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5.0 from 30 votes

How to Make Scrambled Eggs (Perfectly!)

Learn how to make scrambled eggs with my easy, foolproof method! Your eggs will turn out fluffy and creamy every single time.

Prep Time
2 mins
Cook Time
2 mins
Total Time
6 mins
Servings: 2 servings
Calories: 151 kcal
Course: Breakfast
Cuisine: American

Ingredients

  • 4 large eggs
  • pinch of kosher salt
  • ½ tablespoon butter, oil or bacon grease

Instructions

    Cup of Yum
  1. Whisk the eggs. Add the eggs and salt to a mixing bowl and whisk together, until fully combined and lightly frothy.
  2. Add the eggs. In a nonstick pan: heat the butter in a skillet over medium heat. Add the eggs to the skillet, reduce the heat to medium-low, and let the eggs cook for a few seconds without stirring. In a stainless steel pan: heat the skillet over medium heat until it's hot enough that a few water droplets dance in the pan. Add the butter to coat the bottom, then add the eggs. Reduce the heat to medium-low, and let the eggs cook for a few seconds without stirring.
  3. Scramble the eggs. Using a silicone or wood spatula, push the eggs across the pan to create soft curds. Continue this process of pushing and folding the eggs for about 1 to 2 minutes, until you've got big folds and the eggs are barely set, then turn off the heat. Note: the residual heat within the eggs will continue cooking them.
  4. Serve. Serve the eggs immediately and season with cracked black pepper.

Notes

  • Storage tips: Leftovers can be stored in the fridge for 3 to 4 days in an airtight container. To keep them fresh, let them cool completely before storing them. When reheating, warm them in the microwave or on the stovetop over low heat, adding a little water or butter to prevent them from drying out. 
  • Regarding the water droplet test: If you're doing the water droplet test in a stainless steel pan, you really only need a drop or two of water. If you test with too much water, you could impair the nonstick ability of the stainless steel pan as water has minerals in it, and too much remnant minerals on the pan will create a tackier surface. 

Nutrition Information

Calories 151kcal (8%) Carbohydrates 1g (0%) Protein 11g (22%) Fat 11g (17%) Saturated Fat 5g (25%) Polyunsaturated Fat 2g Monounsaturated Fat 4g Trans Fat 0.2g Cholesterol 335mg (112%) Sodium 147mg (6%) Potassium 122mg (3%) Sugar 0.3g (1%) Vitamin A 563IU (11%) Calcium 50mg (5%) Iron 2mg (11%)

Nutrition Facts

Serving: 2servings

Amount Per Serving

Calories 151

% Daily Value*

Calories 151kcal 8%
Carbohydrates 1g 0%
Protein 11g 22%
Fat 11g 17%
Saturated Fat 5g 25%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 4g 20%
Trans Fat 0.2g 10%
Cholesterol 335mg 112%
Sodium 147mg 6%
Potassium 122mg 3%
Sugar 0.3g 1%
Vitamin A 563IU 11%
Calcium 50mg 5%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.