How To Make Fluffy Scrambled Eggs

Name: How To Make Perfectly Fluffy Scrambled Eggs
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 4
Ingredients: 8 eggs; 1/2 cup whole milk; Salt (to taste); White pepper (freshly ground, to taste; or black pepper); 2 tablespoons clarified butter (or regular butter)

Prep: 5 mins

Cook: 5 mins

Total: 10 mins

Servings: 4 servings

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Whether you eat them plain, load them up with cheese, or pile them on toast on your way out the door, scrambled eggs are one of the easiest and most satisfying ways to start your day. You don't need much more than a whisk and a hot pan — and of course a few eggs — to have breakfast ready in minutes.

A plate of fluffy, scrambled eggs topped with salt and pepper — The Spruce Eats / Julia Estrada

The Secret To Fluffy Scrambled Eggs

The secret ingredient for perfectly fluffy scrambled eggs is whisking the eggs thoroughly and vigorously before cooking them. Whisking incorporates air, which produces fluffier scrambled eggs, and fluffy eggs are the end goal.

These eggs are whisked twice: once to blend the eggs together and a second time once you add the milk. For best results, whisk until your wrist is tired! The mixture should look pale yellow and frothy with bubbles.

The Best Nonstick Pans for Scrambled Eggs

Several nonstick cookware sets displayed on a marbled surface

How To Avoid Overcooked Eggs

Another tip is to turn off the heat before the eggs are all the way cooked. This helps prevent overcooking, which will make your eggs rubbery and dry.

Scrambled eggs also continue cooking for a few moments after transferring them to the plate. This phenomenon is known as residual or "carry-over" cooking, and you want to transfer the eggs to the plate when they're slightly softer than the way you ultimately want them.

Tips for Making Scrambled Eggs Recipe

White or black pepper works - Finely ground white pepper is traditionally used in French-style scrambled eggs, omelets, and cream sauces because it blends in. Black pepper is a fine substitution.
Sauté ingredients - Additional ingredients, especially ones with a lot of moisture like tomatoes or onions, can throw off the timing, and your eggs may turn out watery. To prevent this, sauté those items separately to cook off the water before adding them to your eggs.
Everything in its place - Have any ingredients you'd like to mix into your scrambled eggs chopped and/or cooked and ready to go before starting.
Use a non-stick pan - Make it easy on yourself and cook your eggs in a nonstick sauté pan. Use a heat-resistant silicone spatula so it doesn't melt or scratch the pan.

What You'll Need To Make This Scrambled Egg Recipe

A Reliable Pan

A Sturdy Whisk

A Silicone Spatula

"This recipe really will give you the most perfect scrambled eggs. Whisking them with some milk helps break the eggs up. Cooking them in butter, slow and steady, using a rubber spatula helps them stay soft. Lastly, taking them off just when they are about done is key, leaving your eggs freshly scrambled and soft!" —Tracy Wilk

Perfect fluffy scrambled eggs on a white plate

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8 large eggs
1/2 cup whole milk
Salt, to taste
Freshly ground white or black pepper, to taste
2 tablespoons butter

Gather the ingredients.

The Spruce Eats / Julia Estrada
Crack 8 large eggs into a glass mixing bowl and beat them until they turn a pale yellow color and you see a lot of bubbles on the surface.

The Spruce Eats / Julia Estrada
Add 1/2 cup whole milk to the eggs and season to taste with salt and white pepper (or black pepper). Whisk the eggs like crazy. If you're not up for that, you can use an electric beater or stand mixer with the whisk attachment. Whatever device you use, you're trying to beat as much air as possible into the eggs.

Note that it may be easier and quicker to beat the eggs in two batches (4 at a time) to make sure you don't have any lumps.

The Spruce Eats / Julia Estrada
Heat a nonstick or cast iron skillet over medium-low heat. Add 2 tablespoons unsalted butter and let it melt.

The Spruce Eats / Julia Estrada
When the butter in the pan is hot enough to make a drop of water hiss, pour in the eggs. Don't stir. Let the eggs cook for up to a minute or until the bottom starts to set but doesn't brown.

The Spruce Eats / Julia Estrada
With a heat-resistant spatula, gently push one edge of the egg into the center while tilting the pan to allow the still liquid egg to flow in underneath. Repeat with the other edges, until the eggs are almost entirely set but still look a little wet. (Cook a little further if you prefer dry eggs.)

The Spruce Eats / Julia Estrada
Turn off the heat and continue gently stirring and turning the egg until all the uncooked parts become firm. Don't break up the egg, keeping the curds as large as possible. If you're adding any cheese, add it now.

The Spruce Eats / Julia Estrada
Transfer to a plate when the eggs are set but still moist and soft. Eggs are delicate, so they'll continue to cook for a few moments after they're on the plate. Serve immediately.

The Spruce Eats / Julia Estrada

Types of Eggs

Nutrition Facts (per serving)
189	Calories
13g	Fat
3g	Carbs
14g	Protein

Nutrition Facts
Servings: 4
Amount per serving
Calories	189
% Daily Value*
Total Fat 13g	17%
Saturated Fat 6g	28%
Cholesterol 383mg	128%
Sodium 323mg	14%
Total Carbohydrate 3g	1%
Dietary Fiber 0g	1%
Total Sugars 2g
Protein 14g
Vitamin C 0mg	1%
Calcium 93mg	7%
Iron 2mg	10%
Potassium 180mg	4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.