How to Make Fluffy Scrambled Eggs (With Butter | + Flavor Variations!)

5 from 3 votes
Jump to Recipe

This post may contain affiliate links. Please read our disclosure policy.

How to make fluffy scrambled eggs with butter and milk on the stovetop. These French-style fluffy and soft scrambled eggs take under 10 minutes to prepare and are moist and fluffy but can easily be adapted to softer/firmer eggs, with tons of optional add-ins and flavor variations!

Scrambled eggs and avocado toast

Some people may think sharing a method for how to make fluffy scrambled eggs is pointless. However, having shared information on easy peel hard-boiled eggs (soft, medium, hard), separate egg whites and yolks, and pasteurize eggs, I know many really appreciate tips and tricks to achieving their desired results (in this case for deliciously soft and fluffy scrambled eggs) every time!

After one too many batches of what’s meant to be soft scrambled eggs that are overcooked, rubbery, and dry, even at cafes and restaurants, it’s time to take matters into your own hands. With just a few tips, you can learn how to cook scrambled eggs to your desired level every time.

I won’t claim these to be “perfect scrambled eggs” nor “best-scrambled eggs,” as that means something different to everyone. Some people prefer custardy, some soft and fluffy, some slightly firmer and fluffy. Some people even prefer what most would consider overcooked and dry eggs. For that reason, this post is for MY “perfect” soft and fluffy scrambled eggs with milk and butter – with larger, pillowy curds (with tips on how to adapt to other styles).

Scrambled eggs in a pan

Even better, I’ll take you through some of my favorite ways to flavor these easy scrambled eggs within this post. That includes scrambled eggs with cheese, Mexican scrambled eggs, scrambled eggs with veggies, and avocado toast with scrambled eggs! So let’s jump right in!

Want to save this recipe?

Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from me every week!

The Fluffy Scrambled Eggs Ingredients

The basic recipe requires just

  • Eggs: I like to use large free-range eggs.
  • Unsalted butter: I love making scrambled eggs with butter (ghee would also work). Olive oil scrambled eggs are also delicious. However, the olive oil will add a more distinct flavor (which some might not prefer).

If you use salted butter, adjust the amount of any additional salt you add!

  • Milk: I love making scrambled eggs with milk, usually using a splash of whole milk (dairy-free milk will also work). Use cream if you want even creamier, more decadent, fluffy scrambled eggs. Though some find this a bit too custardy and rich (I tend to agree).
  • Salt & Pepper: season to taste once the scrambled eggs are ready.
Ingredients for scrambled eggs

For Avocado toast with scrambled egg, you’ll also need:

  • Bread: I recommend using crusty, thick slices of bread like this Easy No-Knead Dutch Oven Bread (Crusty Bread), and New York style-bagels.
  • Red chili flakes: adjust the amount of chili flakes or omit them to personal taste.
  • Flaky sea salt: will add just a little crunch and enhance the flavors in the scrambled eggs with butter.
  • Herbs: experiment with different herbs to find your favorite: chives, scallions, dill, thyme, oregano, parsley, etc.
  • Seeds: I love to garnish my scrambled eggs on toast with a liberal sprinkle of this omega seed mix sprinkle for extra nutrients!

Other Filling Options & Recipe Variations

There are many ways to add extra flavor and ingredients to these fluffy scrambled eggs with milk. Here are just a few of my top favorites!

  • Cheesy scrambled egg: there are several types of cheese you can add to make delicious scrambled eggs with cheese. Including freshly shredded cheddar, smoked cheese, or another sharp/flavorful shredded cheese (gruyere, gouda, Monterey Jack, etc), crumbled feta, goat cheese, or even cream cheese. I recommend adding it right at the end, once the eggs have been removed from the heat. Stir it in to melt into the eggs.
  • Spinach: this is a great way to boost the nutrition in the meal. I like being generous with the spinach and usually add two large handfuls. Wilt and allow it to release its water before adding the eggs.
  • Vegetables: if you want to make scrambled eggs with veggies, it’s best to fully cook them before adding them to the eggs. That way, they’ve already released their water. My favorite options include bell peppers, broccoli, onions, tomato, spinach, olives, mushrooms, sweet corn, etc. You could also top the fluffy scrambled eggs with tomato confit/roasted cherry tomatoes.
  • Spice: you can add finely chopped chili to the fluffy scrambled eggs recipe, serve it with chili sauce, or garnish with a sprinkle of chili flakes.
  • Smoked salmon: some people prefer to garnish the fluffy scrambled eggs with the smoked salmon. If you’d prefer to cook it, roughly chop it and add to the pan with the eggs. It will cook in the short time and make delicious smoked salmon scrambled eggs.
  • Scrambled eggs without milk: simply omit the milk and continue with the recipe as written.
Scrambled eggs and avocado toast

My Favorite Scrambled Egg Flavor Combinations

  • Cheese and za’atar: this is one of my favorite combinations, with a sprinkle of za’atar spice and either cheddar or crumbled feta (2-3 Tbsp).
  • Cream cheese and chives: add 1-2 Tbsp of cream cheese into the eggs after 30 seconds of cooking, then add the chives at the end.
  • Scrambled eggs with spinach and mushrooms: follow the method above for the spinach, cook the sauteed mushrooms separately to add over the top of the scrambled eggs on toast, and garnish with some chili flakes and flaky salt over toast.
  • Cheesy scrambled eggs with veggies: I like to combine finely chopped bell pepper, cherry tomatoes, spinach, and mushrooms. Pre-sauté the veggies in the pan before adding the egg and finish off the veggie scrambled eggs with some shredded cheddar.
  • Mexican scrambled eggs: pre-sauté de-seeded tomato, bell pepper, a green chili (de-seeded), and spring onion before adding the eggs. Season with a pinch of cumin, chili powder, and salt and pepper. Optionally finish the eggs with some cheese like Monterey Jack or cotija and serve with lightly toasted tortillas or cut tortilla strips added to the eggs.
  • Greek scrambled egg: use a clove of garlic and a handful of cherry tomatoes (grate a large tomato after de-seeding it) and sauté in a pan until softened. Then add the egg (cooking with olive oil, not butter) and crumble over some feta cheese and fresh herbs (like thyme or parsley) before serving. I sometimes add olives too.
  • Tomato and onion scrambled eggs: pre-sauté finely diced onion and tomato in the pan until tender/mushy, then add the eggs.

If you like the last version, you might also love these Turkish menemen!

How to Make Fluffy Scrambled Eggs with Milk?

First, crack the eggs into a small bowl. Then add the milk and whisk with a fork until well combined and there aren’t any large bits of white.

Some people like to crack the eggs directly into the pan, but I find this makes me end up with a scrambled egg mixture that isn’t as smooth, with more chance for streaks of egg white.

Steps for preparing scrambled eggs

Meanwhile, heat the butter in a small non-stick skillet over low heat.

Once melted, pour the egg mixture into the pan. Gently move it around the pan (pushing it from one side of the skillet to another) with a silicone spatula (use the rubber spatula to scrape all around the edges to avoid sticking and overcooking the edges) until you achieve your desired consistency. For me, it takes around one minute for fluffy scrambled eggs that aren’t too runny or overcooked with a fluffy, moist texture.

If you prefer larger, softer curds, use a slow, gentle motion with your spatula. For smaller curds, you can mix the eggs almost whisking (small circles) motion.

Steps for cooking scrambled eggs

It’s important not to overcook the eggs to where they stop being one homogenous mixture and break up into lots of little individual pieces. At that point, it’s overcooked and will be dry. Instead, I recommend removing the eggs from the heat when they still look slightly underdone (around 90% cooked), as the residual heat will help finish the cooking process.

Finally, season with salt and pepper to taste.

To Make Avocado Toast with Scrambled Egg

If you want to make scrambled eggs on toast, toast the bread in a toaster oven while the egg is cooking, and make sure to pre-slice the avocado, so it’s ready. Once toasted, optionally add a spread of butter.

Then top with the cooked eggs, sliced avocado, a sprinkle of chili flakes, and some flakey salt and cracked pepper.

Enjoy the scrambled eggs on toast while warm!

Scrambled eggs on toast

How to Make Ahead and Store?

Make ahead/store: I prefer to eat my scrambled eggs fresh and warm as reheating can cause them to overcook. However, if you want to prepare the eggs in advance, then store them in an airtight container in the refrigerator for 3-4 days.

To reheat scrambled eggs: the eggs will have clumped up/solidified when stored. For the best results reheating scrambled eggs, heat them in a pan with a little butter over medium-low heat for 40 seconds, Then use a spatula to gently break up the curds and continue to cook until warmed through. You can also gently reheat scrambled eggs in the microwave at 50% power.

FAQs

Do I need to add milk?

Not necessarily. I enjoy making scrambled eggs with milk as it increases the volume of the eggs and makes them slightly more tender while enhancing the flavor of the eggs (in my opinion, anyway). However, if you prefer to let the eggs shine, omit it entirely.

When do you add mix-ins to scrambled eggs?

This really depends on what you’re adding. If I make veggie scrambled eggs, I’ll often cook the vegetables in the pan first, then add the eggs. With cheese, it’s best to add it in right at the end. I often add herbs either in the middle or end of the process. If you want to add meats, pre-cook them, then add them towards the end to mix into the eggs.

Can I use a cast iron pan for scrambled eggs?

Technically yes, as long as it’s very well-seasoned.

Can you freeze scrambled eggs?

I prefer not to avoid overcooking the eggs and losing the fluffy texture. However, it is possible. To do so, make sure to slightly undercook the scrambled eggs (that way, it won’t become dry/overcooked when reheating). Allow the egg to cool, transfer in individual portions to freezer-safe bags (I use reusable silicone ones) or a muffin tray, and freeze for up to 4 months. Then, allow it to thaw in the refrigerator overnight before reheating.

Can I scramble egg whites only?

Yes, but they will likely take less time to cook and will need constantly moving/mixing with the spatula.

How to serve scrambled eggs?

Along with making scrambled eggs on toast (or having avocado toast with scrambled eggs), you can also serve this scramble as part of a breakfast plate (like this Full English breakfast), add it to breakfast burritos, breakfast quesadillas, and breakfast tacos, enjoy with American “biscuits” or scones, add to pita bread, etc.

How many eggs per person for scrambled eggs?

I recommend two eggs per person.

Scrambled eggs and avocado toast

Recipe Tips and Notes

  • Use a non-stick pan: it will make the entire process easier for you!
  • Keep the heat low: If your pan is too hot, the eggs will cook too quickly and become dry in practically seconds. Better to cook low and slow (which still only takes about a minute!). If your eggs are cooking too quickly, remove the pan from the heat while stirring the eggs.
  • For super soft scrambled eggs: I’ve found that the way you deal with the fat in the recipe has a massive effect on the consistency of these easy scrambled eggs. For example, if you’re adding shredded cheese and add it to the pan just a few seconds after the eggs, the fat in the cheese tends to disperse within the egg mixture and keep it soft. Likewise, adding a little more butter to the pan 30 seconds into the egg cooking can keep them soft and silky (making it harder to overcook them into “crumbles” consistency).
  • To adjust the consistency: the two main facts will be the heat and stirring style. Slow folding and stirring with a spatula over low heat is best for softer eggs. For a slightly more done, firmer egg, cook over medium-low heat and fold faster with a spatula/stir. For custardy soft scrambled eggs, whisk the eggs quickly over low heat until just barely set and smooth (be careful not to undercook them, though).
  • Adjust the skillet size: if you’re making just one portion, a saucepan may be large enough. For two portions, a small skillet, for more, a larger skillet, etc. I prefer not to use an overly large pan as it tends to cook the eggs faster and can make it easier to overcook them due to the extra surface space.

More Easy Egg Recipes

If you try this soft and fluffy scrambled eggs recipe, I’d love to hear your thoughts/questions below. Also, I’d appreciate a recipe card rating below, and tag me in your recipe recreations on Instagram @Alphafoodie!

How to Make Fluffy Scrambled Eggs (With Butter | + Flavor Variations!)

5 from 3 votes
By: Samira
How to make fluffy scrambled eggs with butter and milk on the stovetop. These French-style fluffy and soft scrambled eggs take under 10 minutes to prepare and are moist and fluffy but can easily be adapted to softer/firmer eggs, with tons of optional add-ins and flavor variations!
Prep Time: 2 minutes
Cook Time: 2 minutes
Total Time: 4 minutes
Servings: 2

Ingredients 
 

  • 3-4 eggs large, free-range
  • 2 Tbsp butter unsalted OR ghee/olive oil
  • 1 Tbsp milk dairy or non-dairy
  • 1/2 tsp salt skip if using salted butter
  • 1/4 tsp black pepper optional

To Make Avocado Toast with Scrambled Eggs

  • 2 bread slices to serve, use gluten-free if necessary; bagels and croissants would also work
  • 1 avocado small
  • herbs of choice chives, thyme, scallions, parsley, oregano or your favourite
  • 1/4 tsp red chili flakes optional

Check the Recipe Notes below for filling variations!

Instructions 

  • Crack the eggs into a small bowl and then add the milk and whisk with a fork until well combined and there aren’t any large bits of white.
    Some people like to crack the eggs directly into the pan, but I find this makes me end up with a scrambled egg mixture that isn’t as smooth, with more chance for streaks of egg white.
  • Meanwhile, heat the butter in a small non-stick skillet over low heat.
  • Once melted, pour the egg mixture into the pan. Gently move it around the pan (pushing it from one side of the skillet to another) with a silicone spatula (use the rubber spatula to scrape all around the edges to avoid sticking and overcooking the edges) until you achieve your desired consistency. For me, that takes around one minute for fluffy scrambled eggs that aren’t too runny or overcooked with a fluffy, moist texture.
    If you prefer larger, softer curds, then use a slow, gentle motion with your spatula. For smaller curds, you can use an almost whisking (small circles) motion to mix the eggs.
  • It’s important not to overcook the eggs to where they stop being one homogenous mixture and break up into lots of little individual pieces. At that point, it’s overcooked and will be dry. Instead, I recommend removing the eggs from the heat when they still look slightly underdone (around 90% cooked), as the residual heat will help finish the cooking process.
    Finally, season with salt and pepper to taste.

To Make Avocado Toast with Scrambled Egg:

  • If you want to make scrambled eggs on toast, toast the bread in a toaster oven while the egg is cooking, and make sure to pre-slice the avocado, so it’s ready. Once toasted, optionally add a spread of butter.
    Then top with the cooked eggs, sliced avocado, a sprinkle of chili flakes, and some flakey salt and cracked pepper.
    Enjoy the scrambled eggs on toast while warm!

How to Make Ahead and Store?

  • Make-ahead/store: I prefer to eat my scrambled eggs fresh and warm as reheating can cause them to overcook. However, if you want to prepare the eggs in advance, then store them in an airtight container in the refrigerator for 3-4 days.
    To reheat scrambled eggs: the eggs will have clumped up/solidified when stored. For the best results reheating scrambled eggs, heat them in a pan with a little butter over medium-low heat for 40 seconds, Then use a spatula to gently break up the curds and continue to cook until warmed through. You can also gently reheat scrambled eggs in the microwave at 50% power.

Notes

  • Use a non-stick pan: it will make the entire process easier for you!
  • Keep the heat low: if your pan is too hot, the eggs will cook too quickly and become dry in practically seconds. Better to cook low and slow (which still only takes about a minute!). If your eggs are cooking too quickly, remove the pan from the heat while stirring the eggs.
  • For super soft scrambled eggs: I’ve found that the way you deal with the fat in the recipe has a massive effect on the consistency of these easy scrambled eggs. For example, if you’re adding shredded cheese and add it to the pan just a few seconds after the eggs, the fat in the cheese tends to disperse within the egg mixture and keep it soft. Likewise, adding a little more butter to the pan 30 seconds into the eggs cooking can keep them soft and silky (making it harder to overcook them into “crumbles” consistency).
  • To adjust the consistency: the two main facts will be the heat and stirring style. Slow folding and stirring with a spatula over low heat is best for softer eggs. For a slightly more done, firmer egg, cook over medium-low heat and fold faster with a spatula/stir. For custardy soft scrambled eggs, whisk the eggs quickly over low heats until just barely set and smooth (be careful not to undercook them, though).
  • Adjust the skillet size: if you’re making just one portion, a saucepan may be large enough. For two portions, a small skillet, for more, a larger skillet, etc. I prefer not to use an overly large pan as it tends to cook the eggs faster and can make it easier to overcook them due to the extra surface space.
 
Check the blog post for more serving suggestions, Filling Options & Recipe Variations, and answers to top FAQs!
Course: Breakfast, Brunch
Cuisine: American
Freezer friendly: 4 Months
Shelf life: 3-4 Days

Nutrition

Calories: 199kcal, Carbohydrates: 1g, Protein: 9g, Fat: 18g, Saturated Fat: 9g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 276mg, Sodium: 779mg, Potassium: 108mg, Fiber: 1g, Sugar: 1g, Vitamin A: 715IU, Vitamin C: 1mg, Calcium: 51mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

5 from 3 votes (3 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating