You’re only ten minutes and a few “secret” ingredients away from ultra-fluffy, truly-perfect scrambled eggs that you can load up with all your favorite toppings to start your morning off on the right foot!
Hiiiiiiya! Welcome back to the second installment of Kitchen How-To’s! Today is gonna be aaaaall about the eggs. I’m going to show you exactly how to make the perfect pan of scrambled eggs.
For real, guys. These are the scrambled eggs you’ve been waiting for your entire life. Today is the day I share all the scrambled egg SECRETS!
Are you excited?! I am. It’s the little things, guys, the little things. 🙂
Let’s discuss the characteristics of a good batch of scrambled eggs.
- FLUFFY. They’re gotta be ultra-fluffy, and I just so happen to know the secret to getting ’em fluffy every time! (keep reading)
- Easy. Ain’t nobody got time to slave over the eggs on crazy mornings! 10 minutes later and it’ll be time to ring that breakfast gong.
- Loaded up with a plethora of the “egg-tras.” You know the drill: Cheese, fresh avocado…more cheese and more avocado. ♥
We’ll get started by first whisking our eggs with a little magical ingredient I like to call buttermilk. Yeeeeess! This is exactly how we’re get that so-fluffy-I’m-gonna-die scrambled egg texture.
Just a mere 1/2 cup buttermilk is all you’ll need, but it really transforms these eggs into soft, luxurious and oh-my-gosh, DREAMY. I really wouldn’t suggest skipping this crucial ingredient. You can even make your own buttermilk!
Now the pan that you cook your eggs in has gotta be hot. Hot, hot, hot! Heat it up over medium heat with a little bit of oil until the oil is shimmery. Then slowly pour in your thoroughly-beaten egg mixture.
Next comes the waiting game. One of the secrets to getting the best-cooked scrambled eggs is to cook ’em low ‘n’ slow and that’s exactly what we’re doing here. Don’t be tempted to turn up the heat to make them cook faster!
Slooooooow she goes for about 5-8 minutes. Occasionally fold the eggs around with a spatula while they cook, but don’t go crazy with the stirring—we want to keep those SOFT scrambled egg curds!
Once the eggs begin to set, pull ’em off the heat and gently use the spatula to break up the curds a little bit. Season the eggs to your personal preference with salt/pepper and now comes the FUN part!
The egg-stras of course. Pile any and ALL of ’em on. Don’t hold back.
Really, anything goes here. 😉
A few of my personal favorites include….
Diced sweet peppers, sliced avocado, shredded cheese (your favorite kind!) fresh tomato, crumbled cooked sausage, bacon bits, chopped spinach or kale, fresh herbs, ect.
I vote that we pile them all on. Good plan, yes?! Yes.
There you have it friends! All the secrets to perfect scrambled eggs are now in your hands. Now I’m just gonna put it out there and reaaaaally suggest that we all do breakfast-for-dinner tonight, because I donno about you but I’ve got a pretty big scrambled egg craving currently going down here.
Egg cravings = The best kind. Enjoy, friends!
How To Make Perfect Scrambled Eggs
- 10 large eggs
- 1/2 cup buttermilk
- 1 tablespoon vegetable oil
- Salt and pepper to taste
- Optional egg toppings: chopped spinach tomatoes, sweet peppers, avocado, shredded cheese, ect.
- In a large bowl, whisk eggs and buttermilk until completely smooth. Heat oil in a large nonstick skillet over medium heat until shimmery. Pour beaten egg mixture into pan. Once eggs begin to set, very gently fold eggs around with a spatula a few times until eggs are cooked. (this should take 5-8 minutes---don't overstir the eggs otherwise they won't be fluffy!)
- Remove scrambled eggs from heat and season with salt and pepper. Serve eggs immediately warm with desired toppings.
Try my Rainbow Veggie Kale Scrambled Eggs next! ♥
Gayle @ Pumpkin 'N Spice says
I love this post, Sarah! I make scrambled eggs often, though I feel like mine are never fluffy enough! I’m totally pinning this to use for the next time I make them. Love your gorgeous pictures, too!
I hope you can try these eggs soon, Gayle!! You seriously will never want your eggs any other way again!
BUTTERMILK?! Who knew. I’m off to go pick up a carton RIGHT NOW.
I’m convinced it’s just a magical ingredient. 😉
Medha @ Whisk & Shout says
Sarahhhh! Girl you’re killing me, I’m heading to brunch in a couple hours and this is whetting my appetite! Awesome guide 🙂
Haha! I hope you had fun at your brunch, Medha! You’ve gotta try these eggs soon!
Ashley | The Recipe Rebel says
What?? I love the addition of buttermilk! Definitely going to have to try that!
It’s such a simple addition, but it makes a WORLD of difference!
Jess @ Flying on Jess Fuel says
I think the slow part is where I fail! I’m too impatient and my “scrambled” eggs always come out like broken up pieces of omelet. HAHA! I need to try your method. And I love the buttermilk trick!
Haha! I am totally the most impatient person EVER when it comes to things like that too! The promise of perfectly-cooked scrambled eggs is definitely enough to give me patience! LOL. 😉
Kelly - Life Made Sweeter says
These scrambled eggs look so fluffy and perfect! Love the buttermilk! Totally have to try that next time!
Natalie @ Tastes Lovely says
All great tips! Nothing worse than poorly made scrambled eggs. Yours are PERFECT!
Awww you’re too sweet, girly! xoxo 🙂
Justine | Cooking and Beer says
I LOVE when you post recipes like this, Sarah! … and I don’t know how you managed to make scrambled eggs photograph so well, but you are officially my hero.
Haha! Justine, you are too kind! I definitely have to agree with you that scrambled eggs are a pain to photograph! I kinda like eating them better. 😉 LOL
Betty Sievert says
This is great, thanks. I eat so many eggs its a wonder I don’t grow feathers!
Haha! Thank you Mrs. Sievert!
Amber @ Dessert Now, Dinner Later! says
I love heavy cream or half & half in my eggs, so I’m sure I would love the buttermilk!
Ooh now I want to try cream in my scrambled eggs! I’ll bet it makes them unbelievably fluffy!
aimee @ like mother like daughter says
These really do look like perfect scrambled eggs. I love the pepper and avocado too and which I had these for breakfast this morning!!
Thanks Aimee! There’s nothing quite like perfect scrambled eggs! 😉
I love this recipe and try to make tomorrow.
Let me know how they turn out!
Confused: “Hot, hot HOT” or “Low and slow??”
Sorry, that definitely could be a little confusing! It’s important for your pan to be hot but NOT over high heat. Medium heat will heat it up slower which will prevent the eggs from burning.
Awesome.I now know the secret ingredient to fluffy scrambled eggs,,and also the toppings.are a game changer..thanks
Jill Marie Hrabosky says
My grandma always made the best scrambled eggs, and the secret ingredient was buttermilk. She also added bacon pieces and onion. The absolute best. I’m carrying on the tradition.
Gordon Ramsay says
This is an amazing…and it looks soo yummy & sound so delicious…i will trying to make it …Thanks for sharing….
Gordon Ramsay says
I love this recipe. Thanks for sharing….
Gordon Ramsay says
This looks so good! Everyone at my house will love it!