Sick of scrambled eggs that are dry, flat and bland? These scrambled eggs are moist, fluffy and flavorful every time! Learn how to make them using just 2 ingredients in only a few minutes.
Why You’ll Love These Scrambled Eggs
- Fluffy and fabulous: you heard it right! These scrambled eggs are the fluffiest around. Not heavy, not dry, just delicious.
- Flavorful: scrambled eggs can be flavorless. These are flavorful, even without adding any mix-ins!
- 2 ingredients: all you need is eggs and butter to make the best scrambled eggs.
- Customizable: want something in your eggs? These are the perfect base for your favorite mix-ins.
We did the test for you. The secret to fluffy scrambled eggs is out! We tested 4 methods of making scrambled eggs: milk, olive oil, butter, or just eggs. The winner was clear. Butter is BEST! Why? Here’s what we found. The results may surprise you!
Ingredients for Scrambled Eggs
- Large eggs – you can use as many eggs as you’d like.
- Butter – the number of eggs will determine the amount of butter needed. For every 3 eggs, use 1 tablespoon of butter (3:1 ratio). Butter makes scrambled eggs extra soft and fluffy.
How to Make Scrambled Eggs
Full instructions in the recipe card; this is just an outline!
Melt butter in the microwave. Let cool for a few minutes.
Preheat a nonstick skillet over medium heat.
Add eggs, salt and pepper to melted butter. Beat with a whisk for at least 1 minute. Eggs should be frothy.
Add egg mixture to the preheated skillet. Use a spatula to stir eggs often. The number of eggs determines how fast the eggs will scramble.
Remove scrambled eggs from heat at desired firmness and serve immediately.
Scrambled Eggs Serving Suggestions
Scrambled eggs are an easy breakfast for any morning. They’re also delicious served as breakfast for dinner! Serve with:
- Fresh fruit
- Sausage or bacon
- Homemade Beer Bread, Parker House Rolls or Buttermilk Drop Biscuits with my Mom’s Strawberry Preserves
- Breakfast Potato With Crispy Shallots & Peppers
- Blueberry Coffee Cake
- Smoked Salmon Avocado Toast
Frequently Asked Questions (FAQs)
Anything you add to an omelette can be added to scrambled eggs. I recommend precooking meat or veggies (except for spinach) and dicing into small pieces. You can also add herbs and/or cheese! Meat ideas include bacon, sausage, ham, etc. Vegetables include peppers, mushrooms, tomatoes, onions, potatoes, etc. My favorite cheese mix-ins are gruyere, cheddar and Swiss. Herb ideas include chives and parsley.
I like to add my mix-ins to egg mixture about 1 minute after the eggs hit the preheated pan. Herbs can be added directly to the egg mixture before pouring into the pan.
Enjoy scrambled eggs within 4 days. Make sure to cool before covering tightly in the fridge.
Reheat scrambled eggs in 30 second intervals in the microwave, or in a pan with a little more butter over medium heat. Stir often until warm. Scrambled eggs, however, are best enjoyed right away (and not reheated) if possible!
Yes, you can freeze scrambled eggs for up to 4 months. I do recommend enjoying scrambled eggs right away (and not freezing) if possible!
More Egg Recipes You’ll Love!
- Nonstick skillet (small to large sized depending on number of eggs)
- 3 large eggs
- 1 tablespoon butter
- Salt and pepper to taste
- Melt butter in the microwave. Let cool for a few minutes so the eggs don’t curdle in hot butter.
- While cooling, preheat a nonstick skillet over medium heat.
- Add eggs, salt and pepper to melted butter. Beat with a whisk for at least 1 minute. Eggs should be frothy.
- Add egg mixture to the preheated skillet. Use a spatula to stir and turn eggs often. The number of eggs determines how fast the eggs will scramble. A small number of eggs will scramble in about 1-5 minutes! Large quantities take longer.
- Remove scrambled eggs from heat at desired firmness (soft to hard) and serve immediately.
- You can use as many eggs as you’d like, maintaining the 3:1 egg to butter ratio.
- If you aren’t using a nonstick skillet, you’ll need to grease your pan with butter. Grease pan right before you add the egg mixture.
- Mix-in ideas are in the blog post above!