Our Test Kitchen’s top tips on how to make scrambled eggs are simple: Use medium heat, have a little patience, and utilize the lift and fold technique. Stick to those pointers and cook light, fluffy scrambled eggs every time. So grab a skillet and the five basic ingredients, and get cracking!
How to Cook Scrambled Eggs on the Stove
The five basic ingredients are ones you likely already have on hand: eggs, milk, butter, salt, and black pepper. Use our basic scrambled eggs recipe for specific amounts, but here’s the gist.
Prep the Pan and Egg Mixture
Melt the butter in a 10-inch skillet over medium heat. While the skillet preheats, vigorously whisk together the eggs and milk. If your goal is fluffy scrambled eggs, properly whisking is key; it incorporates air to help get that light texture. Test Kitchen Tip: To make scrambled eggs without milk, you can substitute water.
Add the Egg Mixture to the Skillet
Pour the scrambled egg mixture into the hot skillet and let it cook without stirring until the mixture begins to set on the bottom and around the edges. This should take only about 20 to 30 seconds.
Cook Scrambled Eggs by Lifting and Turning
Lift and fold the partially cooked egg mixture using a spatula, so the uncooked portion flows underneath. Continue cooking 2 to 3 minutes or until the mixture is set but still slightly wet. Sprinkle with salt and black pepper. Immediately remove from heat and serve with other breakfast favorites, or as part of a burrito or a protein-packed breakfast smoothie.
How to Make Scrambled Eggs in a Microwave
If you’re making eggs for one or don’t want to bother with cleaning a pan and waiting for preheating, you can make scrambled eggs in the microwave. This basic scrambled eggs recipe is a blank palette for your creativity. Add meats, veggies, cheeses, spices, and herbs to customize to your liking.
