How To Make Scrambled Eggs

Scrambled eggs sometimes get people all in a tizzy. There’s so many panic-inducing “tips” or “rules” out there in cookbooks and on the internet on how to properly cook eggs, it seems like it requires some special talent or skill or whatever that only a few people in the world possess and they shall be called the Egg Whisperers. Come on! Now that’s a buncha baloney!!! Eggs don’t require anything more than some butter and about five minutes of your time. Once you get scrambled eggs down, you’ll be making them for breakfast AND lunch. It’s true. My favorite sandwich when I was a kid was toast with mayonnaise and tomatoes and scrambled eggs with lots of pepper.

Yum. Yum, I say.

Here’s how to make scrambled eggs:

  1. Beat the hell out of them. Use a whisk if you have one. And you need not bother with adding water or milk. Just seriously whip those eggs. You want to get some air in there. If you’re making a whole lotta eggs, you can even use your blender!
  2. Use an appropriately sized skillet. Probably the smallest one you have will be good. A thick layer of eggs is easier to control than a thin layer.
  3. Use some butter!!! Or you can use a nonstick skillet with some spray oil if you must, I understand.
  4. Be nice. Stir gently with a wooden or silicone spoon, if you got one. Cook over a medium heat and take them off the heat before they are completely dry — should still be shiny but in firm curds. There will be enough residual heat in them that they will finish cooking on your plate.

See? Isn’t that EASY? Don’t you want some eggs right now? I do.

P.S. If you want to make cheesy eggs like they serve at Waffle House (I do!), sprinkle the eggs with grated cheese as soon as you put them in the skillet so they can get cooked all up in that cheese’s face and that cheese can get all melty up in those eggs. Mmm.

Once you’re good with scrambled eggs, try migas!


  1. Thomas on June 24, 2010 at 7:27 pm

    Breakfast lunch AND dinner. One of my favorite dinners is breakfast.

  2. Steve on June 25, 2010 at 11:45 pm

    My six year old makes some of the best scrambled eggs I’ve ever had, she learned at age five from her dad. It was the first thing I ever learned to make too.

    • Hilah Cooking on June 26, 2010 at 1:20 pm

      That’s great, Steve! I think it’s really important to get kids in the kitchen at a young age.

  3. Fight the Fat Foodie on June 29, 2010 at 5:59 pm

    Eggs are such a perfect food.

  4. Heather I. on June 30, 2010 at 12:48 am

    Great tips! I need to heed your advice, I never beat my eggs enough. And I’m sure butter adds such a rich flavor, definitely going to try!

    • Hilah Cooking on June 30, 2010 at 12:52 pm

      It’s hard to stick with it sometimes!

  5. beau on July 10, 2010 at 9:18 pm

    Ok, so I guess I’ve been overthinking scrambled eggs my whole life. I always tried to fancy it up with milk. Not necessary! Guess what, HJ, you changed the way I make eggs! And my wife thanks you great deal because of this.

    Oh, and to the butta in the pan, I add a bit o truffle oil. Mmmm…

    • Hilah Cooking on July 13, 2010 at 4:08 am

      Why you always tryin’ to top me, boy!?

  6. Jennifer on August 20, 2011 at 11:54 am

    Used the scrambled eggs in a breakfast taco this morning from your breakfast taco cookbook with bacon, cheese, salsa. It was great. Loved cooking bacon in the microwave as it’s less messy. I often drive my bike to different bike paths early in the morning eating breakfast on the way. This will work perfectly!
    Phyllis, Chris’s mom is here this week and she used catsup instead of salsa for those catsup fans, so anything works. We like spicy mustard with our eggs so that’s a thought too.

    • Hilah on August 21, 2011 at 11:33 am

      Hi Jennifer!

      I’m so glad y’all liked them! That is the absolute best thing about breakfast tacos: portability. (Well, really, it is hard to pick the absolute best thing about them)

      I’ve put spicy mustard on egg sandwiches and that is good…did you try it on the tacos?

  7. JANO FERNANDEZ on October 28, 2012 at 8:22 pm

    You put scrambled eggs in a cold plate — NO — it must be semi-hot.
    Thank you for all recipes. Greetings from Arica, Chile.

  8. Gary on November 16, 2012 at 4:33 pm

    Thanks Hilah I love your tips

    • Hilah on November 17, 2012 at 1:53 pm

      Thanks, Gary! 🙂

  9. JANO FERNANDEZ on November 17, 2012 at 8:15 pm

    Never put fried food in a cold plate, instead the plate must be semi hot, around 70 F degree.

  10. Susie on March 12, 2013 at 5:02 am

    HA! LOL funny. I too have used chop sticks because all of my forks are dirty. I think you and I would be friends in real life.

    • Hilah on March 12, 2013 at 11:07 am

      😀 Thanks, Susie!

  11. yore on August 31, 2015 at 2:26 am

    The most important tip everybody leaves out is eggs should be free range (laid by hens that roam outside) or organic and fresh. Battery eggs are just rank!

    • Hilah on August 31, 2015 at 7:14 am

      While I personally buy pastured eggs and meat and organic produce whenever possible, there are still many people in the US who don’t have access to it or don’t have the budget for it, so I will never specify organic anything in my recipes. The recipes work either way.

  12. The Zen Master on June 28, 2019 at 3:34 pm

    Soooo nice to see a recipe for the RIGHT way to make scrambled eggs! Even better if lucky enough to get some fresh farm-eggs – so fresh the yolks look orange!!!

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