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How To Make Scrambled Eggs

The secret to making perfect scrambled eggs is all about patience... and the proper pan. Here's a quick step-by-step guide to the very best way to scramble eggs.


Scrambled Eggs Garnished with Chive Flowers

Scrambled eggs garnished with chive flowers. | Photo by Vanessa Greaves

1. Gather Ingredients

To make breakfast for two, grab 4 to 6 eggs, six tablespoons of milk, salt and pepper to taste. Chopped fresh parsley makes a fine finish, but it's completely optional.


eggs in a basket

Photo by Meredith

2. Break some Eggs

Crack eggs on a flat surface (helps ensure shells stay out of the mix) into a bowl that's deep enough for some serious whisking.

3. Add Liquid

Thin the egg mixture with milk, cream, lemon juice, even a little water works. This step makes gently cooked scrambled eggs tender, almost custard-y. Use approximately one teaspoon of liquid per egg. Whisk thoroughly. Using a fork to whisk is perfectly OK.



Photo by Meredith Publishing

4. Heat the Skillet

Warm a nonstick skillet over medium heat. When it's hot, melt a teaspoon of butter in the pan, or add a tablespoon of olive oil. Both add rich flavor to the eggs and help prevent sticking, but you can also use cooking spray.

5. Add the Eggs and Stir

When the butter starts to bubble or a drop of water added to the pan sizzles, slowly pour in the egg mixture. Immediately reduce the heat to medium-low and as soon as the eggs begin to set (a minute or two), gently stir with a rubber spatula.



Photo by Meredith Publishing

6. Add More Flavor

As soft curds begin to form, add minced herbs, shredded cheese, chopped scallions, sautéed mushrooms, chopped tomato, or anything else you like. Gently fold those ingredients into the eggs. Season with salt and pepper.

7. The Big Finish

Gently scrap the bottom of the pan, turning the eggs until they're just set. Serve immediately, ideally on plates that have been slightly warmed in the oven. Your perfect scrambled eggs are ready to be tucked into a breakfast burrito, placed onto toast or an English muffin, or on top of your favorite green salad for a French-inspired brunch dish.

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About Leslie Kelly

Always hungry to learn, never had my fill of oysters, Memphis dry rub ribs, wild salmon, chocolate chip cookies or a well-rolled lumpia. Washington state wine lover, bourbon fan. Totally obsessed with brunch!