The secret to making scrambled eggs is all about patience...and the proper pan. Here's a quick step-by-step guide to show you how to cook scrambled eggs.
How to Make Scrambled Eggs
1. Gather ingredients
To make scrambled eggs for two, you'll need 4 to 6 eggs, 4 to 6 tablespoons of milk (figure 1 tablespoon of milk for every egg), and salt and pepper to taste. Chopped fresh parsley and other herbs add flavor and visual appeal, but they're completely optional.
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 (optional)
If you wish, you can thin the scrambled egg mix with milk, cream, lemon juice, or even a little water. This optional step makes gently cooked scrambled eggs tender, almost custard-y. Add 1 tablespoon of liquid per egg. Whisk thoroughly. Using a fork to whisk is perfectly fine; just be sure to whisk the eggs until all of the yolks and whites are thoroughly mixed together.
4. Heat the skillet
To make scrambled eggs on the stove, melt a teaspoon of butter or olive oil—or a combination of both—in a nonstick skillet over medium heat. 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" or form a slightly solid base (a minute or two), gently stir with a rubber spatula.
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 almost all of the egg mixture has cooked through but there are still a few wet areas. Remove the pan from the heat and continue to stir until the eggs finish cooking using only the residual heat from the pan. This helps prevent the eggs from overcooking. Serve immediately, ideally on plates that have been 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.
How to Make Scrambled Eggs: FAQ
What's the best pan for scrambled eggs?
Cooking scrambled eggs is easiest in a nonstick skillet (and it cleans up quickly, too). Here's how to care for nonstick pans so you get many years of use.
How much milk do you put in scrambled eggs?
Adding milk or plain water to scrambled eggs is an optional step that affects the texture of your finished dish. For creamy scrambled eggs, you'll add about 1 tablespoon of milk for every egg. For fluffy scrambled eggs, you'll add about 1 tablespoon of water for every egg.
How long does it take to make scrambled eggs?
The time it takes to make scrambled eggs depends on how many eggs you are scrambling at one time. If you're going to make scrambled eggs for one, you might be using only 1 to 3 eggs, it might take you 3 to 5 minutes from the time you pour the egg mixture into the pan. If you're scrambling more eggs, it will take longer. Resist the temptation to turn up the heat to speed up the cooking. If your heat is too high, your eggs could turn out rubbery instead of tender.
How do you make scrambled eggs in a microwave?
The most common way to make scrambled eggs in a microwave is by placing one or two whisked eggs in a microwave-safe cup or bowl (wipe with oil to keep the mixture from sticking). Microwave on medium-high until cooked through, stirring every 15 seconds. Or follow the users' manual that comes with your microwave. Try this recipe for Scrambled Eggs in a Mug, or get a little fancy with Margherita Mug Eggs.