The Right Way To Make The Best Scrambled Eggs!

Uncategorized | August 20, 2008 | By

make the best scrambled eggs

How To Make The Best Scrambled Eggs

I refuse to order scrambled eggs at restaurants anymore. They suck. Which is a shame, because I love going out for breakfast…especially brunch! That used to be my favorite thing to do—Sunday brunch at a local restaurant—I’ll have scrambled eggs and a bloodie, please! But more and more, the eggs that I get on my plate are overcooked and rubbery. Maybe it’s an L.A. thing? Finding a good breakfast joint in this town is a serious task! But none the less, I don’t order them anymore. Ditto on omelets. Don’t EVEN get me started on omelets. The tragedy!

A few years ago I hosted a brunch at my apartment and Simone volunteered to make the scrambled eggs. What an eye-opener that was?! I had never seen anyone make scrambled eggs that way! Plus, they were divine—fluffy and light and full of delicate texture. I closely watched as she made a second batch and tried to learn the technique.

make the best scrambled eggs
Over the last few years I’ve expanded on the technique I learned by watching Simone and I really think it’s the BEST way to make scrambled eggs! It’s simple really. The two key points are:

1. You must use low heat throughout the entire cooking process

2. You must stir and scrape the bottom of the pan, for the ENTIRE cooking time!

Simone’s Scrambled Eggs

3 eggs
1/2 tablespoon of butter
Pinch of salt and pepper

Crack eggs in a bowl and add salt and pepper to taste. I usually add about 1/4 teaspoon of salt, or less. Place a non-stick pan on a burner turned to low heat. Immediately add the butter. DO NOT wait for the pan to heat up before adding the butter. Wait for the butter to slightly melt…about 30 seconds, and add the eggs. Immediately begin to stir and scrape the bottom and sides of the pan. You want to prevent the eggs from solidifying right away. Stir, stir, stir. Scrape, scrape, scrape. Right before the eggs are completely solid(you should still see some liquid egg yolk and white, but just a little), turn the heat off and continue to stir in the pan until no more liquid egg is visible. Let sit in pan for about a minute and serve.

Do you have a different technique? Share it with us in the comments!


  1. Leave a Reply

    October 6, 2008

    We call that the “low and slow” method at our house and yes, they taste like a completely different meal than the way most people prepare their scrambled eggs (like my Mom in the microwave – YUCK!). We also add a splash of milk, or lately, half and half.

    Love your blog!

  2. Leave a Reply

    October 6, 2008

    I normally add milk too to the recipe. Am going to give your tricks a try.

  3. Leave a Reply

    Guardian Angel
    October 6, 2008

    Just as I thought scrambled eggs are the simplest type of cooking.

    Although I tried adding pepper, but with milk I do not think so.

  4. Leave a Reply

    October 6, 2008

    I’m here from Problogger Killer Titles. Everyone should know this method to make eggs. My kids won’t eat my husbands eggs because he doesn’t move them constantly and lets them brown. I do add half and half to the eggs at the beginning.

  5. Leave a Reply

    October 6, 2008

    Thanks everyone! The adding salt at the end is so smart!

  6. Leave a Reply

    October 6, 2008

    I also learned from Alton Brown how to make scrambled eggs! I use a double boiler & stir (and scrape) constantly with a wooden spoon. They're so good no additions are necessary, except occasionally I add fresh spinach & a grating of Parmesan.

  7. Leave a Reply

    October 6, 2008

    These do look great.
    The best scrambled eggs I’ve made are in the style of Escoffier. You must not have a fear of butter however. And the eggs may not sit for any period of time when done.
    For two: Throughly whisk 5 eggs (no whites showing through). Melt 1 TBS. of butter over medium low heat. Add all the eggs and immediately begin stirring the eggs with a fork to make very small curds. When the eggs are just beginning to set, but are still very creamy, add one TBS of (room temperature) butter and whisk in. The eggs should still have a very wet appearance. Get them on to warm plates, sprinkle a pinch of kosher salt and cracked black pepper over them and serve immediately. Delicious!
    When dining out, one trick that works at some breakfast joints is to ask for “Eggs scrambled soft”. There are lots of short order chefs who will accomodate your good taste!

  8. Leave a Reply

    October 6, 2008

    milk at the end to stop them from cooking!

  9. Leave a Reply

    October 6, 2008

    My dad makes the BEST scrambled eggs with the motto, “keep em moving!” I add milk before I beat the eggs, but these ideas of cream cheese and chives are getting me all excited for Saturday morning breakfast!

  10. Leave a Reply

    October 6, 2008

    Milk at the end, eh? never thought of that one…the first thing that came to mind was “runny”. I will try it on my kidlets this morning and see what happens *they love being my guinea pigs, especially when chocolate is involved*

    One other thing, my butter ratio is a bit higher. I like it rich! I do not buy low fat anything. fifty, one hundred years ago, we didn’t have low fat this, low fat that, and I believe people were healthier. No proof of this, it’s just a faith/belief I have.

    cream cheese is nice, so is creme fraiche…how about a chunk of velvetta? fluffy egg-n-cheese.


  11. Leave a Reply

    Zhi Kang
    October 6, 2008

    Hello. Yup basically that’s a great way. Hold off ur salt and pepper towards the end. The salt will start to break down the eggs prematurely and the texture will be (slightly) affected and the pepper will lose it’s aroma.

    Instead of adding milk as some friends here have suggested, I’d suggest a tablespoon of creme fraiche or half and half towards the end., more velvety texture.

    You can also start the eggs in a cold pan together with the butter before it goes on the heat, I personally find it to be smoother this way.

    Also, why stop at chives? Throw in ur fav herbs, or even ingredients like smoked salmon (it’s heavenly, just cut back on the salt). Hope this helps!

  12. Leave a Reply

    Joyful Abode
    October 6, 2008

    This is basically how I make them, but I turn my stove to high, and just put the pot/pan on it for a second, then remove it (stirring the whole time), then put it over the heat again for a second, and remove it again… you really get to control the heat well that way.

    Also, wait until the very end to add any salt, because it will tend to make your eggs tough if you add it too soon.

  13. Leave a Reply

    October 6, 2008

    mmmm…cream cheese is such a good idea Leslie!

    Hollee, chives are an excellent addition..I used to that a lot…I should try it again!

  14. Leave a Reply

    October 6, 2008

    I’ve never done the low heat and constant scraping bit. I will have to try this the next time.

    I do, however, get a little “Paula Deen” with my eggs and add LOTS of butter. Always REAL and SALTED. At least a couple of Tablespoons when making 4 eggs (for two). The butter gives them a wonderful taste. I also NEVER add milk. I don’t like the consistency.

    I also like to chop up some chives and toss them in. Maybe add a little garlic powder (just a touch) – if I’m feeling nutty.

    I guess the “perfect” egg completely depends on what you’re going for!

  15. Leave a Reply

    October 6, 2008

    Yum..I just recently learned of this way to cook eggs. Two words..Waffle House! Who woulda thunk it! Ever since I stir and scrape also add a bit of milk.
    Oh yeah, another good thing to do is to add a bit of cream cheese before cooking…ahhh..divine!

  16. Leave a Reply

    October 6, 2008

    Cate, wheresthegrub,

    I’ve heard of this technique but I’ve also read two different ways of doing it…one is to add the milk BEFORE cooking, and the other is to add the milk at the very last minute of cooking…right before they set.

    Has anyone tried the second technique? I wonder if there’s a difference?

  17. Leave a Reply

    October 6, 2008

    Ya, I watched an episode of “good eats” where alton brown did it a similar way. Ever since, my eggs are divine! A tablespoon of milk or water for every egg is the rule I follow.

  18. Leave a Reply

    October 6, 2008

    To make them better, put a splash of milk in before you beat them up in the bowl..

    Moist and fluffy!

  19. Leave a Reply

    October 6, 2008

    No problem! try it out and let us know how they came out!

  20. Leave a Reply

    Heidi /SavoryTv
    October 18, 2008

    Hey great post! I’ve always liked them, well, not so scrambled! Basically what I do is add the eggs into the pan, and wait several seconds before scrambling! At that point I start to mix but only small amounts. It creates a really nice texture.

  21. Leave a Reply

    November 12, 2008

    I always add a teaspoon or so of water too. The water and the salt will make them fluffy. Great post!

  22. Leave a Reply

    Top Chef
    November 14, 2008

    Any cooking tips for making an omelet that isn’t rubbery, and overdone?

  23. Leave a Reply

    dave jones
    October 3, 2011

    i use about a cap to two of milk then a pinch of sugar pending on how many eggs you use then slowly scrape the pan and make sure to keep fluffing them as hey cook over a slow heat

  24. Leave a Reply

    December 16, 2011

    When i read this i didn't know there was another way to make eggs besides this! i was always taught to make eggs this way so i didn't think it was that weird to make them this way. But it does work wonders. 😉

  25. Leave a Reply

    February 4, 2012

    I just tried it as stated at the beginning and they were the best I ever made. Everyone said they were the best they'd ever eaten. I did add some milk, but I always have. I used the butter, but added more for a large pan. I had 6 eggs, as they were on the small side. I salted the mixture before cooking and we added pepper as each preferred. The low heat, butter and constant stirring is the trick. PERFECT! Thank you SOOOO much!

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