Learn all the secrets to making perfectly creamy scrambled eggs with this simple recipe and a few easy techniques!
Cooking eggs is a cornerstone to any good cook’s techniques and today we’re tackling what makes a good pan of scrambled eggs! Spoiler alert: there’s zero complicated steps and no fancy ingredients required.
I actually learned some of the techniques we’re using today from Gordon Ramsay during an episode of MasterChef and I was so excited to apply a few of his tips to my own scrambled egg game.
Gordon recommends using the not-so-secret ingredient of sour cream in scrambled eggs to get a perfect creamy texture and pairing that with my slower cooking method and wow, does it ever transform the eggs from “okay” to a real breakfast indulgence.
Trust me, you’ll never take your eggs any other way again.
These Scrambled Eggs feature…
- A perfectly creamy and fluffy texture
- Minutes to make and a blank canvas for many breakfast creations
- Only 3 simple ingredients needed
Making the Scrambled Eggs
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Unsalted butter
- Eggs
- Sour cream
Choosing Your Pan
Always use a nonstick pan when making scrambled eggs to prevent eggs from sticking to the pan during cooking. We personally love using our Always pan for scrambled eggs as it provides an ideal heating environment and the eggs slide right off easily.
Tips for Perfect Scrambled Eggs
- Cook eggs over medium heat – be careful not to let your pan get too hot otherwise the egg curds will overcook and become rubbery.
- Remove eggs from heat if cooking too fast – it should take the eggs about 2-3 minutes to cook in total. If you find that they’re cooking too fast, remove the pan from heat for a few seconds to regulate the temperature.
- Fold sour cream in eggs at end of cooking – once the eggs are mostly set, gently fold in 1 tablespoon sour cream until sour cream is melted and eggs are creamy.
Serving Suggestions
Try these ideas for serving scrambled eggs.
- Avocado or regular toast
- With add-ins – try folding in sliced avocado, cheese, sauteed mushrooms, spinach, sweet pepper, fresh herbs, a drizzle of hot sauce, salsa, and so much more!
- In a breakfast burrito or sandwich
- Alongside a breakfast meat such as sausage or bacon
There you have it, the secret to perfectly creamy scrambled eggs is now in your hands! And boy do they ever do their job right, the eggs are so insanely fluffy, yet creamy at the same time with just the right amount of tang from the sour cream.
You just won breakfast in the most simple way, congrats.
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.
More egg breakfast favorites to make next!
Creamy Scrambled Eggs
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Ingredients
- 1 tablespoon unsalted butter
- 6 large eggs, lightly beaten
- 1 tablespoon sour cream or crème fraiche
- Salt and pepper to taste
- Sliced green onions and cheese for serving, optional
Instructions
- Melt butter in a medium nonstick skillet over medium heat. Pour eggs into pan and use a flexible spatula to gently fold eggs several times, removing eggs from heat for a moment if they're cooking too fast. Eggs should take about 2-3 minutes to fully cook.
- Once eggs are almost set, fold sour cream or crème fraiche into eggs until melted. Remove eggs from heat, season with salt and pepper to taste, and fold in green onions and cheese if desired. Serve eggs immediately and enjoy!
Notes
Nutrition
This post was updated with new recipe tips and photos on 2/22/24.
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!
Sarah says
I hope you can try these eggs soon, Gayle!! You seriously will never want your eggs any other way again!
Joanne says
BUTTERMILK?! Who knew. I’m off to go pick up a carton RIGHT NOW.
Sarah says
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 🙂
Sarah says
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!
Sarah says
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!
Sarah says
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!
Sarah says
Thanks Kelly!!
Natalie @ Tastes Lovely says
All great tips! Nothing worse than poorly made scrambled eggs. Yours are PERFECT!
Sarah says
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.
Sarah says
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!
Sarah says
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!
Sarah says
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!!
Sarah says
Thanks Aimee! There’s nothing quite like perfect scrambled eggs! 😉
Wisemommy says
I love this recipe and try to make tomorrow.
Sarah says
Let me know how they turn out!
Angela says
Confused: “Hot, hot HOT” or “Low and slow??”
Sarah says
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.
Sidi says
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.