How to Make Scrambled Eggs

Fork diving into a pile of fluffy scrambled eggs on a white plate.

How to Make Scrambled Eggs

Today I'm sharing how to make perfect scrambled eggs in a matter of minutes! These have the best flavor and texture and taste great with or without cheese.

Recipe includes a how-to video!

Course Breakfast

Cuisine American

Prep Time 3

Cook Time 3

Total Time 6

Servings serving

Calories 325kcal

Author Sam Merritt

Equipment

Ingredients

3 large eggs room temperature preferred
1 ½ Tablespoons sour cream may substitute milk or heavy cream
⅛ heaping teaspoon salt
Freshly ground black pepper to taste
1 Tablespoon (14 g) salted butter

Instructions

In a small mixing bowl, vigorously whisk together eggs, sour cream, salt, and pepper (at least 30 seconds of vigorous whisking). Set aside.
3 large eggs, 1 ½ Tablespoons sour cream, ⅛ heaping teaspoon salt, Freshly ground black pepper to taste
Heat a small skillet over medium (or just a notch below medium) heat. The pan must be thoroughly warmed, this will take several minutes. You should be able to feel the heat radiating from it if you hover your hand several inches above the pan before proceeding.
Once pan is warmed, add butter and swirl until melted (butter should sizzle upon hitting the pan but should not be browning. If it begins to brown, it means your pan is too hot).
1 Tablespoon salted butter
Add eggs and lift the pan from the heat and gently swirl it. Return to the stovetop and allow eggs to cook for several seconds until the bottom is just barely set, then use a rubber spatula to gently stir/fold over the eggs, scraping the bottom of the pan. Allow eggs several more seconds to begin to set again, and then stir periodically and gently to keep eggs from overcooking (the more you stir the smaller curds you'll have).
Once eggs appear almost completely cooked to your liking, immediately remove from pan and transfer to a plate (they’ll continue to cook on the plate). Enjoy warm.

Video

Notes

Egg temperature

Room temperature or cold eggs work just fine here. Note that it's ideal (but not mandatory) for your sour cream to be the same temperature as your eggs so it combines well. If it looks separated and piecey after whisking, don't worry though, they'll still taste fine in the end!

Add cheese

If you’d like to add cheese, a sprinkling of shredded cheese can be added when eggs are about halfway cooked. I add about 2 Tbsp of cheese for 3 eggs, but feel free to adjust to your liking.

Nutrition