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Brown skillet with scrambled eggs topped with chives and silicone spatula.

How to Make Scrambled Eggs

If you are new to cooking, or simply just trying to figure out how to make scrambled eggs I am here to share with you my no-fail fluffy scrambled egg recipe.
Course Breakfast
Cuisine American
Diet Gluten Free
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 2
Calories 202kcal
Author Katie


  • Whisk
  • Mixing Bowl
  • Frying Pan
  • Stove Top


  • 1 tablespoon Butter
  • 4 Eggs
  • 1 tablespoon Heavy Cream
  • Salt and pepper to taste


  • Add the butter to a medium-size frying pan. Place on the stove top and heat on low heat while you whisk the eggs.
  • Crack the eggs into a deep bowl, add in the heavy cream, and salt and pepper to taste. Break the yolks with your whisk and begin to whisk vigorously for 1 minute until the eggs are completely mixed together and frothy (bubbles on the surface).
  • Bump the heat to medium-low, swirl the butter around the pan (if it's already melted). Once butter is fully melted then pour in the whisked eggs.
  • Using a silicone balloon whisk, continue to whisk the eggs in the pan for 30 seconds to continue adding air to the eggs. Let the bottom of the eggs set for about 10 seconds then run a silicone spatula from the edge of the pan into the middle. Continue doing this method until you have scraped the eggs off all parts of the pan. Once they start to set more (clumps form), tilt the pan so that the uncooked eggs can slide onto the cleaned off surface area of the pan.
  • Reduce the heat to low, and continue to slide the cooked eggs into the middle of the pan with the silicone spatula. Continue rotating to allow uncooked eggs to hit the surface pan. Gently fold the eggs so that any remaining wet spots touch the pan and finish setting. Once the eggs have set and no more wet spots are visible, divide on plates and enjoy. Top with dried chives or parsley if desired.


  • For Fluffy Eggs - DO NOT chop the eggs with your spatula or else you will get tiny broken eggs and not fluffy eggs.
  • For Creamy Eggs - I always use heavy cream. You can always substitute half and half or even milk for the heavy cream if you don't have it on hand.
  • Toppings / Mix-Ins - You can add 3 tablespoons of shredded cheese once the eggs start to set a little bit. We like to shredded cheddar the best, but you can add any type you like. I have also mixed in a tablespoon of whipped cream cheese, marscapone, Boursin, or goat cheese. 
    • Vegetables - You can add in to the scrambled eggs are sauteed vegetables like onions, bell peppers, mushrooms, and even diced zucchini.
    • Meats - Cooked crumbled sausage, diced bacon, or ham.


Serving: 0.33c | Calories: 202kcal | Carbohydrates: 1g | Protein: 11g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 353mg | Sodium: 178mg | Potassium: 129mg | Sugar: 1g | Vitamin A: 760IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 2mg