Want to know how to make creamy scrambled eggs? This recipe for Soft, Buttery, Creamy Scrambled Eggs is the best. Cooking the eggs over very low heat makes them silky smooth and is the BEST way to make sure they come out perfect every time. Great for breakfast, lunch, or dinner!
Most folks are either a scrambled egg person, or they’re not. And I believe that it’s 100% dependent on how they’ve had them prepared in the past. Cooked too quickly and they turn into rubbery dry clumps. But cooked properly, the scrambled eggs become soft, creamy layers of buttery goodness, enjoyed just as much on their own (eggs and toast, anyone?) as they are stuffed inside a breakfast burrito or piled onto a sandwich.
These creamy scrambled eggs are a staple in our house. Most weekend mornings you’ll find us making these soft and creamy eggs, accompanied by a thick piece of toast and the occasional slice of bacon. They’re the ultimate in easy breakfast foods (or lunch, or dinner), since even when cooking them slowly they never take more than 15 minutes, start to finish. And they’re a great way to work some protein into your daily diet, without too many calories (only 91 calories per scrambled egg!). I promise – these are THE BEST CREAMY SCRAMBLED EGGS in my opinion and this recipe for perfect scrambled eggs will change the way you think about them.
The beauty of making good creamy scrambled eggs is that there really is no secret ingredient here. All you need are eggs, butter, and salt. I never add milk or cream (more on that below) and prefer to use butter as my cooking fat vs. oil.
A word on the type of eggs you use: Do you tend to prefer brown or white? The truth is the color doesn’t matter - both have the exact same nutritional value. Where you’ll start to notice a difference is in the quality of the egg you buy. Hens that are fed a healthier diet, or have a chance to forage, like pastured chickens, generally have better-tasting eggs.
How To Make Scrambled Eggs - Soft And Extra Creamy
If you want soft, creamy, and fluffy scrambled eggs, you need to follow a few crucial steps. Getting a creamy consistency is easier than you probably think! Here’s how to make them.
- Prepare your eggs by cracking them into a medium-sized bowl and whisking them until everything (yolks and whites) is well combined and consistently yellow. I think we’ve all tried to save some time by cracking the eggs directly into the pan and swirling them around. But, if you really want good scrambled eggs, this is a necessary step. It’s hard to truly mix them in the pan and you don’t want any full yolks here. Whisk them separately in a bowl.
- Add a pinch of salt to the whisked eggs while the pan is warming up. Some people think that salting them before scrambling them will result in a tougher texture, but this test proved them wrong, and in fact, showed that pre-salting may even result in eggs that are more tender and moist than ones that leave the salt to the end.
- Melt the butter in the pan at low heat. Then, add the eggs at the same temperature.
- Cook the eggs slowly, over low heat. I can’t stress this point enough. The secret to getting the creamiest scrambled eggs is simple, and all in the technique. Keep your heat low, and lovingly stir them over a period of 15 minutes or so on the stove. (Note that 15 minutes is an average for these, not an exact time. You really need to watch them closely since they can go from perfectly creamy to overdone in a matter of seconds.)
- Remove the eggs from heat before they are done cooking. Yes, they will look almost too soft, and even a little runny. But they’ll continue cooking, even after you remove them from the heat, and will result in the most perfectly creamy scrambled eggs. Err on the side of caution and remove them before they're done. You can always add them back to the heat after a few minutes if they aren't firming up as much as you'd like.
Tips For Extra Creamy Eggs
- Don’t add milk or cream. I know some people like to do this, but just….don’t. Trust me. It changes both the taste and the texture of the eggs. The extra liquid will leave you with runny watery scrambled eggs (NOT creamy), which may even cause you to overcook them, which then would make them rubbery. (Ick!) Plus, the milk dilutes the creaminess of this dish. It’s just not worth it. Save the milk for your coffee.
- Use butter, not oil. Oil is ok and may lead to a fluffy scrambled egg, but if it’s creamy you’re after, butter is the way to go. Butter adds such a great flavor and makes these scrambled eggs extra creamy. Use unsalted butter so that you’re able to control the seasoning yourself (or, if using salted butter, just be mindful of how much salt you add.)
- Let’s talk about pans. Anyone who has ever tried to clean scrambled eggs off a stainless steel or cast iron pan knows that that is its own level of hell. Yes, I’ve heard of perfectly cooked scrambled eggs sliding off a well-seasoned pan, but save yourself some hassle and just use a nonstick pan.
Also, the size of the pan you use is important too. You’ll want to use a smallish pan for a smaller number of eggs and a larger pan for a larger number. Sounds like a no-brainer, but you want to make sure that you have enough surface area for all of them to cook when you’re cooking a larger batch, but not so much that they spread out into a super thin crepe-like layer.
- Use a rubber or silicone spatula. Nothing works better to get the eggs from the nooks and crannies of your pan. If you don’t have a rubber spatula, a wooden spoon will do the job. But, don’t ever use a metal spatula, especially if you’re using a non-stick pan.
- Keep your heat low. This may be the most important tip here. We start off with very low heat and then inch it up as we cook, adjusting the temperature as we see how quickly the eggs are cooking. Low and slow is the name of the game if you want them soft and creamy instead of dry and rubbery.
- Cook them slowly. Some recipes may claim to get you creamy scrambled eggs in a few minutes or less, but in truth, you can’t cook them that quickly without turning up the heat. (Which then overcooks and leaves them….not creamy.) Slowly turn up the heat as you see how fast your eggs are cooking and don’t rush the process. Relax. At most, it’s only about 10-15 minutes.
- Stir frequently. You’re not trying to make an omelet here so make sure you’re standing close and stirring/folding the eggs every so often so you don’t end up with huge overcooked clumps. Frequent stirring and scraping them from the bottom of the pan (especially once they really start cooking) will ensure that they're cooking evenly and you’re not overcooking them in the areas that are touching the pan. This will keep them nice and creamy, not dry and rubbery. (No need to go crazy here, just watch them closely and don’t let them sit for too long in one position.)
- To really keep them from overcooking, add just a small touch of cream cheese after you've removed them from heat. This will cool the eggs down and keep them from getting too firm. You could also use a tiny bit of sour cream (with caution - too much of it will, again, make the consistency of the egg runny), or even cold shredded cheese to help reduce the heat.
Scrambled Egg ADD-INS And Meal Ideas
As I said, I love basic creamy scrambled eggs on a thick piece of toast with a side of bacon, but there are literally hundreds of ways you can customize these and mix things up. Here are a few ideas:
- Scrambled Egg Sandwiches. My second way to enjoy these creamy scrambled eggs! Toast an english muffin, add some butter, a couple slices of bacon, and a slice of cheddar cheese for a simple and delicious breakfast.
- Add in some cheese. You can add just a touch of cream cheese that I mentioned above. But you can also (or instead of) add cheddar, feta, pepper jack, or whatever type of cheese you have in the fridge. I'm partial to a sharp cheese to add some great flavor but a mild creamy cheese can be great too, especially if you are adding other strong flavors that may compete.
- Throw in some herbs. Dill, thyme, sage, basil, parsley or any other herb you have on hand can really make your dish unique.
- Add some spice for spicy scrambled eggs! I love a touch of hot sauce, especially when I’m making Mexican scrambled eggs with black beans, cheddar, avocado, and salsa!
- Add some meat. Bacon is an obvious choice. You can even cook the bacon in the pan first, then cook the eggs in bacon grease for a decadent treat. (Just omit the butter in this case since the bacon grease will serve as your fat.) Other ideas are to make a chorizo scramble or a sausage breakfast scramble, or add in ham or even steak!
- Scrambled eggs with smoked salmon, plus a little cream cheese make a delicious scrambled egg meal.
- Scrambled Eggs With Veggies. Veggies can add some great taste and are the perfect way to sneak in a little extra nutrition. Some add-in ideas for a veggie scramble are:
- Tomato and onion
I may be biased, but I truly think this is the best recipe for creamy scrambled eggs - and my family agrees! Follow this method and you’ll have Perfect Soft And Creamy Scrambled Eggs every time!!
Have you tried this recipe? Tell me what you think in the comments! And be sure to tag me on Instagram (@FrontRangeFed) with a pic of your creation!
More Breakfast Favorites
- Smoked Salmon, Cream Cheese And Everything Bagel Pizza
- Lemon And Blueberry Baked Cake Donuts
- Egg Muffins
- Savory Steel-Cut Oatmeal
- Cheese, Fruit, And Honey Bruschetta
- Quiche Florentine
- Sheet Pan Pancakes From Mix
Creamy Scrambled Eggs
- 8 large eggs
- 2 tablespoon butter
- ½ tsp salt
- 1 teaspoon cream cheese
- In a large bowl, crack eggs and beat with a whisk until yolks and whites are completely blended. Add the ½ teaspoon of salt and stir to combine.
- In a medium-sized frying pan (nonstick is the easiest for eggs), turn the heat to medium-low. Err on the side of too low here – if you’re not sure, you can always increase the heat but once you’ve gone too high, it’s hard to go back. Add the butter and allow it to melt, swirling it to coat the pan.
- Add your eggs and stand by. After about 30 seconds, you’ll see a thin layer of cooked eggs forming on the edge/bottom of the pan. Use your spatula to gently scrape the cooked bits from around the edges of the pan. At this point, you’ll want to watch the eggs closely and continue to stir them to prevent them from getting too firm.
- Just before the eggs are completely set (they will still look slightly runny) remove them from the heat and add the cream cheese. The coolness of the cream cheese prevents the eggs from cooking further.
- Add extra salt to taste.
- Enjoy the eggs as is with a slice of toast, atop a croissant, or piled onto a breakfast sandwich.
- Don’t add milk. It will change the taste, and consistency of your scrambled eggs (not for the better). Added milk has no place in a scrambled egg recipe.
- Use butter, not oil. Butter adds more flavor and makes the eggs creamier.
- Cook low and slow. Low-heat, slow-cooking eggs are what you need to make ultra-creamy scrambled eggs.
- Use a non-stick pan and a rubber spatula. These tools just make the cooking and cleanup process so much easier. Do yourself a favor and don’t stray from this.
- Remove the scrambled eggs from the heat BEFORE they're done cooking. Scrambled eggs will continue to cook, even after you’ve taken them off the heat, or even out of the pan. Just before they’re set, remove them so they don’t overcook.
- Don’t forget your add-ins! I love the list above when I’m looking to be fancy or add some flavor! Although you’ll never hear me complain about a simple eggs and toast breakfast!