How to Make the Best Scrambled Eggs

Today I’m sharing my go-to scrambled eggs recipe that I make for my family. It was inspired by the French method of cooking the eggs with butter and cream low and slow for moistness and creaminess, but cooked to a firmer texture for my family’s preferences (which also saves on the cooking time compared to the French method). They are truly the best scrambled eggs, in both flavor and texture, and the only way my kids want them now. If you’re looking for the best recipe for scrambled eggs, look no further! I’ve got details for how to make the best scrambled eggs below. I can’t wait for you to try our best fluffy scrambled eggs!

More breakfast ideas from fab everyday:

• Grab-and-Go Breakfast Pancake Sandwich
• Truffle Bacon
• Mexican Hash
• Sheet Pan Pancakes
• Hawaiian Roll French Toast Bake
• Cinnamon Roll Breakfast Casserole
• Ham and Cheese Breakfast Casserole
• Instant Pot Mushroom and Spinach Frittata
• Instant Pot Bacon and Gruyere Egg Bites
• Sun-Dried Tomato, Spinach, and Feta Instant Pot Egg Bites
• Overnight Vegan Chia Pudding
• 5-Ingredient Cinnamon and Brown Sugar Instant Pot Oatmeal
• Peaches and Cream Instant Pot Oatmeal
• Brown Sugar Pop Tarts

What you need to make the best fluffy scrambled eggs

Here is what you’ll need to make one serving of my best scrambled eggs recipe, but feel free to double, triple, etc. as needed for the amount of people you’re serving:

• Small bowl
• Whisk
• Nonstick frying pan
• Silicone spatula
• 2 large eggs
• 2 tablespoons heavy whipping cream
• Freshly cracked salt and pepper, to taste
• 1 teaspoon butter

How to make the best scrambled eggs recipe

To make the best fluffy scrambled eggs, start by whisking the eggs, heavy whipping cream, and some freshly cracked salt and pepper together in a small bowl until completely blended and a bit fluffy.

In a nonstick frying pan on medium-low heat, add the egg mixture and the butter (the butter will be added while still solid). Stir the mixture often with a silicone spatula until the butter has melted (it will distribute itself around the pan and within the egg mixture as it melts), and the egg mixture is set but still moist (you’ll have large curds, but they shouldn’t be totally dry yet).

Remove from heat and plate immediately. They will continue to cook and firm up while sitting, so err on the side of them looking still wet when you remove from heat.

This is the best recipe for scrambled eggs, perfected for my family over the last several years. My kids brag on it when they have friends sleeping over, which makes me very proud!

They are best when super fresh, as that’s when they’ll be the most moist and fluffy. You can make them in advance, but I usually try to time the eggs being done right when I’m ready to serve the meal. They’re the last thing I’ll prep for the breakfast, after the bacon or sausage, toast, or whatever else is accompanying them.

I can’t wait to hear what you think of our best scrambled eggs recipe! Let me know in the comments!