Calling all novice home chefs… I have some tips and tricks to make sure you know How to Make Scrambled Eggs! And not just any eggs, either – the very best Scrambled Eggs you’ll ever make! They’re cooked with just enough butter and milk to make them delightfully creamy and never dried out.

Scrambled eggs are placed on a white plate with sliced srawberries.

Scrambled Eggs

Do you keep burning your eggs? Or maybe they keep sticking to the pan. Or, worst of all, you scramble them perhaps a bit too much and they end up being dry and rubbery. Instead of throwing them out or trying to disguise the dried consistency with a ton of hot sauce, make your Scrambled Eggs perfect EVERY TIME with these easy steps!

There are some people out there opposed to using milk in their Scrambled Eggs. Listen, I get it – sometimes we like what we were served as kids, which isn’t always the same as what other people like. However, I encourage everyone to try this method at least once! The simple combination of milk and butter is like an insurance policy for your eggs. They’re almost impossible to dry out with that combo.

The other key to making the best Scrambled Eggs is keeping the temperature in the low-medium range. Too often, whisked raw eggs are poured into a skillet or pan that’s far too hot. When that happens, they burn and stick to the pan before they ever have a chance to actually cook all the way through. Just follow my simple steps and you’ll have perfect Scrambled Eggs every single time!

Eggs have been whisked together in a glass bowl.

How to Make Scrambled Eggs

Grab a whisk and a skillet! It’s time to start your morning off with some perfectly Scrambled Eggs.

  1. Whisk the ingredients. Whisk the eggs and milk together in a small bowl. Sprinkle in some salt and continue whisking until the mixture is pale yellow in color and is slightly foaming. You’ll want to make sure the whites and yolks are totally combined.
  2. Add the eggs to the skillet. Add the butter to your skillet and melt it over medium-low heat. Pour the whisked eggs into the skillet and leave them untouched for about 10-15 seconds.
  3. Scramble the eggs. Push the eggs towards the center of the pan, away from the sides. It should resemble curds. Continue to cook the eggs while pushing them from the bottom and folding them over the uncooked portions of the eggs.
  4. Remove the pan from the heat. Once the entire pan of eggs begins to resemble loose curds, remove the pan from the heat. Continue folding the eggs into uncooked parts of the eggs until it looks like a loose wet scramble.
  5. Add your mix-ins. At this point, feel free to toss in cheese, veggies, meat, or whatever else your heart desires.
  6. Enjoy! Remove the eggs from the skillet so they stop cooking and transfer them to a plate. Enjoy immediately!
Eggs are being cooked in a pan with a wooden spoon.

What can I add to Scrambled Eggs?

The list of mix-ins that go well in Scrambled Eggs is pretty endless! Some of my favorites include:

  • Cheese – Freshly shredded cheese of any sort is always delicious in Scrambled Eggs. You don’t have to freshly shred it, but it does help to do so. When you shred it yourself, it doesn’t have the anti-caking powder that bags of shredded cheese contains, so it melts a lot easier into the eggs.
  • MeatsBacon, Canadian bacon, diced ham, or whatever else sounds good to you works well with Scrambled Eggs!
  • Veggies – Onions, jalapeños, tomatoes, bell peppers, spinach… The list goes on and on. Grab whatever veggies you’d like, dice them up, and toss them into your eggs for a nutritional kick that’s bound to be delicious.
Parsley is garnishing a plate filled with eggs.

More Easy Egg Recipes

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Scrambled eggs are placed on a white plate with sliced srawberries.

Get the Recipe: The Best Scrambled Eggs Recipe

Simple and perfect Scrambled Eggs in minutes that are creamy, rich and so satisfying.
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  • 2 large eggs
  • 1 1/2 tablespoons milk
  • 1 tablespoon butter
  • 1/8 teaspoon kosher salt


  • skillet


  • Add the eggs to a small mixing bowl and whisk in the milk.
  • Add the salt and continue whisking the eggs until it’s pale yellow in color and slightly foaming. The eggs mixture should be uniform in color with whites and yolks combined fully.
  • Melt the butter in a small skillet over medium low heat.
  • Add the eggs to the skillet and allow to set for 10-15 seconds.
  • Begin to push the eggs away from the sides of the pan with a rubber spatula or wooden spoon to create curds.
  • Continue to cook the eggs while pushing the eggs from the bottom of the skillet and folding over the uncooked portions of the eggs.
  • Once loose curds begin to form, remove the pan from the heat and continue folding the eggs into uncooked parts of the eggs until it looks like a loose, wet egg scramble.
  • Fold in any mix-ins like cheese, vegetables or meat, at this time.
  • Transfer the eggs to a plate and season with salt and pepper, to taste.
  • Serve immediately.


Scrambled eggs are best served soon after making them.
They are an excellent addition to an egg wrap, breakfast burrito or to top a slice of toast.
Calories: 240kcal, Carbohydrates: 2g, Protein: 12g, Fat: 20g, Saturated Fat: 10g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 0.5g, Cholesterol: 360mg, Sodium: 514mg, Potassium: 159mg, Sugar: 1g, Vitamin A: 862IU, Calcium: 80mg, Iron: 2mg