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How to Cook Perfect Scrambled Eggs

How to Cook Perfect Scrambled Eggs

Scrambled eggs can make a delicious breakfast, lunch or dinner so it’s good to know how to cook scrambled eggs so that they are as tasty as possible. Today I’m going to show you how!

It took me quite some time to perfect my scramble egg skills but I think that my husband would agree, I have finally got it down pat! We actually include scrambled eggs in our meals fairly often and I’ll be sharing some of our favorite recipes that incorporate scrambled eggs soon!

Wondering How to Cook Scrambled Eggs? I have finally perfected my scrambled egg recipe and now you can too, it's easy and the best scrambled eggs that you have ever tasted, I promise!

Also, if you are looking for other recipes to make with scrambled eggs, check out my recipe for Mini Baked Egg & Cheese Breakfast Burritos they are SO easy and perfect for making a healthy breakfast that you can grab on the go!

How to Cook Scrambled Eggs

(serves 2)

Ingredients for Perfect Scrambled Eggs

What You’ll Need to Make Perfect Scrambled Eggs

  • 6 extra large eggs
  • 2 tablespoons butter
  • 1 tablespoon chives, finely chopped
  • 2 tablespoons half-and-half
  • 2 tablespoons sour cream
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper

How to make perfect scrambled eggs

Add the butter to a medium size skillet and melt it over medium-low heat.

Making Scrambled Eggs

While the butter is melting, crack the eggs into a large bowl and whisk until frothy.

Add the half-and-half and whisk again.

Pour the eggs into the skillet and do not stir them for two minutes. This allows the bottom of the eggs to set.

Stirring Scrambled Eggs

Use a rubber spatula to pull the eggs from the outside of the pan toward the center to form large curds of cooked egg. Do this two or three more times or until you pushed the first layer of cooked eggs to the sides of the pan.

Let the eggs cook again for one minute and repeat the same process.

Ingredients in Scrambled Eggs

When the eggs are about 80% cooked, add the sour cream and chives. Gently stir being careful not to break up the eggs.

Turn the heat down to low and continue cooking the eggs until they are the consistency you like.

Perfect Scrambled Eggs

Taste and adjust the salt and pepper to your liking before serving.

Notes for making the MOST perfect scrambled eggs: 

This method produces light and fluffy scrambled eggs that are velvety and delicious!

The sour cream adds richness and keep them nice and moist.

The chives are optional, but they give the eggs an onion/garlic flavor that’s very mild and delicious!

The things that will ruin your scrambled eggs are:

Your heat is too high. The low and slow cooking method is the way to go when cooking scrambled eggs. If you use too high of a heat will yield overcooked, dry eggs.

Why are my scrambled eggs runny?

If you find that your eggs are runny with too much liquid: Most people just pour in milk haphazardly, which results in watery eggs. The half-and-half keeps them nice and moist without being liquidy.

Not using a nonstick pan: This one is self-explanatory. It’s absolutely necessary to use a good, nonstick pan to make scrambled eggs.

Cooking the eggs too long: Remove the eggs from the heat just before they’re done. The heat from the pan will continue to cook the eggs, so be sure to get it off of the heat. Better yet, get them out of the pan!

How to make the perfect scrambled eggs every time with this fail proof recipe

Now that you know how to make the perfect scrambled eggs, you can use them to make these mini cheese breakfast burritos, another of my favorite breakfast recipes: 

Burritos Made With Scrambled Eggs

Print out the Recipe for Perfect Scrambled Eggs

Perfect Scrambled Eggs

Perfect Scrambled Eggs Recipe

Make perfect scrambled eggs every time with this fool proof recipe that will help you to make the very best breakfast eggs every time!

Ingredients

  • 6 extra large eggs
  • 2 tablespoons butter
  • 2 tablespoons half-and-half
  • 2 tablespoons sour cream
  • 1 tablespoon chives, finely chopped
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper

Instructions

    Add the butter to a medium size skillet and melt it over medium-low heat.

    While the butter is melting, crack the eggs into a large bowl and whisk until frothy.

    Add the half-and-half and whisk again.

    Pour the eggs into the skillet and do not stir them for two minutes. This allows the bottom of the eggs to set.

    Use a rubber spatula to pull the eggs from the outside of the pan toward the center to form large curds of cooked egg. Do this two or three more times or until you pushed the first layer of cooked eggs to the sides of the pan.

    Let the eggs cook again for one minute and repeat the same process.

    When the eggs are about 80% cooked, add the sour cream and chives. Gently stir being careful not to break up the eggs.

    Turn the heat down to low and continue cooking the eggs until they are the consistency you like.

    Taste and adjust the salt and pepper to your liking before serving.

Notes

This method produces light and fluffy scrambled eggs that are velvety and delicious!

The sour cream adds richness and keep them nice and moist.

The chives are optional, but they give the eggs an onion/garlic flavor that's very mild and delicious!

The things that will ruin your eggs are:

Too high of a heat: The low and slow cooking method is the way to go when cooking scrambled eggs. Too high of a heat will yield overcooked, dry eggs.

Too much liquid: Most people just pour in milk haphazardly, which results in watery eggs. The half-and-half keeps them nice and moist without being liquidy.

Not using a nonstick pan: This one is self-explanatory. It's absolutely necessary to use a good, nonstick pan to make scrambled eggs.

Cooking the eggs too long: Remove the eggs from the heat just before they're done. The heat from the pan will continue to cook the eggs, so be sure to get it off of the heat. Better yet, get them out of the pan!

Did you make this recipe?

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Meet the author – Keri Lyn

The creative and frugal mind behind She Saved for over 12 years now, Keri Lyn shares her adventures in parenting along with her love for family travel, country living and brand marketing. A self-proclaimed “brand loyalist”, Keri Lyn is known for her strong and enthusiastic voice when it comes to the products and brands that she loves. She Saved has become a community for like-minded consumers who appreciate saving money, time and sanity by getting the best deals on quality products and experiences.

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7 Comments

  1. These look delish! I usually make a single one in the microwave in a bowl for me because I hate to clean a pan!! I have never added sour cream – good idea! Did you know that adding salt to uncooked eggs can cause them to be a bit rubbery?

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