A Quick & Easy Scrambled Egg Recipe
Ok, ok I know today’s recipe seems extremely basic, but it’s one I could have used myself a few years ago. I mean, have you ever made scrambled eggs and been disappointed by a rubbery texture or lackluster flavor? It happens to all of us, but today’s tutorial is meant to remedy all of your scrambled egg woes! I’ll walk you through the method I use to make fluffy, flavorful eggs for my family every single morning. The technique is simple, but knowing it is everything, and once you master it you’ll feel like a gourmet chef (or is that just me who feels that way when I scoop those perfectly tender, fluffy golden curds onto my plate?).
Why it works (& why you’ll love it):
Technique. Vigorously beating the eggs (with salt) and ensuring the pan is properly preheated makes all the difference. Scaleable. This recipe is written to serve one, but it easily scales up to feed a crowd. Adaptable. The recipe is stripped down to the simple basics, but it can be adjusted to your tastes. Top with cheese, fresh herbs, hot sauce, or whatever else you like on your eggs. I like to serve mine on toasted sourdough bread with avocado (and sometimes a sprinkle of everything bagel seasoning). Uses sour cream. This gives you flavorful, custardy scrambled eggs, but the recipe includes notes to swap this (preferred) ingredient for milk or heavy cream. Consistent results. After years of just “winging it” when making breakfast I got tired of unpredictable, inconsistent results. Following the tutorial below gives you perfectly cooked eggs, every time.
Ingredients
Read on for what you need for the best scrambled eggs (and possible substitutes):
Eggs. My recipe uses three large eggs, but if you need to make more, feel free to scale up the recipe. Room temperature or cold eggs will work. Butter. We’ll use just a bit of butter for the pan. Because it’s such a small amount, you can use either salted or unsalted butter (though I recommend salted here). Salt and pepper. For flavor! Don’t skip these. I talk more about when to add the salt below (some people have very strong opinions about this!). Sour cream. While technically optional, please try your scrambled eggs this way at least once. Adding some dairy like sour cream, heavy cream, or milk helps make the eggs slightly fluffier/more custardy rather than flat/rubbery (for a non-dairy option you could substitute a nut milk). Personally, I love sour cream the most because it adds the most depth of flavor (just like in my pie crust and cheesecake!). Toppings. If you want to add cheese, you can add it about halfway through cooking or closer to the end. I’d recommend shredded cheddar, grated parmesan, or shredded Colby jack. Chopped fresh herbs and a splash of hot sauce are tasty additions as well!
SAM’S TIP: Some people advise against salting the eggs before adding them to the pan, and that’s honestly just silly! In fact, adding salt beforehand helps tenderize the egg yolks and help them retain moisture. For the full recipe please scroll down to the bottom of the post!
How to Make Scrambled Eggs
SAM’S TIP: Note that when making the recipe as written, you should use a small-ish skillet (mine is 8”). A larger skillet will cook the eggs too fast and won’t work as well. If you are doubling or tripling the recipe, a larger skillet will work fine then. Scrambled eggs are a great pairing with my cheesy hashbrown casserole or sausage gravy, or a savory side to French toast–yum 😋 Enjoy! Let’s bake together! Subscribe to my newsletter to be notified of all the newest recipes, and find my free recipe tutorials on YouTube 💜
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