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Perfect Creamy Scrambled Eggs Recipe

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How to make the best creamiest scrambled eggs without any milk or cream. I learned this method in culinary school and never looked back. These are perfection!

I’ve been making scrambled eggs since my father taught me when I was 10, so I think I’ve been perfecting them for over 25 years! I love creamy scrambled eggs, and thanks to culinary school, I have the perfect method for making them.

You need three simple ingredients for this recipe: eggs, butter (or olive oil), and salt. I don’t add anything else to my scrambled eggs recipe. There’s no water, no cream, and no milk!

How to Make the Best Scrambled Eggs

I use a nonstick pan and a silicone spatula when making scrambled eggs. I love the flexibility of the silicone spatula since it lets me swirl and sweep the eggs as they cook.

You’ll start by cracking your eggs into a bowl and seasoning with salt. Whisk until well blended with a fork, then set the bowl aside for 5 to 10 minutes while I grab butter and preheat my pan. As the eggs sit with the salt, the salt works on some of the proteins in the eggs, making our scrambled eggs more tender.

For classic scrambled eggs, use butter to cook them. I also love light and fruity olive oil. Heat the butter (or oil) in your nonstick skillet, and then get ready to cook your eggs.

The secret to the most creamy and soft eggs is using low heat. Making scrambled eggs over high heat kills them — they become dry and bland.

When the eggs hit the pan, I use my silicone spatula to swirl the eggs in small circles around the pan. I do this without stopping until the eggs look barely thickened and tiny curds form (this makes our eggs so creamy).

Then, I change from swirling in circles to making long sweeps across the pan, making larger, creamy curds.

Just as the eggs start to set but still look a bit wet, I remove my pan from the heat. Eggs are delicate and cook very quickly. Even though you’ve taken the pan off the heat, the eggs will continue to cook (thanks to carryover cooking).

Give the eggs a few seconds in the hot pan (off the heat), and you’ll have made the most perfect scrambled eggs. For more perfect egg recipes, see my recipes for perfect poached eggs or easy hard boiled eggs.

Ways to Serve Scrambled Eggs

My favorite way to enjoy scrambled eggs is simple: on a slice of toast or sliced English muffin with black pepper, a sprinkle of salt, and freshly chopped chives. A side of cabbage kimchi adds a delicious kick!

You can get creative by adding ingredients directly to the eggs. Our dill scrambled eggs have fresh dill swirled into the egg mixture. They are delicious!

For cheesy scrambled eggs, add soft or shredded cheeses (like goat or cheddar) just as the eggs finish cooking. The residual heat will melt the cheese. We use feta in our spinach breakfast burritos and Monterey Jack in these breakfast quesadillas.

Add sausage or bacon. I love this recipe for chorizo scrambled eggs. You can substitute it with another ground sausage, like Italian sausage. We add bacon to these breakfast tacos.

Perfect Creamy Scrambled Eggs




This recipe makes perfect scrambled eggs that are super soft and creamy. A quality non-stick pan and silicone spatula are really useful. It’s important that you use low heat and don’t forget about the chance of carryover cooking. Eggs are delicate and cook very quickly. I like to take the pan off of the heat before the scramble has finished cooking. Give the eggs a few seconds in the hot pan (off the heat) and you’ll find the eggs turn out to be perfectly cooked — not dry, and not too wet.

Makes approximately 2 servings

Watch Us Make the Recipe

You Will Need 4 large eggs
1/8 teaspoon kosher salt, or more to taste
1/2 tablespoon butter or olive oil

1Melt the butter in a medium non-stick pan over medium-low heat.
2Crack eggs into a bowl, add a pinch of salt and whisk until well blended. Let sit for 5 to 10 minutes.
3When the butter begins to bubble, pour in the eggs and immediately use a silicone spatula to swirl in small circles around the pan, without stopping, until the eggs look slightly thickened and very small curds begin to form, about 30 seconds.
4Change from making circles to making long sweeps across the pan until you see larger, creamy curds, about 20 seconds.
5When the eggs are softly set and slightly runny in places, remove the pan from the heat and leave for a few seconds to finish cooking. Give a final stir and serve immediately. Serve with an extra sprinkle of salt, a grind of black pepper and a few fresh chopped herbs (if desired).

Adam and Joanne’s Tips

Olive oil: It’s pretty common (and delicious) to cook scrambled eggs in butter, but olive oil works nicely, too. If you want to give it a try, stick to lighter, fruiter olive oils.
The nutrition facts provided below are estimates.

Nutrition Per Serving
13 g
1 g
Dietary Fiber
0 g
Total Sugars
0 g
Total Fat
12 g
Saturated Fat
5 g
380 mg


Adam and Joanne Gallagher

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