How to Make the Best Scrambled Eggs

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

• soft
• creamy
• pillowy
• moist
• life-changing
• light
• fluffy
• really, truly delicious!

Try my method once and you’ll never go back to making them any other way!

Here’s What You Need

• Eggs
• Coconut oil
• Water
• Salt and pepper
• Green onion (optional, but very tasty!)

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.

Psst! If you’re going to add salt, I highly recommend Ava Jane’s Kitchen. You may think all salt is created equal, but unfortunately, 90% of salt produced around the world contains microplastics (gross, right?). Ava Jane’s Kitchen is an exception. Their salt is 100% microplastic free, and it’s SO GOOD! Plus, you can get a bag for just 1¢!! (Get your penny bag of salt on this page.)

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:

1. 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.
2. 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.

Tip: When I’m cooking eggs for myself, I use a mug and a fork. If I’m making them for others, I use a pyrex medium bowl from this set and a whisk.

FAQS

To Serve

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!

More Breakfast Recipes

• Instant Pot Breakfast Casserole
• Double Chocolate Blender Waffles
• Homemade Breakfast Sausage
• Sheet Pan Pancake Recipe

Watch How to Make the Best Scrambled Eggs