Scrambled eggs is one of those little luxuries I truly enjoy. They’re soft, creamy, and flavorful, just how I like them. They cook in under 5 minutes, which is pretty amazing for such a satisfying breakfast. Over the years, I’ve learned that the “best” scrambled eggs are really a matter of personal taste. Some people load them up with butter or sour cream, but I keep mine simple with just eggs, butter, and salt. This recipe has been my go-to for many years, and it always delivers fluffy, tender eggs.
Scrambled eggs can be tricky to get just right, which is why I focus on technique. Scrambled eggs cook quickly, they need the right approach to become perfectly creamy and fluffy. I stick with a simple method using only eggs, butter, and salt, no milk or cream needed. This approach ensures that my eggs are always soft and flavorful, without the extra fuss.
I could happily eat scrambled eggs every day, whether it's breakfast, brunch, or dinner. They’re comforting and easy to make, and I love that they give me time to finish the rest of the meal without feeling rushed. Once you nail the technique, it’s simple to make scrambled eggs just the way you like them, creamy, soft, and delicious every time.
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⭐Why You'll Love This Scrambled Eggs
- Simple and quick: Just a few ingredients and a few minutes, and it’s ready!
- Soft and creamy texture: Cooking on low heat makes the eggs rich and velvety.
- Easy to customize: Enjoy it as is or add toast, cheese, or fresh tomatoes on the side.
- Always turns out great: No complicated steps, just soft, fluffy eggs every time!
🧾Scrambled Eggs Ingredients
Here’s the breakdown of what’s in this Scrambled Eggs recipe:
- Unsalted Butter: I always use butter because it makes the eggs taste so rich and creamy. It helps the eggs stay soft and smooth, and it adds that perfect little bit of flavor without being too heavy.
- Eggs: Eggs are the main ingredient, and they create that fluffy, satisfying texture I love.
- Salt: A pinch of salt is all I need to bring out the natural taste of the eggs. It makes them taste just right, without overpowering the other flavors.
- Ground Black Pepper: I like the slight kick of pepper. It adds a little warmth that balances out the creaminess of the butter and eggs.
- Chives: I finish off the eggs with chives because they add a fresh, oniony taste that’s not too strong. Plus, they make the eggs look so pretty with that pop of green!
See the recipe card below for a full list of ingredients and measurements.
👩🏻🍳How to Cook Scrambled Eggs
These step-by-step instructions and photos will help you to visualize how to make this recipe. See the recipe card for a printable version of this recipe.
1. Whisk the eggs in a bowl until well-mixed and slightly foamy for a light and fluffy texture.
2. Melt the butter in a nonstick pan over low heat without browning, then pour in the eggs and gently stir with a spatula, scraping the bottom as they cook.
3. When the eggs start to set but are still soft, season with a pinch of salt and continue stirring gently. Remove from heat while slightly runny, as they will finish cooking on their own.
4. Top with black pepper and chives, then serve immediately.
🍽 What to Serve with Scrambled Eggs
When I make scrambled eggs, I love to serve them with something that complements their soft, creamy texture. I always enjoy having toast or a slice of crusty bread on the side, especially to scoop up the eggs or just to enjoy with a little butter. English muffins are also one of my favorites, they’re soft and slightly sweet, and they go perfectly with eggs.
💭Tips for Recipe Success
Cook on low heat: I always cook my eggs on low heat. It takes a little longer, but it keeps them soft and creamy, not dry. High heat can make them tough and rubbery.
Stir gently: I like to stir slowly and softly. I use a spatula and move the eggs in big, smooth motions. This helps keep them fluffy instead of breaking apart.
Take them off the heat early: I remove the eggs from the pan just before they’re fully set. They keep cooking on their own from the heat, so they turn out perfectly without being overcooked.
Butter is key: I use a little bit of butter to make the eggs rich and creamy. It adds the perfect smoothness and flavor without making them greasy.
Storage: I store leftover scrambled eggs in an airtight container in the fridge for up to 2 days.
🍳More Egg Recipes to Try!
If you love cooking with eggs, here are some recipes to inspire you:
- Egg Potato Salad
- Noodles with Eggs and Parmesan Cheese
- Perfect over easy Eggs
- Spanish Omelette or Spanish Tortilla
🍛More Breakfast Recipes!
Here are more of my favorite breakfast recipes! Try these:
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📖 Recipe
Scrambled Eggs
Ingredients
- 1 tablespoon Unsalted Butter
- 3 Eggs
- Pinch of Salt
- Pinch of Ground Black Pepper
- Chives - Garnish
Instructions
- Whisk the eggs: In a bowl, whisk the eggs until fully combined and slightly frothy. This helps make them light and fluffy.
- Melt the butter: Heat a nonstick pan over low heat and add the butter. Let it melt slowly without browning.
- Cook the eggs: Pour the eggs into the pan and gently stir with a spatula. Move them slowly, scraping the bottom of the pan as they cook.
- Season: Just as they start to set but are still soft, add a pinch of salt. Continue stirring gently.
- Remove from heat: When the eggs are still slightly runny but mostly set, take them off the heat (they’ll finish cooking from residual heat).
- Garnish and serve: Sprinkle with black pepper and fresh chives, then serve immediately.
Notes
Nutrition
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.
Adriana says
These scrambled eggs look absolutely perfect, so soft and creamy! I love how simple the recipe is while still delivering such delicious results.