Want to make perfect eggs for breakfast? See how to make the best scrambled eggs recipe. With just a handful of simple ingredients, this breakfast and brunch favorite is packed with flavor and has a light, soft texture. It’s ready fast, too. Let’s make it…
Table of Contents
Why this simple scrambled eggs recipe is the best
- They’re always perfectly light and fluffy eggs.
- Never dry – great for people who like a little more liquid egg.
- Ready in 10 minutes.
- Made with just a few ingredients. Pretty healthy.
- Perfect for breakfast and brunch.
- Includes a video for beginners (scroll to bottom of page).
Ingredients
My recipe for fluffy scrambled eggs doesn’t have a “secret ingredient”. Well, unless you count the compound butter, though you can use regular butter, too.
Here’s what you need…
- Eggs
- Black pepper
- Sea salt
- Butter, unsalted or garlic herb compound butter (easy to buy premade)
- Cilantro
- Red bell pepper (or try green pepper)
How to make scrambled eggs
Here’s the walk through of this classic breakfast dish…
- Crack eggs out of shells into a small mixing bowl. Remove white things in eggs if desired (see video). Add half the salt and all of the pepper. Whisk eggs with seasonings until fully combined.
- Add butter to a medium sized non stick pan or nonstick skillet over medium high heat. Once butter is melted and starting to bubble, add the eggs.
- Continue to cook, stirring scrambled eggs constantly with a silicone / rubber spatula as the eggs form curds. Push the eggs around the non stick pan, without letting them set as they cook. This helps them pick up heat, without getting dry or frying. I don’t like browned scrambled eggs! (my recipe makes them with soft yellows that are very fluffy) They will quickly come together in about 1 minute. When they are solidified, but before they are completely cooked (leave them a little liquidy), turn off the burner and remove from heat. Immediately transfer the cooked scrambled eggs to a serving plate (where they’ll continue cooking slightly).
- Top your best scrambled eggs with remaining sea salt if desired, cilantro, and red pepper. Enjoy.
FAQs
Cilantro tastes very good in eggs, if you ask me. In this quick and easy scrambled eggs recipe, I prefer sprinkling cilantro or parsley on top of eggs instead of cooking it in them on the stove. The flavor is a bit brighter.
I like to use flavored or plain sea salt, and fresh cracked black pepper. You can can shop the (gifted) sea salt you see in my recipe video.
My favorite homemade version is in this recipe for compound butter for steak.
Yes, personally I do. There are so many ways to cook scrambled eggs, I know Gordon Ramsey has a version I’m a fan of also. But when I’m in a breakfast rush and want them done fast, I always use medium-high. If you’re cooking them for the first time, you can turn the heat to medium once the butter melts. This will help you slowly form large soft curds in the eggs as you’re learning for the first time.
To turn this into scrambled eggs with cheese, modify the recipe by adding a sprinkle of about 1 tbsp cheddar cheese (or another melty cheese), once large curds have formed (while stirring the eggs in the pan). This way the cheese will melt while cooking.
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Meat thermometer recommendations
Every home chef needs a reliable meat thermometer to cook food perfectly.
On Sip Bite Go, you’ll often see me using:
- Meater thermometer – a fancy wireless thermometer that connects to a phone app – gifted to me from a Traeger partnership.
- ThermoPro digital thermometer – which has a wire that connects the thermometer to a display box outside the oven/grill.
It’s like being psychic! The great thing about either of the thermometers above is that I don’t have to take the food out of the oven to know the temperature.
How to use ‘em… What I do is stick the digital thermometer in steak, pork, chicken, whatever… Then put the food in the oven, on the smoker, or grill.
While the meat cooks, it reads the temperature so I know exactly what temp meat is as it’s cooking. Without having to take it out and check. It’s really difficult to overcook food when you know exactly what temp it is inside!
Are you a foodie, too?
Hey home chefs, hope that answers all your questions about making my version of the best scrambled eggs recipe ever. I’ve been making them this way for a very, very long time. If you’re feeling fancy, try your eggs with caramelized onions on top.
If you don’t follow me on instagram you totally should @sipbitego. And for more deliciousness, subscribe to the Sip Bite Go channel and see the Sip Bite Go recipe collection.
The Best Scrambled Eggs Recipe (So Fluffy) | Sip Bite Go
Equipment
Ingredients
- 3 eggs
- ¼ tsp pepper black, fresh cracked
- ½ tsp sea salt divided
- 1 tbsp butter unsalted or garlic herb compound butter
- 1 tbsp cilantro fresh chopped leaves or thinly sliced
- 2 tbsp red bell pepper diced (or green pepper)
Instructions
- Crack eggs out of shells into a small mixing bowl. Remove white things in eggs if desired (see video). Add half the salt and all of the pepper. Whisk eggs with seasonings until fully combined.
- Add butter to a medium sized non stick pan or nonstick skillet over medium high heat. Once butter is melted and starting to bubble, add the eggs.
- Continue to cook, stirring scrambled eggs constantly with a silicone / rubber spatula as the eggs form curds. Push the eggs around the non stick pan, without letting them set as they cook. This helps them pick up heat, without getting dry or frying. I don’t like browned scrambled eggs! (my recipe makes them with soft yellows that are very fluffy) They will quickly come together in about 1 minute. When they are solidified, but before they are completely cooked (leave them a little liquidy), turn off the burner and remove from heat. Immediately transfer the cooked scrambled eggs to a serving plate (where they’ll continue cooking slightly).
- Top your best scrambled eggs with remaining sea salt if desired, cilantro, and red pepper. Enjoy.
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