in culinary school and never looked back. These are perfect!
I love creamy scrambled eggs, and thanks to culinary school, I have the perfect method for making them. I honestly believe my method makes the best scrambled eggs, and thankfully, Adam and many of our readers agree!
You need three simple ingredients for this recipe: eggs, butter (or olive oil), and salt. We don’t add anything else—there’s no water, no cream, and no milk in my recipe! You just don’t need them.
Key Ingredients
- Eggs: We usually have large eggs in our fridge, but use what you have. We call for 4 eggs in our standard recipe, but you can easily scale this up for more people.
- Butter: For classic scrambled eggs, use butter for cooking them. I love salted butter, but unsalted is fine. Olive oil is also excellent. Or, if you want something a bit different, use the rendered fat from cooking chorizo, like in our chorizo and eggs.
- Salt: One popular trick for the best scrambled eggs (made popular by The Food Lab and Alton Brown) is to season the eggs 5 to 10 minutes before cooking them. I don’t notice the biggest difference, but I’ll add this step when I’m not in a rush.
Find the full recipe with measurements below.
How to Make the Best Scrambled Eggs
Tip 1: Use a nonstick skillet and a silicone spatula. You can make excellent eggs in most quality skillets, but we prefer using a nonstick pan. It lets you add less fat, and you don’t need to worry about sticking. We also love using a silicone spatula for scrambling. It’s perfectly flexible, letting you swirl and sweep the eggs as they cook.
Tip 2: Whisk your eggs really well. Use a fork or whisk to whisk your eggs until smooth and a bit frothy. If you have the time, whisk in your salt, and let the bowl sit on the counter for 10 minutes. As the eggs sit with the salt, it acts as a buffer between the proteins, making them more tender after cooking.
Tip 3: The secret to creamy eggs is low heat. Cooking eggs over high heat makes them dense and dry. Use medium-low to low heat. Then, when the eggs hit the pan, use a flexible spatula to swirl the eggs in small circles around the pan. Do this without stopping until the eggs look barely thickened and tiny curds form (this makes our eggs so creamy). Then change from swirling in circles to making long, sweeping motions across the pan, creating larger, creamier, softer curds. Watch our video to see me do this.
Tip 4: Finish the eggs off the heat. Just as your scrambled eggs start to set but still look a bit wet, remove the pan from the heat. Eggs are delicate and cook very quickly. Even though you’ve taken the pan off the heat, the eggs will continue to cook (thanks to carryover cooking).
Give the eggs a few seconds in the hot pan (off the heat), and you’ll have made the most perfect scrambled eggs. This is also a great time to stir in fresh herbs, dill scrambled eggs.
Serving Suggestions
I’m happy piling these onto buttered toast, an English muffin, or a freshly baked homemade biscuit. They are lovely, finished with some freshly ground black pepper and chopped chives, too. Adam is partial to a generous mound of them on a plate with a side of breakfast potatoes and cabbage kimchi. Or, turn them into breakfast burritos, breakfast sandwiches, or breakfast quesadillas.
If these are part of a larger breakfast spread, we have lots of options for you:
More Egg Recipes
Perfect Scrambled Eggs
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If you love soft and creamy scrambled eggs, our recipe is perfect for you. A quality nonstick pan and flexible spatula are handy for making scrambled eggs. Use medium-low heat and be aware of carryover cooking. Eggs are delicate and cook very quickly. We take the pan off the heat before the eggs are fully cooked. Give the eggs a few seconds in the hot pan (off the heat), and you’ll find the eggs turn out to be perfectly cooked — not dry, and not too wet.
Watch Us Make the Recipe
You Will Need
4 large eggs
⅛ teaspoon kosher salt, or more to taste
½ tablespoon butter or olive oil
Freshly ground black pepper and chopped chives for serving (optional)
Directions
1Crack the eggs into a medium bowl, add the salt, and whisk until smooth and frothy. Let them sit for 5 to 10 minutes.
2Melt the butter in a medium nonstick pan over medium-low heat. When the butter begins to sizzle, whisk the eggs once more, then pour them into the skillet. Immediately use a flexible spatula to swirl in small circles around the pan, without stopping, until the eggs look slightly thickened and very small curds begin to form, about 30 seconds.
3Change from making circles to making long sweeps across the pan until you see larger, creamy curds, about 20 seconds.
4When the eggs are softly set and slightly runny in places, remove the pan from the heat and leave for a few seconds to finish cooking. Give a final stir and serve immediately. Serve with an extra sprinkle of salt, a grind of black pepper, and a few fresh chopped herbs (if desired).
Adam and Joanne's Tips
- Olive oil: It’s pretty standard (and delicious) to cook scrambled eggs in butter, but olive oil works nicely, too. If you want to give it a try, stick to lighter, fruitier olive oils.
- The nutrition facts provided below are estimates.
This recipe worked perfectly the first time!
Thank you so much
You are so welcome! 🙂
These are the best Scrabbled eggs ever!!!!!
Have used this recipe ever since I came across it and it has never failed me. So easy, so quick and yet soo delicious!
Yay! 🙂
My autistic daughter decided she wanted to try scrambled eggs so I knew I had one shot to get this right! I’m so glad that I chose this recipe as they were the best eggs I’ve cooked and my daughter loved them too! Phew, it’s massive to overcome her sensory issues, im not confident if I’d have done them in my usual way she’d have liked them! Thanks!
Hi Rachael, This is incredibly heart-warming. Thank you so much for sharing and we are very happy you and your daughter enjoyed the eggs.
Wow! wonderful
These scrambled eggs look perfectly fluffy and delicious! For a quick, balanced breakfast, I also love pairing them with healthy frozen waffles.
Yum! I’ve not been able to make such creamy eggs before. I added fontina and cheddar when I started making long sweeps and that seemed to work just fine. Mine took a lot longer than one minute, though. I think eggs on my stove would prefer a high-low setting. I’ll be making this a couple of times a week for sure!
Cheese is not needed and ruins the texture. Please try the simplest softest version and let me know what you think. Crystal salt….no pepper, maybe some chives or micro greens if your snobby
When is the best time to add sharp grated cheddar cheese?
Hi Kim, I’d add them towards the end (maybe a minute or so before they are finished cooking). The heat from the eggs and pan will melt the cheese.
Very Good
I have never eaten such creamy eggs, I love this and will be watching!
Incredible! The most delicious and easy recipe – so simple. Thank you!
Such an easy recipe! I typically only eat scrambled eggs at restaurants since I love the creamy texture, but I could never get my eggs to do the same. I thought you needed whipping cream and a fancy setup, but no! I need the eggs with be delicious just by the look after cooking – the taste was phenomenal, of course! I know I’ll get better as I try more – scrambled might actually become my go to over boiled going forward. Absolutely delicious!
Perfection! I’ve always known simplicity is key for scrambling, it’s the proper technique that I’ve never quite been able to master so I always opt for fried or omelettes. This has been a game changer, thank you!
That’s amazing, Lacey! Thank you for coming back and letting us know.
I just want to say that I’ve made these scrambled eggs 3 times since I first tried the recipe a week ago. Before that, I couldn’t remember the last time I had actually desired or cooked them – safe to say, I am a big fan! Thank you again for sharing this recipe! 🙏🏽
This is such fantastic news, JD. Thank you so much for coming back and letting us know how much you enjoy them.
Boy oh boy was this recipe spot on! Hands down the MOST delicious eggs I’ve ever had. Never knew just a few small adjustments could be such a game changer! Thank you so much for this recipe
You have made our day! 🙂
Perfect recipe, great with shredded cheese.
Wow! I’ve been cooking myself eggs for years. Who knew the mediocre taste was due to my approach. I think I can finally say I am satisfied with them after using this method. Quick and easy too. Thanks!
I don’t normally leave reviews, but this recipe DESERVES a gold medal. I can’t believe how easy and AMAZING the eggs turned out, simply by following this recipe exactly. My extremely picky 9 year old had a tiny hesitant taste, then proceeded to eat 3 huge bites, and asked me to make them again tomorrow morning for breakfast. Don’t hesitate to use this recipe for PERFECT scrambled eggs. Thank you for sharing the trick with us!!
As a Mom, I know the joy of seeing your kid truly enjoy something new, so this comment really makes my heart happy! I am so happy you found us, Sharon! Thank you for coming back!
I make my scrambled eggs like this. Perfect eggs. However, I never use salt. I don’t use salt for anything…
This is delicious!
I’ve always scrambled eggs on a higher heat and wondered why they came out rubbery. This is a superior method because the eggs are tender and creamy while still set. And since they’re soft, it makes folding in shredded cheese easier.
I am so happy you found us, Paulie! Low heat is definitely the answer for the best scrambled eggs. Thanks for taking the time to comment.
it was delishous the first time but on my second time i made this stupid mastake: i forgot to use small swirls then big i just used big , hopefully it would work better for a better cook
Recipe is OK, but I’d never use olive oil; EVOO has far too strong a flavour that doesn’t go too well with scrambled eggs. Cooking method is perfect, gently does it. Butter and cream for me. Smoked salmon shredded on top is good tool.
Absolutely the easiest and best scrambled eggs! Yum!
Thanks for sharing this recipe for making the perfect scrambled eggs. I have occasionally made scrambled eggs that end up being “perfect”, but never have been able to quite figure out what it was that I did that particular time to make them that way! Now, thanks to you I know, and can make perfect scrambled eggs consistently. 😀
I’ve been trying every combination possible, and never thought about the heat, thankyou, Ive made the best eggs ever!!!
Wonderful! So glad you found our recipe!
Very nice very gourmet
Worked perfectly the first time I made it!
This recipe really touched my heart, this was very very VERY amazingly made by you. It was soo creamy, it made my mouth feel like it’s been touched by Heaven, thank you for this very delicious recipe that was very tasty. Right as the cream touched my mouth, my life flashed a million times before my eyes picked up of how, creamy, tasty, scrumptous this recipe is.
Omgeee, i am speechless. Soft scrambled eggs with NO cream or water. I’m in! These were by far the best tasting, easiest, soft scrambled recipe that I have ever made. You, and, your culinary school deserve 6 stars! The simplicity, texture and flavors were out of this world. I am so delighted to have found Inspired Taste and my forever soft scrambled egg recipe. Thank you so very very much. You know I will be sharing this with all my peeps. Bravo (clap, clap,clap)!
As someone who cannot have salt but who has been instructed to use Potassium supplimentation in place of sodium what is the effect it has on the egg protein as you let it sit as per the normal egg prep instructions. I haven’t seen any info that was concrete to this type of recipe.
O…M…G! A game-changer. My scrambled eggs were pretty good but these hints/suggestions just lifted it to epic level! Thank you.
I have just made your scrambed eggs. I’m so pleased I have at last found a recipe, a perfect recipe. Thank you so much 🙂 … and so easy !
After trying Inspired Taste’s scrambled eggs recipe, I now always use it to make flawless eggs! Their scrambled eggs are fluffy and creamy because of the way they carefully whisk and fold the eggs with butter. I made a tasty and well-balanced breakfast by serving them with a side of Kodiak Cakes mix for extra protein. I appreciate you giving me this easy-to-do but powerful breakfast food idea!
After 40 years of making hit-and-miss scrambled eggs, mixing them with milk, cream, or even orange juice, I find your simple method best. Aerating them more than I used to (till eggs very runny) and with the salt in the mix rather than added in the pan, and leaving sit for a few minutes seems to be the secret. Thanks.
Thanks for such a simple and well explained recipe… I made this morning for my son and I, and it’s the best I’ve ever had!
I was previously cooking it way too high, and with bit enough butter… and they were always dry. Perfecto now!
Absolutely delicious! I was tired of bland scrambled eggs and found this technique online. Just tried it and it made a huge difference. Thank you!
Thank you, thank you, thank you! I’m 71 and my wife passed 2-1/2 years ago. I’ve been trying to experiment scrambling eggs since and have failed more often than not. These instructions worked perfectly. Best scrambled eggs I’ve ever had.
Hi Terry, thank you for such a thoughtful comment. We are very sorry about the loss of your wife. I am so happy to hear that you have finally found a recipe that makes scrambled eggs the way you enjoy them! All the best.