How to make scrambled eggs that are soft, creamy, fluffy and delicious? With few very simple tips get great results in making something so seemingly simple as scrambled eggs!
Everyone has their own version of scrambled eggs recipe, and every recipe is right in it’s own way! Some like their eggs well under (creamy), some like it slightly under and some prefer to have well cooked eggs. Make your own way as you prefer.
I like my scrambled eggs creamy, custardy, soft and fluffy!
Few Things You Need To Know Before We Start –
Anybody can make scrambled eggs! But to make those soft, moist, fluffy eggs like the way you had in your favorite restaurant may seem like hard to nail. But it’s really not!
Some say add milk to make eggs moist and creamy. Let me tell you, even without milk you’ll still get moist soft eggs. Milk is completely optional. Feel free to add if you want to, or just leave it out. Remember per egg add ½ teaspoon milk.
Cooking on MEDIUM LOW heat is crucial. Cooking in non-stick pan is key. It helps eggs not stick.
DON’T OVERCOOK eggs. The heat in the skillet will continue to cook eggs, slight sheen on the eggs means it’s moist.
Ingredients Needed
Below picture shows ingredients needed for basic recipe :
Eggs – Use good quality eggs, preferably the freshest ones possible. A yolk rich eggs gives you vibrant colored scrambled eggs.
NOTE – some eggs have yellow egg yolk and some have orange yolk. Depending on the yolk of the egg, your scrambled eggs will turn bright yellow or orangish ting colored eggs.
Butter – THE FAT – you don’t need much. Just a little bit to grease the skillet to help move the eggs around. Butter also help flavor the scramble.
Salt & Pepper – Seasoning is important. I prefer to add salt before cooking eggs and sprinkle freshly ground pepper after cooking eggs. By all means go ahead and add both while whisking eggs.
How To Make Scrambled Eggs?
It’s all about cooking eggs on low heat, slowly and moving eggs with rubber spatula by sweeping around and folding.
Break eggs into a bowl. Add in salt (and pepper if you are adding).
Whisk well. Try it whisk for couple of minutes so eggs will turn fluffy.
Pro-Tip: if you like cheesy scrambled eggs, add your favorite cheese now. Grate it and whisk it with eggs. Cheddar cheese, mozzarella are best.
Into a non stick pan add butter. Melt butter and coat it all around the pan in medium low heat.
Add egg mixture. Wait for few seconds for the base of the eggs to settle.
Now using rubber or silicone spatula gently sweep the egg around and fold. This will move the cooked eggs from the base onto the top, allowing raw eggs at the top to spread down and prevent eggs from over cooking.
It’s crucial to move the eggs gently by moving around and folding it and pausing for 2 to 3 seconds between folds to allow eggs to cook.
As you scoop and gently fold the eggs it forms a pile of soft curd.
Continue to cook by constantly sweeping around and folding eggs until eggs hold together and forms a loose custard-like mound that are barely set and still can spread. Eggs will be slightly underdone.
Doesn’t take more than 60 seconds (when you cook 3-4 eggs at a time). I timed it!
Remove skillet from heat, as residue heat of the pan will continue to cook the eggs.
Transfer to a plate or serving dish immediately.
Pro-Tip: DO NOT let eggs sit in the skillet even for few seconds. Remove from heat and quickly transfer to serving dish.
Serve egg scramble with toasted bread, with croissant, bagel, baguette, or any bread. With crispy bacon on the side, pure bliss!
Tips For Fluffy Scrambled Eggs
- Use best quality eggs.
- Use non stick skillet to make cloud like fluffy and soft eggs.
- Butter in small amounts is crucial to help not just grease the pan so eggs don’t stick, but also helps flavor it.
- Milk is optional. I promise you WILL get soft, moist eggs without adding any milk. Cream can be used too for richer taste.
- Silicone or rubber spatula is IDEAL. It’s flexibility helps sweep the eggs clean from the sides of the skillet creating a beautiful soft curd.
- Constantly scoop and fold the eggs. Eggs will come together and form soft curds. The bigger the curd, the less creamy eggs is. Smaller curd, perfect moist fluffy eggs.
- Do not over stir eggs rapidly in one constant direction. You want to sweep and fold the eggs. Over stirring will break down the curd and overcook eggs turning it dry.
- Do NOT OVER COOK eggs. Remove skillet from heat as soon as you see no more raw eggs spread around the pan.
- It’s done when eggs hold together and forms a loose custard-like mound that are barely set and still can spread.
Can You Freeze Scrambled Eggs?
Yes you can freeze scrambled eggs. If planning to store it, cook until they’re runny, slightly under, so when you reheat it does not loose it’s texture.
To freeze egg scramble, let it cool completely. Never save eggs that have been sitting on counter for more than 2 hours.
Transfer individual portioned eggs into freezer zip lock bags or container and freeze it. It keeps for 4-6 months frozen.
Reheating Scrambled Eggs
Thaw/defrost frozen scramble in refrigerator overnight. To speed up the thawing process immerse frozen bags of scrambled eggs in water. DO NOT thaw frozen eggs at room temperature. This will result in cross contamination.
To reheat, heat skillet add 1/2 teaspoon butter. Heat scrambled eggs in the pan on stove top. You can reheat in microwave too, but remember when reheated in microwave it looses it’s creaminess and tends to turn dry.
MORE EGG RECIPES:
Perfect Instant Pot Hard Boiled Eggs
Spinach And Egg Breakfast Pizza
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How To Make Creamy Fluffy Scrambled Eggs
Ingredients
- 4 eggs
- 1 teaspoon butter
- Salt and pepper – to taste
Instructions
- Break eggs into a bowl. Add in salt (and pepper if you are adding).
- Whisk well. Try it whisk for couple of minutes so eggs will turn fluffy.Pro-Tip: if you like cheesy scrambled eggs, add your favorite cheese now. Grate it and whisk it with eggs. Cheddar cheese, mozzarella are best.
- Into a non stick pan add butter. Melt butter and coat it all around the pan in medium low heat.
- Add egg mixture. Wait for few seconds for the base of the eggs to settle.
- Now using rubber or silicone spatula gently sweep the egg around and fold. This will move the cooked eggs from the base onto the top, allowing raw eggs at the top to spread down and preventi eggs from over cooking.
- It’s crucial to move the eggs gently by moving around and folding it and pausing for 2 to 3 seconds between folds to allow eggs to cook.
- As you scoop and gently fold the eggs it forms a pile of soft curd.
- Continue to cook by constantly sweeping around and folding eggs until eggs hold together and forms a loose custard-like mound that are barely set and still can spread. Eggs will be slightly underdone.
- Doesn’t take more than 60 seconds (when you cook 3-4 eggs at a time). I timed it!
- Remove skillet from heat, as residue heat of the pan will continue to cook the eggs.
- Transfer to a plate or serving dish immediately.Pro-Tip: DO NOT let eggs sit in the skillet even for few seconds. Remove from heat and quickly transfer to serving dish.
- Serve egg scramble with toasted bread, with croissant, bagel, baguette, or any bread. With crispy bacon on the side, pure bliss!
Video
Notes
- Use best quality eggs.
- Use non stick skillet to make cloud like fluffy and soft eggs.
- Butter in small amounts is crucial to help not just grease the pan so eggs don’t stick, but also helps flavor it.
- Milk is optional. I promise you WILL get soft, moist eggs without adding any milk. Cream can be used too for richer taste.
- Silicone or rubber spatula is IDEAL. It’s flexibility helps sweep the eggs clean from the sides of the skillet creating a beautiful soft curd.
- Constantly scoop and fold the eggs. Eggs will come together and form soft curds. The bigger the curd, the less creamy eggs is. Smaller curd, perfect moist fluffy eggs.
- Do not stir eggs rapidly in one constant direction. You want to sweep and fold the eggs. Over stirring will break down the curd and overcook eggs turning it dry.
- Do NOT OVER COOK eggs. Remove skillet from heat as soon as you see no more raw eggs spread around the pan.
- It’s done when eggs hold together and forms a loose custard-like mound that are barely set and still can spread.
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