Make fluffy scrambled eggs every time with this perfect scrambled eggs recipe. Step by step simple fool proof instructions to make the best scrambled eggs ever!
The Best Scrambled Eggs
Is there anything better than fluffy scrambled eggs for breakfast?! We love starting off the day with this healthy and easy breakfast — and don’t worry, we’ll be walking you through this scrambled eggs recipe step by step. Let’s get into it:
Ingredients You Need
You only need 5 simple ingredients to make the best scrambled eggs! Head into the kitchen, and round up:
- Eggs: Any size eggs will work for scrambled eggs! We prefer large eggs.
- Milk: Any dairy milk will do! The higher fat milk you use, the creamier the scrambled eggs. We used 2% milk for these scrambies.
- Cheese: Any shredded or soft cheese! We prefer a soft cheese like goat cheese, as the cheese will melt and infuse throughout your eggs.
- Olive Oil: To ensure your scrambled eggs don’t stick to your pan.
- Salt & Pepper: A simple seasoning like s&p is perfect for scrambled eggs!
How to Make the Best Scrambled Eggs
Make scrambled eggs in no time with this 4 step process to fluffy eggs perfection:
Preheat & Whisk
Heat a non stick skillet over medium heat. If your stovetop runs hot, err on the lower side, and heat to medium / low heat.
While your pan is preheating, whisk the eggs together and milk in a bowl. Pro tip: whisking your eggs together before pouring into your skillet ensures the egg whites and yolks are perfectly combined before cooking at all.
Add Olive Oil & Eggs to Pan
Add olive oil to pan, and once oil is fragrant, pour the eggs mixture into pan.
Fold Eggs & Repeat
Allow eggs to partially set around the edges of the pan, and then fold and push the eggs toward the center of the pan as they cook. Any spatula will work, but we love using a wooden or rubber spatula /silicone spatula for scrambled eggs as neither will scratch your non stick pan, and won’t stick to your eggs!
Keep folding eggs without fully flipping for 2-3 minutes. This will keep larger chunks (they should resemble large soft curds!) of the eggs together as well as maintain that fluffy texture we’re looking for in scrambled eggs!
the key to fluffy scrambled eggs
- Cook eggs low and slow — higher temperatures will cook your eggs too quickly, and result in flatter scrambled eggs with some browning.
- Fold, fold, repeat — keep folding your eggs over on each other in the pan while cooking to not only maintain larger chunks of scrambled eggs (they should resemble large soft curds!), but to also allow oxygen to infuse the scrambled eggs and give them that fluffy texture you’ll love.
Add Cheese, Salt & Pepper
Add the goat cheese to your skillet, and continue to fold eggs until fully cooked. This will allow the goat cheese to melt and fully mix into your eggs.
Remove from heat, and add salt and pepper to your liking.
Serve your scrambled eggs as is, or with any of the sides we recommend below!
Scrambled Eggs Mix-Ins
One of the best things about a simple scrambled eggs recipe is that they’re delicious on their own, but if you have additional ingredients on hand, you can easily jazz them up! Some of our favorite mix-ins when making scrambled eggs include:
- Sautéed veggies are SO delicious in scrambled eggs. We love: broccoli florets, asparagus, mushrooms, onions, bell peppers, tomatoes either on their own or combined for a delicious veggie scramble.
- The options truly are endless here! We love using diced leftovers for scrambled eggs, like: ham, turkey, chicken breast or thighs, steak, or any ground meat with eggs.
- We love using soft cheeses in scrambled eggs because it allows the cheese to spread evenly throughout all your eggs, but any shredded cheese will also work well! We love: cheddar, mozzarella, tri-cheese blends, swiss, or any soft cheese, like goat cheese, cream cheese or feta. Eggs + cheese = you can’t go wrong!
What Milk Can You Use for Scrambled Eggs?
We recommend any dairy milk for these scrambled eggs! The higher the fat in the milk you choose, the creamier your eggs will be.
Non-dairy alternatives can give scrambled eggs an interesting taste depending on what variety you’re using, so we recommend skipping the milk and subbing water before using a non-dairy milk alternative.
What Cheese Can You Use for Scrambled Eggs?
Any cheese your heart desires! We love using soft cheese for scrambled eggs because it melts so well within the eggs. Goat cheese and cream cheese are our go-tos, but truly any cheese will work.
Can You Double this Recipe?
Absolutely! Serving more than one? Feel free to double, triple or even quadruple this recipe — just make sure your pan is large enough to accommodate that many eggs!
What to Serve with Scrambled Eggs
- Toast or bagels
- Sausage links
- Sheet Pan French Toast
- Cinnamon Roll Waffles
- Banana Oatmeal Pancakes
- Greek Yogurt and Steel Cut Oatmeal Parfait
- Blueberry Orange Granola + Yogurt
- Healthy Smoothies
- 2 large eggs
- 2 tablespoons 2% milk (or any kind of dairy milk)
- 1/2 tablespoon olive oil
- 1 tablespoon goat cheese (or any kind of soft cheese)
- Salt and pepper, to taste
- Heat a non stick skillet over medium heat. If your stovetop runs hot, err on the lower side, and heat to medium/low heat.
- While pan is preheating, whisk together eggs and milk.
- Add olive oil to pan, and once oil is fragrant, pour egg mixture into pan.
- Allow eggs to partially set around the edges of the pan, and then fold eggs toward the center of the pan as they cook.
- Keep folding eggs without fully flipping for 2-3 minutes.
- Add goat cheese, and continue to fold eggs until fully cooked.
- Remove from heat, and add salt and pepper, to taste.
Nutrition FactsServing Size: 1 Calories: 231 Sugar: 1 Sodium: 145 Fat: 19 Carbohydrates: 1 Fiber: 0 Protein: 14 Cholesterol: 371
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