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How to make perfect, fluffy scrambled eggs

Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4
Author Melissa


  • 8 eggs
  • 1/2 cup milk
  • 2 Tablespoons butter
  • salt and pepper to taste


  • Crack eggs into a bowl, make sure it's big enough so you don't spill with vigorous whisking. Beat until they turn pale yellow.
  • Thin your egg mixture with the milk and now whisk like crazy. Use those muscles and get a good work out. If you're not up for that you can use a hand mixer or stand mixer with the whisk attachment to do the job. Either way, you are trying to incorporate as much air into those eggs as possible.
  • Heat nonstick skillet over medium-low heat (remember NO high heat). Add the butter and let it melt.
  • When the butter in the pan starts to bubble or is hot enough to make a drop of water hiss, pour in the eggs mixture. Don't stir! Let the eggs cook for up to a minute or until the bottom starts to set. Sprinkle the egg mixture with salt and pepper to taste (about ¼ tsp. salt to start).
  • This is the time to add minced herbs, shredded cheese, sautéed mushrooms, chopped tomato, or anything else you like.
  • With a wooden spoon, start to scrape the eggs from the edge of the pan to the center, forming large soft curds. Repeat until there is no liquid left.
  • Turn off the heat and continue gently stirring and turning the egg until all the uncooked parts become a little more firm.
  • Transfer to a plate when the eggs are set but still moist and soft. Eggs are delicate, so they'll continue to cook for a few moments after they're on the plate.