How to Make Scrambled Eggs (Because There Are a Million Ways to Do It)
For such a fundamentally simple dish, scrambled eggs have a way of being surprisingly nuanced. Do you like them soft and creamy or dry and fluffy? Butter or olive oil? Milk, or nah? And don’t even get us started on condiment choices. (Hot sauce or bust.) To demystify the mysteries, here’s your go-to guide on how to make scrambled eggs in any style.
How to Make Scrambled Eggs for Beginners
No matter how you like ’em, all scrambled eggs start with, well, eggs. A good rule of thumb is at least two eggs per person. You’ll want to crack the eggs into a bowl and use a whisk to beat them lightly—not so much that they’re bubbly and full of air, but enough to create a homogenous mixture.
At this point, you can add dairy if desired. A splash of heavy cream, half-and-half or whole milk will add richness and a custardy texture, but it’s not strictly necessary if you properly control the temperature as you cook the eggs. (More on that in a second.)
For beginners, a nonstick skillet is ideal to use, simply because the eggs are less likely to stick to the pan. If you want to use a cast iron or non-nonstick skillet, just make sure you’re adding enough cooking fat.
Speaking of cooking fat, we recommend butter. Sure, feel free to use olive oil if you want, but the creamy, mild flavor of butter paired with eggs? It just makes sense. For the simplest scrambled eggs, heat the butter over medium heat, then add the beaten eggs. Start stirring with a silicone spatula, scraping the bottom and side of the skillet to loosen the curds of cooked egg from the pan. When the eggs reach your desired doneness, transfer them to a plate, season generously with salt and pepper and enjoy.
How to Make Scrambled Eggs Without Milk
Easy-peasy: Just beat the eggs without adding any dairy before adding them to the skillet (or saucepan). You can achieve creamy results without adding any liquid simply by lowering the temperature as you cook the eggs.
How to Make Creamy Scrambled Eggs (aka French Style)
The fanciest, creamiest, spoonable scrambled eggs were made famous by French chef Jean-Georges Vongerichten. They’re incredibly rich, pourable and best in small portions (like on tiny toast points or paired with caviar).
- In a small saucepan, combine the beaten eggs and a pat of butter. Set the saucepan over low heat and begin whisking—don’t stop.
- Cook the eggs, whisking constantly, until they thicken into a pourable custard with tiny curds. Serve immediately.
How to Make Soft-Scrambled Eggs
Soft-scrambled eggs are creamy like French scrambled eggs, but not so liquid-y—a crowd-pleasing in-between texture.
- To a nonstick skillet, add the beaten eggs and a pat of butter. Set the saucepan over medium-low heat and start stirring with a silicone spatula.
- Cook, stirring frequently to gradually break the curds into small pieces. The goal is to end up with medium curds and a creamy texture, so take the eggs off the heat before they’re fully done. (They’ll cook with the residual heat.)
- When the eggs are creamy but not runny, remove from the skillet and serve.
How to Make Fluffy Scrambled Eggs
These are diner-style scrambled eggs, cooked hard and fast with large, fluffy curds (and best served with a side of ketchup).
- Start by melting a pat of butter in a nonstick skillet over medium-high heat.
- When the butter is foamy, pour in the whisked eggs.
- Using a silicone spatula, scrape the eggs frequently but not constantly, so large, fluffy sheets of curd form.
- Continue scraping until the last traces of wet egg are cooked. Serve immediately.
How to Make Scrambled Eggs Like Gordon Ramsay
British chef Gordon Ramsay has a signature method of making scrambled eggs that everyone raves about. They’re like a cross between French scrambled and soft-scrambled eggs—creamy but with defined curds.
- Crack the eggs directly into a small, cold nonstick saucepan.
- Add a pat of butter. Turn the heat to medium-high.
- Stir the eggs constantly with a silicone spatula for about 30 seconds. Remove the pan from the heat and continue to stir for about 10 seconds. Return to the heat and repeat the process for about 3 minutes.
- Remove the eggs from the heat, season to taste with salt and pepper and stir in 1 tablespoon of crème fraiche before serving.
How to Make Scrambled Eggs in the Microwave
It’s not our preferred method, but the convenience of making scrambled eggs in the microwave is undeniable.
- In a microwave-safe bowl, beat two eggs until homogenous.
- Microwave the eggs on high for 45 seconds; stir. Microwave on high until the eggs are almost set, 30 to 35 seconds; stir. Season with salt and pepper and serve.
How to Make Scrambled Eggs with Cheese
To jazz up your scrambled eggs with a little fromage, add the cheese near the end of the cooking process but while the eggs are still wet so the cheese can melt. (If you add it too early, there’s a chance it will burn.) We like cheddar, goat cheese, Gruyère, feta…stop us at any time.
How to Make Scrambled Eggs for One
Making a single portion of scrambled eggs is just like making them for a crowd, except you’ll use fewer eggs and a smaller skillet. We like an eight-inch nonstick skillet for solo scrambled eggs, and depending on how hungry you are, you can use two or three eggs.
What to Add to Scrambled Eggs
Scrambled eggs are like a blank canvas, and once you’ve perfected your favorite method, you can add any ingredients you want to make them a meal.
- Vegetables: Veggies with a high water content are best when precooked and seasoned before they’re added to the eggs, otherwise they’ll turn the whole meal into a watery mess. (Think mushrooms, bell peppers and tomatoes.) Add the vegetables toward the end so they warm up as the eggs are finishing cooking.
- Cheese: Depending on the cheese, it can add briny, salty and creamy notes to the eggs. Adjust the seasoning as needed if you’re using a particularly salty cheese.
- Herbs: To preserve their fresh flavor and bright color, add fresh herbs immediately before serving the scrambled eggs. Parsley, dill and chives are a few of our favorites.
- Condiments: Ketchup, hot sauce, chile crisp…the world is your oyster.