Home » Recipes » Breaky & Brunch » RECIPE FOR SCRAMBLED EGGS

Once you make this Recipe for Scrambled Eggs, you’ll never want to make them any other way again! They’re ready in just 5 minutes and are seriously restaurant quality! You’re going to love them!

You’re going to love waking up to these extra fluffy Scrambled Eggs! They’re so easy to make (anyone can do it!), taste incredible and will be on the table before your morning cup of coffee! They’re too perfect to eat as is, even better thrown in between some bread to make a killer breakfast sandwich and go great with all your breakfast favourites. This is seriously the best Recipe for Scrambled Eggs and the only one you’re ever going to need!

plate of scrambled eggs with salt and pepper and a fork next to a plate of bacon and a carton of eggs

I know, I know. Scrambled eggs might seem pretty basic and may not be the most elaborate of recipes. And you may be sitting over there wondering why on Earth someone might need a recipe for Scrambled Eggs. After all, there’s not much to it. But, this recipe for Scrambled Eggs just hits different. They’re the fluffiest and dreamiest scrambled eggs you’re ever going to make. And they’re ready in under 5 minutes.

A couple years ago (almost to the day!), when we first made the move from the big Toronto to Vancouver Island, one of the first things we noticed was the EGGS! And how many Farm Fresh, actually Free Range, eggs were available to us. And not by going to the grocery store, either. As a matter of fact, I vowed to never buy grocery store eggs again, so long as I live next to farm fresh ones. It almost feels like a crime being so lucky to be this close to PERFECT eggs with the most beautiful yellow yolks I ever did see and then settling (and often paying the same price for!) grocery store eggs that don’t even compare in freshness, taste or quality.

Unfortunately, my home in Toronto was nowhere near a farm stand that relies solely on an honour system. You come. You take. And then, you leave your money in a box and go on with your bad self and your farm fresh eggs. But hey, no one says you need to have access to the real deal eggs in order to make the best Scrambled Eggs EVVVVER. It’s alllllll about the method. And your patience. And has a little to do with getting over the way you’re used to make scrambled eggs. Or the way you’ve always watched your mother make them. Trust me. Once you learn this tried and true method, there’s no going back.

bowl of whole eggs, egg shells, chopped parsley in a ramekin, peppermill

WHY YOU’RE GOING TO LOVE THIS RECIPE FOR SCRAMBLED EGGS

scrambled eggs on toast garnished with fresh parsley, fresh parsley in the background with a smoothie, a bowl of whole eggs, a peppermill and egg shells

The fluffiness alone is a reason you’re going to fall in love with these eggs. They’re just perfect!
They cook in absolutely no time at all. Hip Hip Hooray for fresh and healthy breakfasts, even on busy days!
They can be customized and/or topped however you like. Looking for more than just the standard old salt and pepper? Try adding cheese, fresh herbs or different spice combinations to change things up a bit. Smoked paprika, a drizzle of sriracha, a spoonful of pico de gallo or guacamole are just a few thoughts to get your imagination going 😉
They’re great on their own, as part of a sandwich or as an addition to bowls or fried rice.
This foolproof method of making scrambled eggs comes out perfectly delicious every single time and you’ll feel completely badass serving these eggs up to anyone!

HOW TO MAKE THE FLUFFIEST SCRAMBLED EGGS (KEY TIPS)

scrambled eggs on toast garnished with fresh chopped parsley

Use a good nonstick skillet and grease it up really well before adding the eggs. There’s nothing worse than eggs stuck to a pan, am I right?! The scrambled eggs should just be able to slide riiiight off the skillet and onto your plate. No fuss. And definitely no sticky mess to scrape off the pan afterward.
Use a skillet that has a lid because part of cooking the best scrambled eggs is letting them steam under a lid with the heat off (to allow for the top parts to cook). The lid doesn’t have to be tight fitting. It just has to go over the egg part (as shown in the video). So, even if your skillet doesn’t come with a lid, just use one big enough to cover the eggs.
Whisk the eggs in a small bowl immediately before cooking. Sure, you can crack them in a bowl and whisk them up beforehand. But make sure to give it another nice whisk or stir before going in the skillet. Get them all riled up and niiiice and bubbly. Then immediately, while the bubbles are still forming and the eggs are still tryna swirl around the bowl, pour them in the hot pan.
Adding a splash of cream is optional but highly recommended! A little splash goes a long way. It’ll give us a little more leeway when cooking these eggs, help keep them softer as they cook and result in fluffier eggs overall.
Make sure the skillet is super hot before adding the eggs. It’s a fast process and we want the eggs to start taking shape as soon as they hit the pan. PRO TIP: Flick a drop of water onto the skillet. If it sizzles, the pan is hot enough to add the eggs.
Don’t forget to turn the skillet down to low heat as soon as you add the eggs. Yes, we want a sizzling hot skillet so our eggs can start cooking as soon as they hit the pan. But keeping the pan on high (aka too hot) will burn the eggs. Ultimately, you want them slowly cooking on low heat.
Be gentle as you push the eggs into the center from the outer edges. It’s not a race and the eggs are still delicate. They’ll be watery but firm enough for you to control and move around with a rubber spatula.
Add salt and pepper directly to the eggs while they’re still in the hot pan. This will lock in the flavour and continue to “bake” it into the eggs.
Once you put the lid on the eggs, don’t touch. I know it’s tempting to peak in and see how the eggs are doing. But, alas, resist the temptation. The last thing you want to do is let all the steam out since that’s how the tops of the eggs cook. If you lift the lid after a couple minutes and the eggs still look runny, quickly put it back on for an additional minute or two. To avoid undercooked eggs, patience is key. PRO TIP: Use a glass lid so you can see what’s going on in the skillet without having to remove the lid. Like magic!

FREQUENTLY ASKED QUESTIONS

HOW DO YOU MAKE SCRAMBLED EGGS WITHOUT STICKING?

The key to making scrambled eggs that slide right out of the pan like these ones is to use a proper nonstick skillet or a well seasoned cast iron pan. The other key, even if you’re using one of these things, is to add either oil or butter to grease the entire bottom of the pan before adding the eggs.

HOW SHOULD I STORE LEFTOVER SCRAMBLED EGGS?

This recipe for scrambled eggs is best enjoyed fresh. It’s super simple and quick to make that I really wouldn’t recommend making them in advance, either. However, if you happen to have some leftovers, store them in an airtight container in the fridge and consume within 2 days. Simply reheat in the microwave or on a stove top in a well greased nonstick skillet when ready to eat.

HOW DO YOU MAKE EGGS LESS BORING?

There are so many ways you can make eggs less boring! Serve them up with all your favourite breakfast foods! Bacon, sausage patties, pancakes, muffins… heck, just having them alongside a cup of delicious Boozy coffee is definitely not boring! Additionally, you can add your favourite spices or herbs – either on top after they’re done or directly to the mixture. Chopped parsley, chives, chili oil or flakes, parmesan cheese, shredded cheeses and avocado are a few good options!

hand holding up scrambled eggs on toast garnished with parsley, whole eggs, egg shells, chopped parsley, bacon, a fork, a drink in the background

HOW TO SCRAMBLE EGGS STEP BY STEP

Yield: 1 Serving

Prep Time: 1 minute

Cook Time: 4 minutes

Total Time: 5 minutes

The best recipe for the fluffiest scrambled eggs. Seriously.

Ingredients

2 Eggs
Splash of Cream (optional)
Oil or Butter (for greasing the skillet)
Salt and Pepper, to taste

Instructions

Heat a nonstick skillet or well seasoned cast iron pan over high heat. Add some oil or butter (enough to lightly coat the bottom of the pan).
In a small bowl, add the eggs and a splash of cream, if using (emphasis on SPLASH - it goes a long way!)
Using a fork or whisk, beat until LOTS of bubbles form.
Pour the eggs into the hot skillet and immediately reduce the heat to low. Using a rubber spatula, slowly and gently push the outer edges of the eggs (which will be loosely firming up) into the center. Uncooked eggs will rush to its place which will have enough time to firm up by your second go around. Go all the way around until all the outer edges are folded into the center and the 'pile' of eggs is about half the size of when you first started (normally going around two whole times does the trick).
Cover with the lid. Turn off the heat (but leave the pan on the burner) and allow to cook for 2-3 minutes until the top parts are firm and not runny.
Season with salt and pepper.
Have them plain, enjoy on toast, with all your favourite breakfast foods, in a sandwich and/or topped with all your favourite things! Enjoy!

Nutrition Information:

Yield: 1 Serving Size: 1
Amount Per Serving: Calories: 420Total Fat: 40gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 23gCholesterol: 419mgSodium: 533mgCarbohydrates: 1gFiber: 0gSugar: 1gProtein: 13g

Nutrition is only an estimate and calculated using Nutritionix.