How to Make Scrambled Eggs
by Chungah
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The only way to make your scrambled eggs! Moist, fluffy, and evenly cooked every single time! Never dry, never rubbery. A fool-proof recipe!
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why you’ll love this scrambled eggs recipe
- Perfect eggs every single time. This fool-proof recipe gives you the creamiest, fluffiest custard-like eggs, so perfectly seasoned, and you’ll never have to settle for dry, rubbery eggs ever again.
- Suitable for breakfast, lunch, and dinner. Serve with crispy bacon, toast, hash browns, vegetables, or even savory meats for a complete meal any time of day. One of my childhood favorites was throwing some scrambled eggs onto white rice with a little bit of soy sauce and sesame oil!
- Flexible and versatile. Scrambled eggs can easily be adapted to what you have on hand by adding your favorite cheese, herbs, or vegetables.
Key ingredients for scrambled eggs
Eggs
Opt for fresh, high-quality farm-fresh eggs for superior flavor and deeper-colored yolks.
Heavy cream
Adding in heavy cream to the eggs prior to cooking will ensure that favorited rich, fluffy consistency.
Salt and pepper
Always salt the eggs before cooking for even distribution, and to help tenderize the eggs. Use approximately 1/8 – 1/4 tsp salt for every 2 – 4 eggs, or more, to taste.
Butter
Unsalted butter allows for more control and consistency, allowing you to add as much salt (or as little) in your eggs.
Chives
Add your finishing touches for a mild onion flavor (that pairs beautifully with the eggs) and a pop of green!
Tips and tricks for perfect scrambled eggs
- Stir continuously. This technique ensures even heat distribution, creating small, creamy delicate curds, and allowing the eggs to set gently (versus dry, rubbery, browned eggs).
- Use a silicone spatula. Silicone spatulas are ideal for scrambled eggs as they are heat-resistant and very gentle on nonstick pans with complete flexibility (thin edge) to gently fold the eggs, creating soft, smooth curds without breaking them apart.
- Mix it up. Elevate your eggs with some easy add-ons such as protein (bacon, sausage, ham, chorizo or smoked salmon), vegetables (mushrooms, spinach or onions), cheese (cheddar, Parmesan, gruyere, mozzarella or goat cheese), or fresh herbs (chives, dill, parsley, cilantro or basil).
- Remove from heat early. Take the pan off the heat while the eggs are still glossy and mostly set (but not completely dry) as the eggs will continue cooking on the plate.
What is the best pan for scrambled eggs?
Nonstick skillet
When it comes to scrambled eggs, a nonstick pan is ideal to ensure that the eggs do not stick to the pan (using minimal fat), preventing the eggs from burning and yielding soft, fluffy eggs every single time. A nonstick pan also allows for easy clean up.
Cast iron skillet
A well-seasoned cast iron skillet can also be used but this type of pan is better suited for crispy, fried eggs instead.
what to serve with scrambled eggs
Tools For This Recipe
Nonstick skillet
How to Make Scrambled Eggs: Frequently Asked Questions
The main culprit could be that the eggs were cooked over high heat and/or overcooked. Remove the pan from the heat when they are glossy and slightly wet as the eggs will continue to cook on the plate.
It is ideal to salt the eggs before cooking to keep the eggs moist and tender.
Heavy cream (or heavy whipping cream) has one of the highest fat contents with about 36-40% fat. Half and half or whole milk are suitable substitutes, but will yield a lighter result.
This is really based on personal preference. Heavy cream will yield richer eggs, whereas water will create steam, resulting in lighter, fluffy, tender eggs.
Leftover eggs can be stored in an airtight container in the fridge for 3-4 days, repurposing leftovers for breakfast burritos or sandwiches. Note that the eggs will cook further when reheated.
How to Make Scrambled Eggs
Ingredients
- 8 large eggs
- ¼ cup heavy cream
- Kosher salt and freshly ground black pepper, to taste
- 1 ½ tablespoons unsalted butter
- 1 tablespoons chopped fresh chives
Instructions
- Whisk together eggs, heavy cream, 3/4 teaspoon salt and 1/4 teaspoon pepper.
- Melt butter in a large nonstick skillet over medium low heat. Add eggs, and cook, stirring frequently, until they just begin to set. Continue cooking until thickened and no visible liquid egg remains, about 3-5 minutes.
- Serve immediately, garnished with chives, if desired.
Equipment
Did you make this recipe?
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I’m a math professor so I took some time to do some complex math and came up with the following calculations to feed one toddler and one adult : 4 eggs, 1/8 cup heavy cream, pinch of salt, pinch of pepper, desired toppings (we melted some colby jack cheese and topped w/ chopped bacon.) Very nice texture on the the eggs. We both enjoyed, thanks!
A little more math help. 4 tbls to a 1/4 cup. So half (1/8 cup) would be 2 tbls of cream,milk, etc. Easier to use tablespoons than try to figure out 1/8 cup of anything. There are great comparison tables to be found on the net. We printed one out to put on the inside of our cabinet door. This made splitting recipes so much easier. ENJOY. M
I’m not saying this isn’t a bad reciepe but it calls for 8 eggs. Thas a lotta eggs. I was looking for a reciepe for one person but ok i guess. Don’t take my advice seriously to any of you looking for advice and tips. I kinda just wanted to write a review.
tried and I have to say, I was impressed. The taste was very rich and creamy but the biggest difference was that there was no separation of milk and egg on the plate.
Thank you for this recipe – I shall make this again this evening
Fairly good recipe but instead of cream, whisk in mayonnaise. After all, Mayo is whipped eggs and oil.
Simply and easy to follow
I will be making these soon! I have plenty of eggs, but alas no cream. I will wait for the next grocery trip. Our eggs have been very bland and boring. Keep up the good recipes! Stay safe and home. Peace.
I’m looking forward to making these as eggs are a bit tricky for me sometimes. I can’t wait to find eggs at the store. At this time I can only find Cadbury eggs!
Couldn’t find heavy cream at my store so I made do with full fat half and half and they turned out great! My picky toddler cleaned her plate.
This was a delicious and fresh was to brighten up our breakfast during this self-isolation! I always LOVE your recipes, thanks!
Have done eggs this way for a very long time and they look just great
Perfect
These eggs were incredibly delicious and just as advertised— not rubbery or dry as i’ve always made them! All your recipes are so very appreciated, Chungah….. for people like me who have very limited culinary skills, your recipes are always very easy to prepare and the food is….so far….. always delicious!
Thank you!
Great eggs. During these times making omelets or frittatas for dinner is great. Also a great way to use up leftovers. You must have a few versions of Egg Fo Yong to share with us.
This is a game hanger for folks. My grandmother always made eggs like this. Thank you for all the badass recipes that you share with us!
It’s crazy out there, right? In the midst of it, last week our main freezer/fridge breathed it’s last breath. Fortunately not much was lost. We were able to stock up on most of our usual food, (ground turkey and veggies) and bought liquid egg whites to freeze. It was all they had. Any idea of what fat to add to make them feel/taste like an whole egg?
You can’t find bread, and I can’t find eggs. Crazy! I do believe in cooking them with plenty of butter and cream until they just set….can’t stand overcooked scrambled eggs.