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How to Cook Scrambled Eggs

Soft, pillowy, and full of nutrients – what’s not to love about fluffy scrambled eggs? Learn how to cook scrambled eggs in the best way using a few simple steps. And once you’ve got the technique down, make chilli scrambled eggs!

Scrambled eggs topped with chopped parsley with tomatoes in the background.

Ingredients You’ll Need

  • Eggs: Large, fresh eggs work best.
  • Water: Cold water is the secret ingredient for light and fluffy eggs. I use one tablespoon for every two eggs.
  • Oil: Use avocado or coconut oil to prevent the eggs from sticking to the pan.
  • Salt: A pinch of salt on eggs goes a long way

Additions and Substitutions

  • Replace the water with a cold splash of milk.
  • Pair the oil with a knob of butter to coat the eggs and give them a silky finish.

Tools Used to Make this Recipe

The best pan for scrambled eggs is a durable nonstick skillet. And make sure to use a silicone spatula or wooden spoon so you don’t disturb the nonstick coating on the pan.

How to Cook Scrambled Eggs

The full recipe with measurements is in the recipe card below.

Step 1: Crack the eggs into a small bowl and discard the shells. Add one tablespoon of water and whisk vigorously until fully incorporated.

Whisk eggs in a bowl with cold water.

Step 2: Warm an empty nonstick skillet over medium-high heat. Add the oil and let it warm for one minute.

Warm a non-stick skillet before adding oil or eggs.

Step 3: Reduce to a low-medium heat. Add the egg mixture and cook undisturbed for 30 seconds until the edges appear to change. Start in the middle of the pan and make small circular motions using a silicone spatula.

Cook the eggs undisturbed for 30 seconds until the edges begin to change.

Step 4: Sprinkle with a pinch of salt and continue in circular motions until you form large curds, then make gentle, back-and-forth motions until all sides of the egg touch the bottom of the pan.

Move the eggs in a circular motion until you form large curds.

Step 5: Remove the eggs from heat while they are still glistening, as they will continue to cook.

Remove the eggs from the pan while they're still glistening.

Expert Tips

  • Vigorously whisk the eggs with a small amount of water before cooking them, and don’t be shy. Whisking creates pockets of air, producing fluffier eggs. 
  • Warm the oil over medium heat, then reduce the heat before adding the beaten eggs. The quickest way to make dry, overcooked eggs is using high heat. 
  • Carryover cooking is a thing. Once you’ve formed large soft curds, remove them from heat since they will continue to cook in the residual heat. 

How Do You Make Scrambled Eggs Taste Better?

Frequently Asked Questions

Why do you add water to scrambled eggs?

Adding water to the eggs while beating them helps them produce steam as they cook, resulting in fluffy scrambled eggs. You can also use milk, heavy cream, or cottage cheese if you prefer.

More Breakfast Recipes:

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Scrambled eggs topped with chopped parsley with tomatoes in the background.

How to Cook Scrambled Eggs

Tressa Jamil
Learning how to cook scrambled eggs isn't complicated, or at least it shouldn't be. Follow my tips and make fluffy scrambled eggs every time.
5 from 5 votes
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Breakfast
Cuisine American
Servings 1 Serving
Calories 223 kcal
Ingredients
  
  • 2 large eggs
  • 1 tablespoon cold water
  • 2 teaspoons avocado oil
  • salt, to taste
Instructions
 
  • Crack the eggs into a small bowl and discard the shells. Add one tablespoon of water and whisk vigorously until fully incorporated.
  • Warm an empty nonstick skillet over medium-high heat. Add the oil and let it warm for one minute.
  • Reduce to a low-medium heat. Add the egg mixture and cook undisturbed for 30 seconds until the edges appear to change. Start in the middle of the pan and make small circular motions using a silicone spatula.
  • Sprinkle with a pinch of salt and continue in circular motions until you form large curds, then make gentle, back-and-forth motions until all sides of the egg touch the bottom of the pan.
  • Remove the eggs from heat while they are still glistening, as they will continue to cook.
Notes
Expert Tips:
  • Vigorously whisk the eggs with a small amount of water before cooking them, and don’t be shy. Whisking creates pockets of air, producing fluffier eggs. 
  • Warm the oil over medium heat, then reduce the heat before adding the beaten eggs. The quickest way to make dry, overcooked eggs is using high heat. 
  • Carryover cooking is a thing. Once you’ve formed large soft curds, remove them from heat since they will continue to cook in the residual heat. 
Nutrition Disclosure:
  • The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
Nutrition
Serving: 2 Scrambled Eggs | Calories: 223 kcal | Carbohydrates: 1 g | Protein: 13 g | Fat: 19 g | Saturated Fat: 4 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 10 g | Trans Fat: 0.04 g | Cholesterol: 372 mg | Sodium: 143 mg | Potassium: 138 mg | Sugar: 0.4 g | Vitamin A: 540 IU | Calcium: 56 mg | Iron: 2 mg
Did you make this recipe? Let me know how it turned out for you! Leave a comment below and follow @thejamilghar or tag #thejamilghar on Instagram!
4.80 from 5 votes (3 ratings without comment)
Recipe Rating




Ethan Thompson

Friday 26th of May 2023

I felt weird not knowing how to make scrambled eggs so thank you for posting.

Tressa Jamil

Friday 26th of May 2023

Not weird at all. I am glad this write up was able to help you out.

Olivia Adams

Friday 26th of May 2023

These were the perfect fluffy scrambled eggs.

Tressa Jamil

Friday 26th of May 2023

There are so many ways to make scrambled eggs, but fluffy scrambled eggs are my favorite.