In just 5 minutes you’ll have creamy and soft scrambled eggs. Say goodbye to those gooey or runny eggs, try my simple recipe for breakfast today!
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.
Make them the right way though (following my recipe below) and you get deliciously soft curds of scrambled egg 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.
These Scrambled Eggs are
- really, truly delicious!
Try my method once and you’ll never go back to making them any other way!
Here’s What You Need
Notes on the Ingredients
You CAN use liquid egg 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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Step by Step Instructions
Step 1. Make scrambled eggs 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.
Step 2. 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.
Step 3. Cook the eggs low and slow– with a little bit of coconut oil.
I’ve tested scrambled eggs with butter and coconut oil and coconut oil wins HANDS DOWN every time.
Tip: You’ll want to use a silicone spatula or a rubber spatula to help keep the curds from breaking into small pieces.
Recipe Tips for Scrambled Eggs
Here’s what you need to remember:
- Don’t be a wimpy scrambler. The more you scramble the eggs before you cook, the lighter and fluffier they become. The egg mixture should be light in color, have bubbles, and there shouldn’t be any yolk or white visible.
- 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.
I don’t put milk in my scrambled eggs. Milk actually dilutes the flavor and makes the eggs texture runny and rubbery.
If you’re looking to add some more flavor to your scrambled eggs, try throwing in some green onions or cheese! You won’t be disappointed.
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 too.
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.
Here are a few of my favorite breakfast dishes that pair great with scrambled eggs:
- Crock Pot Refried Beans
- Oven-Roasted Hash Browns
- Carrot and Sweet Potato Fritters
- Homemade Breakfast Sausage
- Sourdough Pancakes
PS…Having a super easy pantry meal 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!
- Instant Pot Breakfast Casserole
- Double Chocolate Blender Waffles
- Homemade Breakfast Sausage
- Sheet Pan Pancake Recipe
- How to Preserve Eggs – Waterglassing
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Watch How to Make the Best Scrambled Eggs
The Last Scrambled Egg Recipe You’ll Ever Need (because it’s the best)
How to make fluffy scrambled eggs that are truly the best! Make them with cheese or veggies, but skip the milk and the microwave. They’re easy to make in a skillet, in just 5 minutes!
- Prep Time: 1 minute
- Cook Time: 5 minutes
- Total Time: 6 minutes
- Yield: 1 serving 1x
- Category: Breakfast
- Method: Stove top
- Cuisine: American
- 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.
Season with salt and pepper and garnish with green onion if desired.
- Serving Size: 1
- Calories: 204
Keywords: Scrambled eggs