Talk about a dish that is ubiquitous with breakfast. And while a plate of eggs they seem ho-hum, I would beg strongly to differ.

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Looking for the Best Scrambled Eggs? These are light, fluffy, moist and delicious!

Scrambled Eggs are the perfect way to start the day or for a fast dinner. Simple, easy, divine, and nutritious, it’s no wonder they are such a staple!

Growing up, I thought the way to make great scrambled eggs was to let them cook in the pan until they were close to being done and then cut them to bits with a spatula. Needless to say, the results were less than appetizing. I can assure you, no one wants abstract art for breakfast.

As I got older, I was on a mission to crack the code of this fan favorite. It took a lot of tasting, a lot of testing, and some trial and error, but the scramble is no longer a mystery. And I have to tell you, it couldn’t be easier.

Nowadays, I have a few general rules for my scrambled eggs:

The pan. No ifs, ands, or butts here – you have to use a non-stick skillet. They are super inexpensive online and last a good amount of time. An 8” or a 12” pan will do you just fine. It will give you silky eggs every time.

Preheat. You need to preheat your pan. If you don’t, your eggs will start to stick and scorch.

Heat. You don’t need your flame hotter than medium low. If you go higher, those eggs are going to cook faster, but you will lose out on fluffy, soft texture.

Fats. You can use canola oil, but if you really want an over the top scrambled egg, grab the unsalted butter.

Not additions directly to the egg mixture. People talk about fluff and texture. I have seen people add everything from milk to club soda to a touch of white wine. Truth be told you just need to whisk and whisk them good.

The fold. I prefer to use a well worn wooden spoon, but if you must use a heat proof spatula. The key is to keep slowly moving the eggs around so nothing is sitting still for too long. I go around pulling from the edges to the center and then redistributing.

I love to eat scrambled eggs with a sprinkle of flaky sea salt and nothing else, but they are also amazing on toast, with a bit of cheese, or even sandwiched in a bagel with some bacon. Really and truly, the sky’s the limit.

Here are some delicious scrambled egg toppings:

Microwave Scrambled Eggs

Before we start, I am going to tell you that I don’t recommend this. Microwaving eggs makes them rubbery whether it is the first time they are cooked or you are reheating them.

But some people need to learn for themselves or don’t mind the texture difference, so here you go.

Beat eggs well with 1 tablespoon melted unsalted butter.
Microwave on high 45 seconds. Remove and stir. Microwave for another 30 seconds, or until set at 10 seconds intervals.

white plate with scrambled eggs — Scrambled eggs on plate over white stone background. Top view, flat lay

How do I make scrambled egg whites?

Follow the same instructions for regular scrambled eggs only using egg whites instead of the whole egg.

Working over your mixing bowl, break the shell into halves. Transfer the yolk from one shell to the other, allowing the whites to fall into the mixing bowl while keeping the yolk intact and seperate. When the majority of the whites are in the mixing bowl, discard the shell an yolk.

Or keep the yolks set aside for making hollandaise sauce, mayonnaise or carbonara.

Scrambled eggs on a white plate for pinterest

Here are some other breakfast egg recipes you might enjoy:

Enjoy your scrambled eggs and let me know if you have any questions or tips and tricks for the best scrambled eggs!