Make soft, fluffy scrambled eggs in just 5 minutes! No overly dry or gooey eggs here – this is the best way to make perfect scrambled eggs every time.
Call me crazy, but I firmly believe there is a RIGHT way, and a WRONG way, to make scrambled eggs.
Make them the wrong way and you end up with either dry and rubbery eggs OR wet and gooey eggs. Not very appealing.
Scramble eggs the right way though, and you get deliciously soft curds of egg scrambled goodness!
I see you, fellow egg lover, nodding your head in agreement and trying to contain the sudden urge to make scrambled eggs. Don’t worry – I won’t stop you.
THE BEST SCRAMBLED EGGS RECIPE
These scrambled eggs are:
- soft
- creamy
- pillowy
- moist
- life-changing
- light
- fluffy
- really, truly delicious!
Try my method for the best scrambled eggs once and you’ll never go back to making them any other way!
EASY SCRAMBLED EGG INGREDIENTS
- Eggs
- Coconut oil
- Water
- Salt and pepper
- Green onion or chives (optional, but very tasty!)
You CAN use liquid eggs or just egg whites, but I’ve found that for the best scrambled eggs, you really need to use whole eggs.
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INSTRUCTIONS HOW TO MAKE SCRAMBLED EGGS
Step 1: Melt 1 teaspoon of coconut oil in a nonstick skillet over medium-low heat. Swirl the oil around the pan to coat (add additional coconut oil if the entire surface isn’t coated).
Step 2: In a small bowl, whisk eggs and water together very well, for at least 30 seconds.
Step 3: Pour the scrambled egg mixture into the skillet. Cook scrambled eggs for 15-20 seconds.
Step 4: Using a spatula, push the eggs back from one edge all the way to the other edge of the pan. Tilt and swirl the pan so that the uncooked egg fills in the empty skillet. Let the eggs cook for another 10-15 seconds.
Step 5: Choosing a different edge, push the eggs toward the opposite side of the pan. At this point, the majority of the eggs should be cooked.
Step 6: Push any uncooked eggs toward the center of the pan, flipping them over if necessary and cooking for a few seconds. Add any cheese, fresh herbs, or green onions at this time.
Step 7: Remove the eggs to a plate. The eggs will finish the last bit of cooking as they cool slightly. Season to taste with salt and pepper.
RECIPE TIPS FOR EGG SCRAMBLED
- Don’t be a wimpy scrambler. The more you scramble eggs before you cook, the lighter and fluffier they become. The egg mixture should be light in color, and have bubbles, and there shouldn’t be any yolk or white visible.
- Make eggs scrambled without milk. Using milk or cream leads to runny eggs. Instead, use water, and as you cook, the water will evaporate and leave tiny pockets of air. This is what makes the eggs light and fluffy and soft and creamy, all at the same time.
- Don’t make eggs in the microwave. Using the microwave will dry out your eggs and make them rubbery. Instead, use the stove and they’ll be ready in 5 minutes.
- Cook eggs in coconut oil instead of butter. I’ve tested scrambled eggs with unsalted butter and coconut oil, and coconut oil scrambled eggs win HANDS DOWN every time.
- Cook on medium-low heat. This is when you hover your hand about 1-2” above the pan, you can feel the heat BUT you’re not burning yourself. If you throw a bit of water into the pan and it sizzles, that’s too hot.
- Use a silicone spatula or a rubber spatula to help keep the curds from breaking into small pieces. A wooden spoon just won’t do the trick here.
SERVE WITH EGGS SCRAMBLED
Here are a few of my favorite breakfast dishes that pair great with scrambled eggs:
- Toast up a slice of Simple Sourdough Bread to serve on the side
- Fold scrambled eggs into a Flour Tortilla and add cheese, sauteed mushrooms, tomatoes, and spinach for breakfast tacos
- Oven-Roasted Hash Browns – can’t go wrong with breakfast potatoes!
- Carrot and Sweet Potato Fritters to get some extra veggies in at breakfast time
- Crock Pot Refried Beans for breakfast burritos
- Homemade Breakfast Sausage – stir in the crumbled sausage or serve on the side
- Sourdough Pancakes
PS…Having a super easy pantry meal like eggs and hash browns or eggs and toast that your family loves is a crucial element of keeping a low grocery budget. Learn more about how I keep my family fed for $330 a month in Grocery Budget Bootcamp! Enrollment is currently closed, but you can join my FREE 5-day Crush Inflation Challenge and start saving money on groceries tomorrow!
EGG RECIPES SCRAMBLED FAQS
Do you put milk in scrambled eggs?
I don’t put milk in my scrambled eggs. Milk dilutes the flavor and makes the egg texture runny and rubbery.
What can I add to egg recipes scrambled for flavor?
If you’re looking to add some more flavor to your scrambled eggs, try throwing in some green onions or cheese when the eggs are just about done cooking! You won’t be disappointed.
What about scramble egg calories?
Because I’m only adding water to the egg mixture (and maybe a pinch of black pepper), calories in scrambled eggs are just the eggs themselves. You can account for as much (or as little) coconut oil as you use, or you can use a non-stick cooking spray instead.
Can I make scrambled eggs with cheese?
Absolutely! Add cheddar or cream cheese or even a bit of sour cream if you’d like. Just fold the cheese in gently at the very end and continue to cook JUST until the cheese is almost melted.
MORE BREAKFAST FAVORITES
- Instant Pot Breakfast Casserole
- Double Chocolate Blender Waffles
- Homemade Breakfast Sausage
- Sheet Pan Pancake Recipe
- Instant Pot Oatmeal
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How to Make the Best Scrambled Eggs
Make soft, fluffy scrambled eggs in just 5 minutes! No overly dry or gooey eggs here – this is the best way to make perfect scrambled eggs every time.
- Prep Time: 1 minute
- Cook Time: 5 minutes
- Total Time: 6 minutes
- Yield: 1 serving 1x
- Category: Breakfast
- Method: Stove top
- Cuisine: American
Ingredients
- 1–2 tsp coconut oil
- 2 eggs
- 2 Tbsp water
- salt & pepper to taste
- green onion, sliced (optional, but very good!)
Instructions
- Melt 1 tsp coconut oil in a skillet over medium-low heat. Hover your hand over the skillet. When your hand is about 1-2″ away from the skillet and you feel the heat, your skillet is hot and ready.
- Swirl the oil around the pan to coat. Add 1 tsp coconut oil if the entire surface isn’t coated.
- In a bowl, whisk eggs and water together very well, at least 30 seconds.
- Immediately pour into the skillet. Let the eggs cook for about 15-20 seconds.
- Using a spatula, push the eggs back from one edge all the way to the other edge of the pan. Tilt and swirl the pan so that uncooked egg moves to the empty place on the skillet where you just pushed the eggs away from. Let the eggs cook for about 10-15 seconds.
- Choosing a different edge, push the eggs away towards the other side of the pan. At this point, the majority of your eggs should be cooked.
- Push any uncooked eggs towards the center of the pan, flipping them over if necessary and cooking for just 2-5 seconds.
- Remove the eggs to a plate. The eggs will finish the last bit of cooking as they cool slightly.
Notes
Season with salt and pepper and garnish with green onion if desired.
Nutrition
- Serving Size: 1
- Calories: 204
This is the ONLY way I make scrambled eggs and they are to die for!!! Never put in green onions ’til tonight and that is an added bonus! Thanks for sharing this AWESOME recipe!!!
I’m so glad you like them!
Yes, these truly are The Best! Another simply delicious recipe. Thank you!
Yes, theses scrambled eggs are the real deal. I would also suggest using a small spoon to remove the chalazae from the eggs before you whisk them. Else, no matter how long you whisk the eggs, you will end up with some white streaks in the finished product.
This was absolutely easy and delicious!
Thank you, Greta! We’re glad you’ve enjoyed! 🙂
Hi
I really don’t liKe coconut. So is butter better than olive oil or cooking spray??
Thanks
Julie
Hi Julie,
Yes, I’d say that butter would be a better option. 🙂
This was great – I just went to the kitchen and tried this. They are perfect and delicious – thanks for sharing. Later today I’ll be making the sunscreen.
I’m glad you enjoyed the eggs Teri!
Total skeptic here… gave it a whirl anyway, used cast iron skillet. Only needed 1 tablespoon of oil. WOW. Will never cook scrambled eggs any other way! Truly amazing and worth the extra elbow grease whisking the egg/water mixture. Thanks Tiffany!
You’re so very welcome Callie!