Soft and Creamy Scrambled Eggs

This is how you make the best scrambled eggs! I’m sharing how I make them in my own kitchen so the eggs are smooth, creamy, and delicious. Jump to the Creamy Scrambled Eggs recipe

Smooth and creamy scrambled eggs

How I make the best creamiest scrambled eggs

I’ve been making scrambled eggs since my dad taught me when I was 10, so I like to think I’ve been perfecting them for 20+ years! When it comes to scrambled eggs, I look for smooth and creamy eggs. You won’t believe how easy our recipe is. Take my advice and you’ll be making the best eggs of your life in no time! I honestly think these are the best scrambled eggs:

How to make the best fluffy and creamy scrambled eggs.

Use a non-stick pan and a silicone spatula. — When we prepare scrambled eggs, we use a high-quality non-stick frying pan. I also like to use my silicone spatula as it gives me the flexibility to flip and sweep the eggs while cooking.

I only use eggs, butter and salt. — no milk or cream! I’ve never understood why people add extras like milk, cream, and even sour cream to eggs before cooking. The milk with sour cream and water stirred the eggs and for us the cream is useless.

If you’re using high-quality fresh eggs and cooking them slow and slow (more on that below), you won’t need anything else. Just a touch of salt and some black pepper. By the way, I love scrambled eggs cooked in butter, but I often swap them out for a fruity olive oil.

Do not crack the eggs directly into the pan. – This adds another dish to clean up, but it’s very important that you crack the eggs in a bowl and whisk them before adding them to your pan. You don’t have to beat the eggs endlessly, just beat until the whites and yolks are combined.

Scrambled eggs without milk or cream
I make my scrambled eggs with no milk or cream and keep the recipe simple by only beating high quality eggs and salt.

Use low heat – The trick to getting your eggs creamy is definitely low heat. Scrambled eggs over high heat kills them, they become dry and bland. Scrambled eggs are all about slow, slow cooking – that’s how creamy eggs succeed.

For the perfect scrambled eggs, cook the beaten eggs in a non-stick pan over low heat.
For the perfect scrambled eggs, cook the beaten eggs in a non-stick pan over low heat.

Shake, then sweep – We like scrambled eggs with larger curds better than small ones, but we like it very creamy. As the eggs go into the pan, I use our silicone spatula to quickly rotate them around the pan in small circles; We do this without stopping until the eggs look slightly thickened and very little curds form (this helps preserve the creamy part). Then I switch from spinning in circles to long tossing in the pan to make bigger, creamier curds.

Don’t forget the drag kitchen. — Eggs are delicate and cook very quickly. Even on low heat, eggs can go from runny to overcooked in seconds. It’s important to remove the pan from the heat before you’ve finished cooking the eggs.

The mixture should look smooth and slightly runny in places. Even after you remove the pan from the heat, the eggs will continue to cook (this is leftover cooking). Give the eggs a few seconds in the hot pan (off the heat) and you’ll find the eggs are perfectly cooked, not dry, not too wet.

When the scrambled eggs look cooked through and runny in places, remove the pan from the heat.
When the scrambled eggs look cooked through and runny in places, remove the pan from the heat. The eggs will continue to cook (delayed cooking).

Scrambled Egg Variations

My favorite way to enjoy scrambled eggs is on a slice of toast and topped with some black peppercorns, a little more salt, and freshly chopped chives.

You can also add additional ingredients to the Hustle itself. In our Dill Scrambles we add chopped fresh dill to the beaten eggs. If you’ve never eaten egg and dill together, I highly recommend it.

For a cheesy scrambled egg, add softened or shredded cheese, such as goat cheese or shredded cheddar, to the eggs once they’re done cooking. The heat of the rest is enough to melt the cheese in the eggs. We added feta to these Scrambled Egg, Spinach, and Feta Burritos and love it.

For sausage scrambled eggs, check out our Chorizo ​​Egg Scramble. I love the spiciness of the chorizo, but you can always substitute something else, like Italian sausage. If you love bacon, check out how we add bacon and shredded egg potatoes to these easy breakfast tacos. We also love these easy breakfast quesadillas with green chillies.

How to make perfect scrambled eggs

The easiest egg recipes

  • How to Hard Boil Eggs: We’ll show you how to hard boil eggs to perfection every time.
  • Easy Egg Salad Recipe – Easy egg salad recipe with some mayonnaise, celery, fresh herbs and a squeeze of lemon to liven things up.
  • How to Poach an Egg – Check out three tips for making perfectly cooked poached eggs at home.
  • Avocado Egg Salad – This egg salad combines two of our favorite things: eggs and avocado. In addition to the avocado, add a little mayonnaise for moisture, celery for crunch, fresh herbs, and a small amount of lemon juice to brighten it up.
  • Easy Vegetable Frittata Recipe – The perfect frittata is soft on the inside and has a pudding-like texture. You can put almost anything in there. We put a lot of colorful and tasty vegetables, cheese and herbs in our vegetable frittata.

Updated recipe originally posted December 2015. Since posting in 2015 we have changed the recipe to make it clearer and added a short recipe video. – Adam and Joanne

Smooth and creamy scrambled eggs

  • COOK

Scrambled eggs should be smooth, creamy and lightly stirred. A quality non-stick pan and silicone spatula really come in handy. It is important that you work on low heat and remember the risk of overcooking. Eggs are delicate and cook very quickly. I like to take the pan off the stove before cooking. Leave the eggs in the hot pan (off the stove) for a few seconds and you’ll find that they’re perfectly cooked, neither dry nor too wet.

Makes about 2 servings

Watch us at the recipe

will need

1/2 tablespoon butter

4 large eggs

1/8 teaspoon kosher salt or more to taste


    Melt the butter in a medium non-stick skillet over medium-low heat.

    Crack the eggs into a bowl, add a pinch of salt and beat until well combined.

    When the butter begins to bubble, pour in the eggs and immediately use a silicone spatula to continuously swirl around the pan in small circles until the eggs appear slightly thickened and very small curds begin to form, about 30 seconds.

    Go from circles to long pans in the pan until you see bigger, creamier curds; about 20 seconds.

    When the eggs are cooked through and are slightly runny in places, remove the pan from the heat and let them cook for a few seconds. Stir one last time and serve immediately. Serve with an extra pinch of salt, some ground black pepper, and some freshly chopped herbs (if desired).

Advice from Adam and Joanne

  • Olive Oil: It’s fairly common (and tasty) to cook scrambled eggs in butter, but olive oil works well too. If you want to give it a try, opt for lighter and fruitier olive oils.
  • Nutritional Information: The nutritional information below is an estimate. We use the USDA database to calculate approximate values.

If you make this recipe, take a picture and use the hashtag #inspiredtaste. We love seeing your creations on Instagram and Facebook! Find us: @inspiredtaste

Nutritional value per serving: calories 168 / protein 13 grams / carbohydrates 1g / fiber 0g / total sugar 0g / total fat 12g / Saturated Fatty Acids 5g / cholesterol 380mg

AUTHOR: Adam and Joanne Gallagher

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