How to Make {the perfect} Scrambled Eggs

The perfect recipe and all the tips you need to make those irresistibly fluffy scrambled eggs.


Making scrambled eggs is an art. Come on, we’ve all had some that are tough and/or rubbery, and we’ve also been graced with those perfectly fluffy, neatly folded scrambled eggs which are often only found at diners or pancake houses. 

How to Make {the perfect} Scrambled Eggs

Did you know that it’s common for pancake houses (and sometimes other restaurants) to add pancake batter to achieve those perfect results? Well, good news! You can skip the diner and make your own perfect (and safe!) scrambled eggs, any time, at home…and you don’t need pancake batter! Just a few simple ingredients already in your kitchen.

How to Make {the perfect} Scrambled Eggs

A few words about making the perfect scrambled eggs:

  • Babysitting Required. Overcooking leads to that rubbery texture we all love to hate. It takes less than 10 minutes to make the perfect scrambled eggs. Less than 10 minutes! So have the rest of your meal prepped and watch these puppies. It’s worth it!
  • Low and Slow. If you want scorched eggs with a tough bottom, turn that heat up. Want soft and fluffy eggs that taste the same throughout? Keep the heat low and be patient. 
  • The Pan Matters. Use a good nonstick pan or cast iron. Cast iron is my go-to for just about everything, especially eggs. Here’s a link to my favorite
  • So Does Your Method. Those lovely folds in the scrambled eggs you love come from patiently scraping the pan from one side to the other instead of stirring.
  • All Eggs are Not Created Equal. Feel free to use whatever eggs you have on hand. But taste and nutrition do vary from egg to egg. Our favorite brand is Eggland’s Best. I’ve never had to toss a bad egg and I love the fresher taste. Their eggs also pack more nutrition than the average.
  • Small Batches. You want a thin layer of eggs, less than 1/4″ thick to cover the pan. If you’re feeding a large crowd, upgrade the size of pan you’re using, or use a few pans to get the job done. If you’re reusing a pan for another batch, be sure to wash it in between so your eggs don’t stick.
  • If you’re dairy free. Milk makes the eggs a little fluffier, but we often make this recipe with water too. I realize it may sound odd, but it really does work so don’t be afraid to try it! Which brings me to my next point…
  • Don’t Skip the Liquid. The addition of liquid is what gives the eggs their lift and great texture so don’t be tempted to omit.


The PERFECT Scrambled Eggs

   *gluten-free *soy-free *oat-free * nut-free *dairy-free option


  1. Feel free to double the recipe, just use 2 pans or an extra large one.


  • 2large eggs (not medium or extra large)
  • 1 T milk (or water if you’re dairy free)
  • salt and pepper to taste


  1. Heat a large (8-10″) nonstick or cast iron skillet over medium-low heat. Set your dial right between the medium and low setting. If your stove cooks hot or the eggs appear to be cooking too fast, lower the temp.
  2. Whisk eggs thoroughly in a small bowl or 2 cup measuring cup.
  3. Whisk in milk (or water) until well combined. 
  4. When pan is completely up to temp, grease bottom and sides lightly with oil or butter. Be sure the entire surface is greased, but note that you don’t need a lot. Too much and you’ll end up with fried eggs ;). I use this Misto oil sprayer with grapeseed oil to lightly cover the surface.
  5. Pour in eggs. Do not stir! This is the part where you watch carefully.
  6. As soon as the eggs begin to set( you will see that the bottom is starting to look firm, at least in some parts of the pan, but the top will still be very runny. Don’t wait until the top is beginning to solidify, that’s too late), you will scrape the pan with a pancake flipper, sweeping from one side to the other and continuing until the entire pan has been scraped. Change the angle so you are scraping in different directions each time. Stirring will allow them too cook somewhat unevenly (and not be as pretty) so just patiently continue to scrape, slowly, from one side to the other around the pan.
  7. When the eggs look ALMOST done, remove immediately from the heat. Sprinkle with salt and pepper and continue scraping until they are done. Top with cheese, salsa, or whatever else your heart desires, or leave them as is. Enjoy!

This post contains affiliate links. If you purchase something through these links, I will receive compensation at no additional cost to you. As always, I only link to products that we use and love and therefore think you will love, too!

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  • Reply
    January 21, 2016 at 3:09 pm

    I wish everyone knew how to make eggs as fluffy and creamy as these. I have a hard time eating scrambled eggs that someone else makes.

    • Reply
      January 21, 2016 at 5:27 pm

      It’s definitely a learned skill, and well worth it 🙂

  • Reply
    January 21, 2016 at 7:51 pm

    Scrambled eggs seem like such a simple thing, but there really is a technique to it! Love this post, everyone needs to know how to make delicious scrambled eggs!

  • Reply
    February 1, 2016 at 11:21 am

    Great post – it’s always helpful to return to the basics and make sure you’re doing it all right. Thanks!

  • Reply
    Only taste matters.
    February 2, 2016 at 5:53 pm

    Thanks for the tips. Making great eggs is so important once you go gluten-free!

    • Reply
      February 2, 2016 at 6:16 pm

      Yes, scrambled eggs are a regular at our house!

  • Reply
    Michelle @My Gluten-free Kitchen
    February 2, 2016 at 11:45 pm

    I am the WORST at cooking eggs. Seriously! I needed these tips!

    • Reply
      February 3, 2016 at 8:05 am

      It’s a learned skill Michelle, took me a few years to perfect it. Enjoy your eggs!

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