This is the BEST recipe for extra soft and fluffy scrambled eggs. Learn which secret ingredients are used to make them extra creamy (without milk), and what you can add to kick up the taste even more!
There are a lot of recipes that come out of my kitchen on a weekly basis, but nothing seems to make me quite as proud as when I whip up a batch of fluffy scrambled eggs.
They say that if you can properly make eggs, you can make anything. Probably because there is a certain technique involved for eggs to come out just right.
I’ve had people report back to me on Instagram about this recipe, and the words “life changing” were used more than once. So I’m excited for you to try this. Let’s get to it!
Don’t Add Salt Until the End
- Once salt is added to food, it begins to extract moisture. For this reason, you want to wait until the end to season your eggs with salt and pepper to ensure that the eggs don’t become watery.
How To Make Scrambled Eggs (Step by Step)
Crack the eggs into a small bowl and whisk vigorously for 1 minute. If you’re adding cheese, whisk the cheese in as well.
Melt the butter over LOW heat in a nonstick skillet and wait until it begins to foam.
Remove the pan from the heat and add the eggs. Return the pan to the heat.
Whisk the top of the eggs vigorously again until the top is very foamy. Try not to touch down on the bottom of the pan.
Let the bottom of the eggs set for 5-7 seconds. Run a silicone spatula from the edge of the pan into the middle.
Tilt the pan so that the uncooked eggs can slide onto the surface area that you just created with the spatula.
Continue to slide the cooked eggs into the middle with the spatula and rotate to allow uncooked eggs to hit the surface pan.
After about 30 seconds or so, the eggs will be mostly set. Remove them from the heat. The heat from the pan will finish cooking them. Gently fold the eggs so that any remaining wet spots touch the pan and finish setting.
If desired, create ‘slices’ with the spatula to create smaller bites that will resemble a scramble.
Season with salt/pepper and transfer to a serving plate. Serve with skillet potatoes if desired.
The Best Scrambled Eggs You’ll Ever Make (Restaurant-Quality) | Epicurious 101
FAQ
How are restaurant eggs made?