How to Make Scrambled Eggs

Learn how to make scrambled eggs! With this 5-ingredient recipe, they come out soft, creamy, and flavorful every time. An easy, delicious breakfast.

Scrambled eggs

Scrambled eggs are one of the little luxuries of everyday life. When I make them, I savor every bite. They’re soft and creamy, rich and flavorful, and they just so happen to cook in under 5 minutes. Seriously, how amazing is that?

If you poke around the internet in search of the best scrambled eggs recipe, you’ll find a million sites claiming to have it. Don’t be fooled – when it comes to scrambled eggs, “best” is a matter of personal taste. You can load them up with butter or sour cream, or just keep them simple like me.

The recipe below is for my “best” scrambled eggs. I don’t add any fancy ingredients, so they’re easy to whip up on regular weekday mornings. Still, they’re fluffy, tender, and all around delicious. I love them, and I think you will too.

Uncooked eggs, chives, salt, and pepper

Scrambled Eggs Recipe Ingredients

To make this scrambled eggs recipe, you’ll need 5 basic ingredients:

  1. Eggs, of course! Use the freshest ones you can find, from a local source if possible (we like Vital Farms). The fresher your eggs are, the sunnier, creamier, and more flavorful your scramble will be.
  2. Milk, plant milk, or water – I whisk a little into the eggs before I cook them. This additional moisture makes the eggs extra-soft and creamy. If you use plant milk, make sure to pick one with a neutral flavor. I recommend unsweetened almond milk.
  3. Extra-virgin olive oil or butter, for the pan. I always use olive oil because it’s what I keep handy. But butter works well too – it’ll add rich flavor to this recipe.
  4. Salt…
  5. And pepper! To add depth of flavor to these simple scrambled eggs.

Find the complete recipe with measurements below.

Hand whisking eggs in glass bowl

How to Make Scrambled Eggs

So, you have your ingredients. Now it’s time to cook! Here’s my easy method for how to make scrambled eggs:

First, beat the eggs. Place them in a medium bowl, and whisk until the yolk and whites are thoroughly combined.

Hand whisking beaten egg in a bowl

Add the milk or water, and whisk again! The beaten eggs should be an even yellow color, with no translucent spots or streaks.

Next, gently preheat the pan. Brush a small nonstick skillet with olive oil, or melt a little butter inside it. Warm the skillet over medium heat.

How to make scrambled eggs - soft eggs in a nonstick skillet

Finally, cook. Pour in the egg mixture, and let it cook for a few seconds, undisturbed. Then, pull a rubber spatula across the bottom of the pan to form large, soft curds of scrambled eggs.

Continue cooking over medium-low heat, folding and stirring the eggs every few seconds. As you work, make sure to scrape your spatula along the bottom and sides of the pan to continue to form curds and to prevent any part of the eggs from drying out.

For a soft, creamy scramble, stop when the eggs are mostly set, but a little liquid egg remains. Remove the pan from the heat, and season to taste with salt and pepper.

That’s it! The whole process will be over in under 5 minutes.

Creamy scrambled eggs in skillet

Scrambled Eggs Serving Suggestions

For an easy, delicious breakfast, garnish the scrambled eggs with chopped fresh chives, and dig in! For a larger meal, serve them with toast, a bagel, or avocado toast, breakfast potatoes, or your favorite fresh fruit. Scrambled eggs are also a great choice for a laid-back weekend brunch. I like to serve them with something sweet, like one of these recipes:

For more brunch ideas, check out this post!

And now that you’ve learned how to make scrambled eggs, you can add them to other breakfast recipes, too! I especially love folding them into breakfast tacos and burritos. Find my go-to breakfast taco recipe here and my best breakfast burrito recipe here.

Scrambled eggs recipe

More Basic Breakfast Recipes

If you love this recipe, try making one of these breakfast basics next:

For over 60 more healthy breakfast ideas, check out this post!

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How to Make Scrambled Eggs

rate this recipe:
4.96 from 71 votes
Prep Time: 2 minutes
Cook Time: 3 minutes
Total Time: 5 minutes
Serves 1 to 2
Learn how to make scrambled eggs! Soft, creamy, and flavorful, they're an easy, delicious breakfast.


  • 3 large eggs
  • 1 teaspoon milk, plant milk, or water
  • Extra-virgin olive oil or butter, for the pan
  • Sea salt and freshly ground black pepper
  • Chopped fresh chives, optional, for garnish


  • Crack the eggs into a medium bowl and add the milk or water. Whisk until smooth and combined, with no streaks of egg white remaining.
  • Brush a small nonstick skillet with olive oil, or melt a little butter in a small nonstick skillet. Bring to medium heat.
  • Pour in the eggs, and let them cook for a few seconds without stirring. Pull a rubber spatula across the bottom of the pan to form large, soft curds of scrambled eggs.
  • Continue cooking over medium-low heat, folding and stirring the eggs every few seconds. Scrape the spatula along the bottom and sides of the pan often to form more curds and to prevent any part of the eggs from drying out.
  • Remove the pan from the heat when the eggs are mostly set, but a little liquid egg remains. Season to taste with salt and pepper and garnish with chopped fresh chives, if desired.


4.96 from 71 votes (61 ratings without comment)

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Rate this recipe (after making it)

  1. Callie Lee

    5 stars
    Thank you! I’m just teaching myself to cook now. I was going to crack the eggs into the pan and let them cook and then scramble them. You saved me the trouble of struggling 🤣 Thank you!

    • Phoebe Moore (L&L Recipe Developer)

      Hi Callie, I’m so glad that the recipe was helpful and that you enjoyed the eggs!

  2. Shalon Wood

    I love your recipe but it’s missing one and a half things.

    The half is technically optional; whisk in shredded cheese to the eggs, if you like cheese in your scrambled eggs (I can’t imagine _not_ liking it, but hey, if that’s the way you roll…).

    The thing you’re _definitely_ missing is a tablespoon of seltzer water per egg. This makes the most incredibly fluffy scrambled eggs I’ve ever had.

  3. Cait

    5 stars
    I thought I knew how to make scrambled eggs. Nope.
    I followed your recipe and just had the absolute best scrambled eggs I’ve ever eaten.
    Subtle changes to what I’ve always done and I’ve suddenly got the creamiest, tastiest, most wonderfully delicious eggs. I used butter in the pan and water.
    I’ll definitely make my scrambled eggs like this from now on.
    Now I need to check out what other basic recipes I could be doing better!

    • Jeanine Donofrio

      Hi Cait, I’m glad your scrambled eggs are even better!

  4. Gina Lee

    Easy, perfect scrambled eggs. So simple. Thank you for the detailed instructions!

    • Phoebe Moore (L&L Recipe Developer)

      Hi Gina, I’m so glad you enjoyed them!

  5. Sue

    5 stars
    Does this reheat okay in the microwave?

    • Jeanine Donofrio

      I think scrambled eggs are best freshly made.

  6. Besina

    5 stars
    I learned so much from you. But maybe add how much water your supposed to put

    • Phoebe Moore (L&L Recipe Developer)

      Hi, in the recipe card at the bottom of the post, it says we add 1 teaspoon of water to 3 eggs. I’m so glad you enjoyed the recipe!

  7. Noah

    5 stars
    Great for having in the morning whilst watching a little bit of tele

  8. 5 stars
    Scrambled eggs are good, soft well delicious to eat , thanks for the little ideas 💡.

    • Phoebe Moore

      So glad you enjoyed them!

  9. Alan

    2 stars
    Just what I was looking for but ?? How much milk and Butter for Two eggs. You don’t mention quantities anywhere !

    • Jeanine Donofrio

      Hi Alan, the recipe with quantities is at the bottom of the post.

      • Edu Pereda

        5 stars
        As feedback: I was also looking for the quantities and would not have found them without this reply. Remember that this page has a lot of content and ads, and I am reading it from the phone. So I expect quantities to be in the first section that talks about the ingredients or later when you say to add the milk.

        • Phoebe Moore (L&L Recipe Developer)

          Thanks for your feedback! If you want to go straight to the recipe card in the future, you can hit the “jump to recipe” button at the top of the blog post.

  10. Jan LeVesque

    5 stars
    Thanks for the instructions for scrambled eggs.

  11. Mary C Diggs-Benthal

    All the above recipes sound delicious 😋

  12. Emmanuel Orta

    5 stars
    Wow I never know how many people actually search this up! Thank you for this super informative article. I will attempt to make my first set of scrambled eggs now!

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Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.