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How to Cook Scrambled Eggs

What’s not to love about fluffy scrambled eggs? Master how to cook scrambled eggs using a few simple steps. And once you’ve nailed the technique, spice things up with chilli scrambled eggs.

Scrambled eggs on a plate.

Key Ingredients

  • Eggs: Large, fresh eggs work best for the best texture and flavor.
  • Water: A splash of cold water (about 1 tablespoon per two eggs) makes the scrambled eggs light and fluffy.
  • Oil: Avocado, coconut, or olive oil prevents the eggs from sticking and adds richness. You can use salted butter but oil heats up faster resulting in larger pieces of fluffy scrambled eggs.
  • Salt: Just a pinch of kosher salt enhances the flavor without overpowering it.

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 You’ll Need

A nonstick pan is the best choice for cooking scrambled eggs because it prevents sticking and makes cleanup easy. Make sure to use a silicone spatula or wooden spoon so you don’t disturb the nonstick coating on the pan.

A preheated stainless steel pan or seasoned cast-iron skillet can also work, but they require more skill to prevent the eggs from sticking.

How to Cook Scrambled Eggs

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

Step 1: Crack the eggs into a bowl with one tablespoon of cold water and kosher salt and whisk to combine.

Whisk eggs in a bowl with cold water.

Step 2: Warm a nonstick skillet with oil over medium-high heat for 3 minutes until the pan is hot. Reduce to medium-low heat and pour the egg mixture into the center of the pan.

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

Step 3: 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 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 4: 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. 

If you find these kitchen tips helpful, be sure to try one of these egg recipes!

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:

Did you make this recipe?

Let me know how it turned out for you by leaving a comment and rating below. And if you’re looking for more healthy international recipes for everyday cooking, sign up to get them delivered straight to your inbox.

Scrambled eggs on a plate.

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
  • kosher salt, to taste
  • 2 teaspoons oil
Instructions
 
  • Crack the eggs into a bowl with one tablespoon of cold water and kosher salt and whisk to combine.
  • Warm a nonstick skillet with oil over medium-high heat for 3 minutes until the pan is hot. Reduce to medium-low heat and pour the egg mixture into the center of the pan.
  • 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 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
Serving: 1 Serving | Calories: 223 kcal | Carbohydrates: 1 g | Protein: 13 g | Fat: 19 g | Saturated Fat: 4 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 10 g | Cholesterol: 372 mg | Sodium: 143 mg | Potassium: 138 mg | 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.