For the Fluffiest Scrambled Eggs, Use a Whisk! (2024)

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Egg Recipes

Danilo Alfaro

Danilo Alfaro has published more than 800 recipes and tutorials focused on making complicated culinary techniques approachable to home cooks.

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and

Emma Christensen

Emma Christensen is the General Manager for Spruce Eats and Simply Recipes, the author of three books on home brewing, and a graduate of The Cambridge School for Culinary Arts.

Learn about The Spruce Eats'Editorial Process

Updated on 06/8/23

Tested by

Tracy Wilk

Tested byTracy Wilk

The Secret to Fluffy Scrambled Eggs

The secret ingredient for perfectly fluffy scrambled eggs is whisking the eggs thoroughly and vigorously before cooking them. Whisking incorporates air, which produces fluffier scrambled eggs, and fluffy eggs are the end goal.

These eggs are whisked twice: once to blend the eggs together and a second time once you add the milk. For best results, whisk until your wrist is tired! The mixture should look pale yellow and frothy with bubbles.

The Best Nonstick Pans for Scrambled Eggs

How to Avoid Overcooked Eggs

Another tip is toturn off the heat before the eggs are all the way cooked. This helps prevent overcooking, which will make your eggs rubbery and dry.

Scrambled eggs also continue cooking for a few moments after transferring them to the plate. This phenomenon is known as residual or "carry-over" cooking, and you want to transfer the eggs to the plate when they're slightly softer than theway you ultimately want them.

Upgrade Your Scrambled Eggs

While a plate of plain scrambled eggs will get the job done, it's really the mix-ins that make this meal special. Here are some favorites:

Cheese! Grab whatever you have in the fridge and gently stir it into your eggs in the last minute or so of cooking. Firm cheeses like cheddar or Swiss melt best if shredded. Cream cheese or other soft cheeses can be folded right in.
Chopped Vegetables! This is a great place to use up some leftover vegetables from last night's dinner. If you're using fresh vegetables, it's nice to cook them for a few minute alone in the pan before adding the eggs (otherwise they'll be raw). Onions, bell peppers, broccoli, wilted spinach — literally any vegetable will work well with scrambled eggs.
Cooked Meat or Protein! Warm leftover steak, pulled pork, ground beef, crumbled bacon, or other cooked meat in the pan for a minute before adding the eggs. Plant-based proteins like crumbled tofu or beans are great, too.
Fresh Herbs! Add fresh herbs like cilantro or basil in the last few seconds of cooking or sprinkle them over the plate just before serving. (Pro tip: use a pair of cooking shears and snip them right on top of the eggs!)

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For the Fluffiest Scrambled Eggs, Use a Whisk! (6)

"This recipe really will give you the most perfect scrambled eggs. Whisking them with some milk helps break the eggs up. Cooking them in butter, slow and steady, using a rubber spatula helps them stay soft. Lastly, taking them off just when they are about done is key, leaving your eggs freshly scrambled and soft!" —Tracy Wilk

For the Fluffiest Scrambled Eggs, Use a Whisk! (7)

A Note From Our Recipe Tester

Ingredients

8 large eggs
1/2 cup whole milk
Salt, to taste
Freshly ground white or black pepper, to taste
2 tablespoons butter

Steps to Make It

Gather the ingredients.
Crack the eggs into a glass mixing bowl and beat them until they turn a pale yellow color and you see a lot of bubbles on the surface.
Add the milk to the eggs and season to taste with salt and white pepper. Whisk the eggs like crazy. If you're not up for that, you can use an electric beater or stand mixer with the whisk attachment. Whatever device you use, you're trying to beat as much air as possible into the eggs.
Note that it may be easier and quicker to beat the eggs in two batches (4 at a time) to make sure you don't have any lumps.
Heat a nonstick or cast iron skillet over medium-low heat. Add the butter and let it melt.
When the butter in the pan is hot enough to make a drop of water hiss, pour in the eggs. Don't stir. Let the eggs cook for up to a minute or until the bottom starts to set but doesn't brown.
With a heat-resistant spatula, gently push one edge of the egg into the center while tilting the pan to allow the still liquid egg to flow in underneath. Repeat with the other edges, until the eggs are almost entirely set but still look a little wet. (Cook a little further if you prefer dry eggs.)
Turn off the heat and continue gently stirring and turning the egg until all the uncooked parts become firm. Don't break up the egg, keeping the curds as large as possible. If you're adding any cheese, add it now.
Transfer to a plate when the eggs are set but still moist and soft. Eggs are delicate, so they'll continue to cook for a few moments after they're on the plate. Serve immediately and enjoy.

Recipe Tips

Finely ground white pepper is traditionally used in French-style scrambled eggs, omelets, and cream sauces because it blends in. Black pepper is a fine substitution.
Additional ingredients, especially ones with a lot of moisture like tomatoes or onions, can throw off the timing, and your eggs may turn out watery. To prevent this, sauté those items separately to cook off the water before adding them to your eggs.
Have any ingredients you'd like to mix into your scrambled eggs chopped and/or cooked and ready to go before starting.
Make it easy on yourself and cook your eggs in a nonstick sauté pan. Use a heat-resistant silicone spatula so it doesn't melt or scratch the pan.

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Nutrition Facts (per serving)
189	Calories
13g	Fat
3g	Carbs
14g	Protein

Show Full Nutrition Label

Nutrition Facts
Servings: 4
Amount per serving
Calories	189
% Daily Value*
Total Fat 13g	17%
Saturated Fat 6g	28%
Cholesterol 383mg	128%
Sodium 323mg	14%
Total Carbohydrate 3g	1%
Dietary Fiber 0g	1%
Total Sugars 2g
Protein 14g
Vitamin C 0mg	1%
Calcium 93mg	7%
Iron 2mg	10%
Potassium 180mg	4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Recipe Tags:

egg
breakfast
american
back to school

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