How to Make Scrambled Eggs at Home

When you’re in search of a light and creamy breakfast, scrambled eggs are the perfect solution. But to get those perfectly fluffy scrambled eggs at home, we asked some expert chefs for their top tips.

To achieve fluffy scrambled eggs, cook them low and slow. Doing this helps prevent the eggs from becoming dry or crumbly and allows them to form large, soft curds.


Eggs are an incredibly nutrient-rich food, boasting protein, iron, vitamins and minerals. Furthermore, their high choline content may help reduce the risk of birth defects.

However, the style of cooking can have an impact on the nutritional content of eggs. High heat may oxidize cholesterol, so it’s critical to choose the proper method when making scrambled eggs.

Scrambled eggs are best prepared in a nonstick pan over low heat. Add a pat of butter and swirl the pan until it melts, foams, and starts to shimmer. Next pour whisked eggs into the pan and begin pushing them across its bottom with a spatula until your eggs form light ribbons.


Scrambled eggs are a beloved breakfast choice for many due to their convenience, affordability, nutrition value, and versatility. What’s not to love? They make for an effortless morning ritual!

Making the ideal scrambled eggs takes patience and the right pan. Additionally, avoid stirring or overcooking them as this will lead to dry, rubbery eggs.

For optimal results, use a nonstick skillet that can be heated over medium heat. Butter is ideal as it adds flavor and prevents sticking, but any oil with a moderate smoke point will do just as well.

Chef John Trujillo recommends using a flexible silicone spatula for stirring eggs without getting any curds stuck in the pan.

Once the eggs are cooked, stir in shredded cheese and minced herbs before taking them off the heat. Doing this allows residual heat to continue cooking the eggs a bit longer, creating tender and custardy eggs.


Scrambled eggs make an excellent base for many breakfast dishes. Add chopped ham, bacon, grated cheese and cooked vegetables to scrambled eggs for additional flavor, protein and fiber.

For perfect, soft and fluffy scrambled eggs, whisk them vigorously before cooking in a pan. Unlike scrambled with egg whites, whisking the yolks incorporates air into the mix for fluffiness curds.

Once you pour the beaten egg into your pan, reduce the heat to medium low. Doing this helps avoid your eggs getting too brown on the bottom which could result in dry, rubbery eggs.

Once your eggs have a glossy sheen and are firm to the touch, remove them from the pan. If they’re still slightly runny, let them sit for another minute or two before plating them on your plate.


Scrambled eggs are a brunch must-have, as they’re simple to prepare and the ideal breakfast choice for when you’re on the go.

To achieve restaurant-worthy scrambled eggs, it takes patience and some simple techniques. From whisking to scraping, these steps make all the difference between a softly set scramble and one that’s runny or overcooked.

Begin by whisking together raw eggs until they are thoroughly blended and there are no streaks of yolk or white. Finally, season with salt and pepper.

Keep the heat low and stir frequently to allow the eggs to cook slowly, creating large, creamy curds.

Once the eggs are mostly cooked but still look somewhat wet, gently fold them back in on themselves several times. Doing this helps ensure an even cooking and prevents thin edges from forming.