For years, I hated scrambled eggs: a rubbery, dry texture and eggy taste. Then, I discovered the secret for how to make scrambled eggs that are fluffy (and without milk). The secret is all about the right technique. A technique that’s simple and works every time.
Now, we enjoy this breakfast a few times a week (along with sunnyside up eggs and eggs in a basket) and look forward to soft and fluffy eggs served with oven-baked bacon, fruit, toast, or added to a freezer breakfast burrito.
How to Make the Best Scrambled Eggs
We’ve all had bad scrambled eggs: rubbery, dry, with an eggy taste. So what’s the secret to making eggs that taste incredible with a perfectly moist, fluffy texture? The answer isn’t in the ingredients; rather, the technique! The right technique will not only make eggs fluffy, but will also eliminate the eggy taste so many people hate about scrambled eggs. Here’s the secret: whisk eggs until air bubbles form, cook the eggs in a generous amount of butter, and use low heat! If you apply these “secrets” you’ll make the best eggs every time!
Step 1: Whisking = Fluffy Eggs
This is the first trick to making the best scrambled eggs: whisk, whisk, whisk! Crack 2 eggs per person into a bowl. Add a pinch of salt to the egg mixture. Use a fork to vigorously whisk the eggs for about 40 seconds. Air bubbles should form as you whisk the eggs.
Step 2: Cook Eggs in Butter or Ghee
The second secret to making fluffy scrambled eggs every time is to use a generous amount of butter or ghee. I recommend 2-3 tablespoons of butter for 4 eggs. Melt the butter over medium heat, swirling the butter around the pan so the base of the skillet is evenly coated. Ghee is an alternative to butter if you have a sensitivity to dairy (ghee is lactose-free).
Step 3: Cook Eggs Over Medium-Low Heat
Low heat is the key to making soft, moist, and fluffy eggs that don’t have an eggy taste. The eggs should cook slowly, retaining all their moisture during the cooking process and soaking up all the delicious (and healthy) butter. With the heat on medium-low, and the butter melted, pour the whisked eggs into the skillet.
Step 4: Allow Eggs to Set
Let the eggs rest in the skillet, undisturbed, for about 15-30 seconds. Since the heat is low, the eggs will be just fine sitting there, untouched. Once the sides begin to set, it’s time to get the liquid eggs moving!
Step 5: Keep The Eggs Moving
Now, act quickly! Using a silicone or rubber spatula, gently scrape and push the eggs from the edge of the pan toward the center of the skillet, folding the eggs as you scrape the egg mixture up and over itself. The goal is to keep the eggs from resting too long in the skillet, which will cause them to dry out quickly. Movement is key!
Step 6: Remove Eggs from Heat Before They Fully Cook
Once the eggs are slightly set (resemble soft curds) and still have a glossy and shiny appearance (some liquid present on the eggs), turn off the heat and remove the skillet from the heat source. The eggs will continue to cook since they’re hot, so you want to remove them before they look dry and fully set and cooked. The entire cooking process should only take about 3 minutes.
How to Make Scrambled Eggs with Cheese
Choose a cheese that melts easily and adds a great flavor (like cheddar, provolone, monterey jack, gouda). Purchase a block of cheese and shred it before making the eggs (pre-shredded cheese doesn’t melt as well due to anti-caking ingredients). Add 1/4 cup of shredded cheese just after allowing the eggs to set for the initial 15-30 seconds and before folding and stirring. You can also add other mix-ins, other than cheese, like sautéed vegetables (chopped peppers, onions, or mushrooms) before stirring the eggs.
Skip the Milk
A lot of people add whole milk (or almond milk or heavy cream) for moisture, but the truth is, you don’t need milk to make scrambled eggs. The trick to making scrambled eggs without milk is to cook eggs in a healthy fat (butter or ghee) over low heat! The result will be perfectly moist and fluffy eggs every time.
What Kind of Pan Is Best?
Many people think that you can only make eggs using a nonstick skillet. This isn’t true! I don’t use nonstick skillets or pans in my kitchen due to the carcinogenic concerns with the coating. Instead, I prefer to use either stainless steel, cast iron, or cast iron enamel skillets and pans. And yes, you can use a cast iron pan and stainless steel skillet to make scrambled eggs or sunnyside up eggs.
The trick to cooking eggs without a nonstick skillet is to cook eggs in a generous amount of healthy fat: oil, butter, or ghee.
What’s the best kind of pan for scrambled eggs? Any small to medium skillet in your kitchen!
How Many Eggs Should You Make Per Person?
Eggs are one of the best real-food sources of protein and healthy fats. One egg contains about 6 grams of protein. Protein and fat are what keep you fueled up and satisfied, and what helps you build and maintain muscle, which burns fat, so eggs are a fantastic breakfast (or lunch or dinner) food. Since one egg contains 6 grams of protein, I recommend making at least 2 eggs per adult. Plus, when making scrambled eggs, it’s easier to achieve fluffy eggs when working with 2 or more eggs.
What to Serve with Scrambled Eggs
Eggs are on constant rotation in our home. They’re also a kid-favorite breakfast and a great way to start the day with protein and healthy fat before school (check out 27 easy and healthy kids breakfast ideas for more).
You can enjoy eggs on their own or serve them in variety of ways to keep breakfast fresh and exciting. Check out “What to Eat with Scrambled Eggs? 19 Delicious Ideas” for recipes and more!
- Chocolate Protein Yogurt: Super high in protein, this yogurt tastes like chocolate pudding.
- Toast: Toast and eggs are a classic. I love sourdough toast.
- Avocado Toast: Top a slice of toast with mashed avocado and a squeeze of lemon juice and salt. Then add scrambled eggs on top for an open-faced avocado toast sandwich (similar to this).
- Breakfast Sandwich: Toast two slices of bread and cook bacon. Add scrambled eggs and bacon to a slice of bread (and avocado slices, soft goat cheese, tomato, and/or arugula), top with the second bread slice.
- Breakfast Burritos or Tacos: Add scrambled eggs to a tortilla (make your own corn tortillas or einkorn tortillas), top with salsa, cheese, and cilantro for a breakfast taco. Or, roast up potatoes and bacon for a breakfast burrito.
- Fruit: Serve scrambled eggs alongside your favorite berries or seasonal fruit.
- Yogurt Bowl: Serve alongside a nutrient-dense yogurt bowl.
- Bacon or Sausage Patties: Serve with oven-baked bacon or cooked sausage patties.
- Potatoes: Roast potatoes or make a sausage and potato hash.
- Pancakes or Waffles: Serve alongside sheet pan pancakes, pancake muffins, or almond-oat pancakes. Or, serve with almond flour waffles or einkorn waffles.
- Sautéed Spinach: Saute spinach for a veggie side.
- Roasted Tomatoes: We visited France a few years ago and our hotel served scrambled eggs and roasted tomatoes each morning (among other things). Give it a try during the summer when fresh tomatoes are in season.
- Banana Bread: A classic you can make in advance to serve with breakfast. My favorite recipes: almond flour banana bread, sourdough muffins, and einkorn banana muffins.
- Overnight Oats: An easy breakfast packed with protein, fiber, and complex carbs. Make a few jars of oats on the weekend and enjoy cold on the side. I love chocolate peanut butter overnight oats and high protein overnight oats.
How to Make Scrambled Eggs Recipe (Fluffy & Without Milk)
- 4 eggs
- 2 Tablespoons butter salted or unsalted, or ghee *
- Place the skillet on the stove-top, over medium heat.
- Add the butter and allow the butter to fully melt and coat the bottom of the skillet. Swirling the butter in the pan as needed. Don't let the butter burn.
- While the butter melts, crack 4 eggs in a medium-size bowl. Add a pinch or two of salt. Use a fork to vigorously whisk the eggs for about 40 seconds. Air bubbles should form as you whisk the eggs. Whisk, whisk, whisk.
- Once the butter has fully melted and begins to sizzle, reduce the heat to medium-low and add the whisked eggs. Allow the eggs to rest for about 15-30 seconds. You'll notice the edges begin to set.
- Now, act quickly and use a silicone spatula to gently scrape and push the eggs from the edges of the pan toward the center of the skillet, folding the eggs as you scrape the egg mixture up and over itself. Movement is key!
- Once the eggs are slightly set (resemble fluffy and soft curds) and still have a glossy and shiny appearance, turn off the heat and remove the skillet from the heat source. The eggs will continue to cook since they're hot, so you want to remove them before they look dry and fully cooked. The entire cooking process should only take about 3 minutes (depending on your heat).
- Sprinkle the eggs with additional salt and pepper. Serve immeadiately. See recommendations above in the article for how to serve eggs.
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