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:
- 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.
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
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.
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! Enrollment is currently closed, but you can join my FREE 5-day Crush Inflation Challenge and start saving money on groceries tomorrow!
More Recipes
- Instant Pot Breakfast Casserole
- Double Chocolate Blender Waffles
- Homemade Breakfast Sausage
- Sheet Pan Pancake Recipe
- How to Preserve Eggs – Waterglassing
30 Minute Dinners Sample Meal Plan
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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
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
MJ
Does water work when you are preparing a casserole (that includes cheese) that you refrigerate overnight and cook the next morning?
Tiffany
I’m not sure MJ, I haven’t tried that before. If you do, please let us know how it turns out!
MJ
Yes it worked. I added a little less than a half cup of water to the eggs while beating them. The recipe called for a cup of milk. This added volume to the eggs without making it watery. It came out great.
Tiffany
That’s awesome! Thanks for the update!
Greg
I’m a noob when it comes to cooking, but I really enjoy making breakfast! Quick question – If I were to want to make this recipe with, say, 8 eggs, would you just multiply the amount of water accordingly? example: 2 eggs = 2 Tbsp water, so 8 eggs would = 8 Tbsp water? The reason I ask is that my eggs are habitually runny! Thanks for the awesome recipe, and I can’t wait to try it out.
Tiffany
Hi Greg! I’d halve the water if you’re making 8 eggs. I’m thinking a full 1/2 cup of water would be too much… but remember you can always add more every time you try to get the ratio just right for the bigger batch!
Lisa
So sorry! I posted my comment without the 5 stars it deserves!
Jessica
I work at Eggs Up Grille (so I have seen just about every style of egg there is) but I still think my scrambled eggs are way better than theirs. It could be the large amount of cheddar cheese I use- we LOVE cheese in this house!
Can I add cheese to these eggs??? I found this recipe while looking into cooking eggs on cast iron and now have learned multiple things!!!!! I can’t wait to implement the changes… but I am worried the cheese will make the outcome different OR will make it stick!!! Thanks!
Tiffany
Hi Jessica! I think you can add cheese, but I’d add it at the VERY end and maybe only stir/flip once before putting onto the plate… or add plate the eggs and then add the cheese and let the heat from the eggs melt the cheese. Let me know how it turns out!
Lisa
Hi Tiffany! I have never commented on a recipe before, but my eggs wonderful. So many recipes use the expression ‘the last recipe you will ever need’, but this one really is. Thanks so much. I am now a fan and will research to see what other gems you have to offer.
Tiffany
I’m so glad you liked these eggs Lisa!! And I appreciate you coming back for the rating. 🙂 ♥
Michelle Carpenter
What about the coconut oil if you’re doing a bigger batch like 20 eggs (or less, a dozen). Do you use more coconut oil?
Tiffany
No, you’ll need that amount for every time you cook the eggs… so you can whip them up, but if you cook them in two batches, then you’ll need twice the amount of coconut oil. Does that make sense?
D
I love eggs anyway I can get them. I love how these eggs turned out. Great recipe details.
Tiffany
Thanks D! So glad you liked them!
Diana
Great tips. We always reach for the milk or cream to step up a dish.
Thank you for posting this yummy scrambled egg recipe.
Also, I’ve found that finishing my milk gravy with water leaves it smooth and shiny.
Oh…you asked what our favorite egg is. Mine is poached. I don’t think any method showcases fresh free roaming farm eggs better than poached.
Ladydi
Ok,you got me! I’ve been using milk in my scrambled eggs forever. Tried your method and it was great! Perfectly fluffy eggs,I’m a believer! Thank you so much! 👍👍👍
Tiffany
You’re most welcome!!
bobby
I tried using water for fluffy scrambled eggs per your recipe….IT WORKED! My wife loved them too. Whisking like crazy, medium low heat, and water were the keys…just liked you said!
Tiffany
So glad you liked the eggs Bobby!
Jaye
Delicious! I made these eggs today, and they were so good. The coconut oil and water made a huge difference in the texture of the eggs. Thank you for sharing this recipe!
Tiffany
You’re very welcome!
Thomas Anastasio
My fiance and I tried this recipe and I we both agreed we have seen the light. This truly is the only egg recipe we will ever need! Thanks so much for sharing.
Tiffany
You’re most welcome Thomas!!
Martin
The major health problem is not saturated fats but the unstable poly-un-saturated fats that begin to oxidize and become rancid the second the are extracted and exposed to air and light. I am 75 years old and have a lifetime of using nothing but the Holy Trinity: 1. Butter 2. Olive Oil and 3. Coconut Oil, the ones that are quite stable at cooking temperatures. What meds am I on at 75? None! I do not have high blood pressure or cholesterol or any other health problems. I do mountain trail hiking, whitewater kayaking and work as a brakeman on a tourist railroad. As the cardiologist said, “Fifty percent of my heart patients have high cholesterol. But on the other hand, the other fifty percent don’t.” Always keep in mind that these so-called nutritional experts have been telling you for the past 50 years to not use butter but to substitute TRANSFATS! Later I’m making a pie with a crust rolled out with unbleached flour and BUTTER! I hardly ever use whole grain flour as the fats begin to become unhealthy oxidized the second the stuff is milled. I do have a tiny 5 pound bag of King Arthur 100% whole wheat that comes with a date stamp on the bag and is kept in the freezer. Nuff for now, time to go chug down a nice big glass of healthy, high butter fat Golden Guernsey milk. Mmmmmmmmmmm, good stuff! The same stuff my mom always gave me when I was a kid.
Christel
Bless your hearts. …thank you
Tiffany
I appreciate you sharing the link with me Lynn. My concern with this research, is further down in the article it says, “And I don’t think coconut oil is as healthful as vegetable oils like olive oil and soybean oil, which are mainly unsaturated fat and therefore both lower LDL and increase HDL.” I’ve done quite a bit of digging into this theory, and I don’t agree with it. You’re welcome to search the blog for “saturated fat” to read the results of my digging.
Melissa Griffiths
This is an intense discussion on scrambled eggs! I’ll have to try your water technique!
Tiffany
Haha – it sure is! Who knew it would be so debatable. Hope you like this technique Melissa!
Branka
Okay I rarely comment but I had to come back to say this..
This recipe is AMAZING! For years I’ve been adding milk or sour cream to my scrambled eggs and never thought of using water instead. So I tried your method yesterday and was blown away by how fluffy and delicious the eggs were. I can’t believe the difference it made! You’re right, this is the only scrambled eggs recipe we’ll ever need, thank you so much!!
Tiffany
You’re SO very welcome Branka! I appreciate you coming back to comment too – it helps me improve what I’m doing for you!! ♥
Angel
Hi Tiffany,
I gave these a try today. In my opinion they are very good. But, I do have one critique. I would use less oil. I measured out two teaspoonfuls and it had my eggs swimming and there is a very greasy feel to the eggs afterwards. I used an 8″ stainless steel saute pan and they did not stick which was a great thing. My cast iron is in the oven getting re-seasoned. The smaller pan may have been the issue with the swimming. Next time I will go larger. The taste is outstanding and I love the texture. Thank you for the recipe! Many people assume that everyone is just born knowing the basics!
Tiffany
I’m so glad you enjoyed the eggs Angel! The oil issue might be my pan – it does seem to drink oil quickly, lol! I’ve updated the recipe to reflect this – there should be enough to coat the bottom of the pan for sure, but not puddles!
Jennifer McDonald
I am going to convert after trying these I just know it! One question though, refined or Virgin coconut oil? Thank you for sharing your life with us!
Tiffany
Hi Jennifer! I use virgin coconut oil. I’ve never tried refined, but I imagine it would have the same cooking effect with a slightly less noticeable flavor. I hope you love these (and thanks for cheering me on!).
Linda
Mom always used water in her eggs and so have I. I always thought it was a holdover from the Depression as a way of increasing volume without increasing the number of eggs used. Who knew it was a gourmet thing?
Do you not compost your egg shells? They provide calcium to plants. Any salmonella is killed by the heat of composting. We rinse the egg shells before adding to the compost bucket. We don’t worry about crushing them since the weight of the compost and the simple act of turning the pile crushes them for us. Michigan State University Extension has a good, short article on composting egg shells….http://msue.anr.msu.edu/news/adding_eggshells_to_compost .
Tiffany
I haven’t started composting again since we moved to Georgia Linda. It’s something I want to incorporate for 2018 for sure, but this year I was primarily focused on the garden.
Dani
I peel the inside membrane out of the egg shell, give the shell a quick rinse, and put the shell in a Tupperware container to save for amending my garden soil. Tomatoes are prone to blossom end rot if there is a calcium deficiency in the soil. In comes the shell: I crush them as well as I can and cast them over my garden beds where they will finish composting and deliver the calcium where it’s needed. I also add a sprinkling to the bottom of the hole I plant my tomatoes in. Eggshells can also be used to deter hungry slugs and snails by sprinkling it around the base of the affected plants.
Tiffany
Great tips Dani – thank you so much!
Linda
Thanks for the tip on sprinkling crushed egg shells to keep away slugs. I used to have to be careful where I stepped to keep from stepping on slugs. Since my neighbor’s guineas started roaming around, the slugs problem has gone away. Should the guineas stop roaming the neighborhood, I’ll know what to do when the slugs. The guineas also keep the flea and tick populations greatly reduced too which makes me and my dog happy.
Deni
I have got to try using water, Tiffany! I’m already on board with my small cast iron skillet and Tropical Traditions coconut oil. I also use a spatula and push the sides of the egg to the center as it’s cooking. My husband loves eggs!
P.S. When is the vanilla bean shortage going to be over 🙁
Tiffany
Add the water and you’ve got a KILLER breakfast Deni! As for the vanilla beans, soon I hope! 🙁
Sue R
I shall give this a try today! I have always used milk to dilute and have never used the coconut oil (which I have!). I’ll report back 😉
Thanks for this recipe xx
Sue ~~
Tiffany
Oh my Sue, you’re going to LOVE this!! The difference is night and day. Strange to say that about eggs, but it’s true!
Sue R
I tried and I have to say, I was impressed. The taste was very rich and creamy but the biggest difference was that there was no separation of milk and egg on the plate.
Thank you for this recipe – I shall make this again this evening 🙂 x
Tiffany
Thanks for the review Sue – so glad you liked it!!
Mj
I usually use half and half. Tried water this time and I didn’t like it. I could taste the water missed the cream taste.