Today I’m sharing how to make perfect scrambled eggs in a matter of minutes (and you don’t even need a non-stick pan, I just use stainless steel)! They have the best flavor and texture and taste great with or without cheese. Recipe includes a how-to video!
A Quick & Easy Scrambled Egg Recipe
Ok, ok I know today’s recipe seems extremely basic, but it’s one I could have used myself a few years ago. I mean, have you ever made scrambled eggs and been disappointed by a rubbery texture or lackluster flavor? It happens to all of us, but today’s tutorial is meant to remedy all of your scrambled egg woes!
I’ll walk you through the method I use to make fluffy, flavorful eggs for my family every single morning. The technique is simple, but knowing it is everything, and once you master it you’ll feel like a gourmet chef (or is that just me who feels that way when I scoop those perfectly tender, fluffy golden curds onto my plate?).
Why it works (& why you’ll love it):
- Technique. Vigorously beating the eggs (with salt) and ensuring the pan is properly preheated makes all the difference.
- Scaleable. This recipe is written to serve one, but it easily scales up to feed a crowd.
- Adaptable. The recipe is stripped down to the simple basics, but it can be adjusted to your tastes. Top with cheese, fresh herbs, hot sauce, or whatever else you like on your eggs. I like to serve mine on toasted sourdough bread with avocado (and sometimes a sprinkle of everything bagel seasoning).
- Uses sour cream. This gives you flavorful, custardy scrambled eggs, but the recipe includes notes to swap this (preferred) ingredient for milk or heavy cream.
- Consistent results. After years of just “winging it” when making breakfast I got tired of unpredictable, inconsistent results. Following the tutorial below gives you perfectly cooked eggs, every time.
Ingredients
Read on for what you need for the best scrambled eggs (and possible substitutes):
- Eggs. My recipe uses three large eggs, but if you need to make more, feel free to scale up the recipe. Room temperature or cold eggs will work.
- Butter. We’ll use just a bit of butter for the pan. Because it’s such a small amount, you can use either salted or unsalted butter (though I recommend salted here).
- Salt and pepper. For flavor! Don’t skip these. I talk more about when to add the salt below (some people have very strong opinions about this!).
- Sour cream. While technically optional, please try your scrambled eggs this way at least once. Adding some dairy like sour cream, heavy cream, or milk helps make the eggs slightly fluffier/more custardy rather than flat/rubbery (for a non-dairy option you could substitute a nut milk). Personally, I love sour cream the most because it adds the most depth of flavor (just like in my pie crust and cheesecake!).
- Toppings. If you want to add cheese, you can add it about halfway through cooking or closer to the end. I’d recommend shredded cheddar, grated parmesan, or shredded Colby jack. Chopped fresh herbs and a splash of hot sauce are tasty additions as well!
SAM’S TIP: Some people advise against salting the eggs before adding them to the pan, and that’s honestly just silly! In fact, adding salt beforehand helps tenderize the egg yolks and help them retain moisture.
For the full recipe please scroll down to the bottom of the post!
How to Make Scrambled Eggs
- Vigorously whisk the eggs, salt, pepper, and sour cream (if using) until combined. Set aside while you prepare your pan. Note the sour cream may appear piecey, this is fine, just do your best (and note that it incorporates better into the eggs if it is the same temperature as them).
- Heat your pan over medium/medium low heat until thoroughly warmed through. Once it’s nice and warm, add your butter and let it melt until it evenly coats the surface.
- Add your eggs and swirl the pan to evenly distribute them. Use a spatula to gently stir the eggs; I like to use a gentle folding motion. Don’t constantly stir when cooking, because vigorous or overeager stirring can leave you with small curds that dry/cook faster and just don’t have as nice of a mouthfeel. For larger, fluffier curds, have patience, keep an eye on things, and stir less frequently.
- Remove the eggs from the heat when they appear to be almost done; they should look just a touch underdone and still a bit wet. The eggs will continue to cook on the pan and the plate, so removing them at this point keeps them from overcooking and keeps them at the proper consistency. Top with cheese if desired, then serve!
SAM’S TIP: Note that when making the recipe as written, you should use a small-ish skillet (mine is 8”). A larger skillet will cook the eggs too fast and won’t work as well. If you are doubling or tripling the recipe, a larger skillet will work fine then.
Frequently Asked Questions
You can, but you don’t have to. In fact, I don’t use nonstick pans anymore and have learned the trick to cook eggs on a stainless steel pan without them sticking.
To do this, you need to make sure to properly preheat your pan before adding your eggs. HOWEVER, it cannot be too hot, or the eggs will cook too fast and burn. Honestly, this will likely take you some trial and error depending on your own skillet and stovetop. When I filmed today’s video, I didn’t even have as stellar/clean results as I wanted because I was using a different cooktop than I use every morning for breakfast, so I was a little off-kilter. It just takes some practice and developing your knack/knowing your stovetop, you’ll get there!
They can, but if you follow my instructions your eggs should be perfectly cooked (watching the video will be helpful too!). They should not appear runny.
Yes, but proceed with caution (and honestly this would not be my first recommendation, it’s much better to make fresh if possible)! You can reheat them in the microwave, but be very careful not to overcook them, or they will be rubbery. Go slow and microwave until just heated through for best results.
Scrambled eggs are a great pairing with my cheesy hashbrown casserole or sausage gravy, or a savory side to French toast–yum 😋
Enjoy!
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How to Make Scrambled Eggs
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Servings: 1 serving
Calories: 325kcal
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Instructions
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In a small mixing bowl, vigorously whisk together eggs, sour cream, salt, and pepper (at least 30 seconds of vigorous whisking). Set aside.
3 large eggs, 1 ½ Tablespoons sour cream, ⅛ heaping teaspoon salt, Freshly ground black pepper to taste
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Heat a small skillet over medium (or just a notch below medium) heat. The pan must be thoroughly warmed, this will take several minutes. You should be able to feel the heat radiating from it if you hover your hand several inches above the pan before proceeding.
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Once pan is warmed, add butter and swirl until melted (butter should sizzle upon hitting the pan but should not be browning. If it begins to brown, it means your pan is too hot).
1 Tablespoon (14 g) salted butter
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Add eggs and lift the pan from the heat and gently swirl it. Return to the stovetop and allow eggs to cook for several seconds until the bottom is just barely set, then use a rubber spatula to gently stir/fold over the eggs, scraping the bottom of the pan. Allow eggs several more seconds to begin to set again, and then stir periodically and gently to keep eggs from overcooking (the more you stir the smaller curds you’ll have).
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Once eggs appear almost completely cooked to your liking, immediately remove from pan and transfer to a plate (they’ll continue to cook on the plate). Enjoy warm.
Notes
Egg temperature
Room temperature or cold eggs work just fine here. Note that it’s ideal (but not mandatory) for your sour cream to be the same temperature as your eggs so it combines well. If it looks separated and piecey after whisking, don’t worry though, they’ll still taste fine in the end!
Add cheese
If you’d like to add cheese, a sprinkling of shredded cheese can be added when eggs are about halfway cooked. I add about 2 Tbsp of cheese for 3 eggs, but feel free to adjust to your liking.
Nutrition
Serving: 1serving | Calories: 325kcal | Carbohydrates: 2g | Protein: 17g | Fat: 27g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 532mg | Sodium: 283mg | Potassium: 208mg | Sugar: 1g | Vitamin A: 1.175IU | Vitamin C: 0.2mg | Calcium: 95mg | Iron: 2mg
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
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