How to Make Fluffy Scrambled Eggs (With Butter | + Flavor Variations!)
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!
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.
Other Filling Options & Recipe Variations:
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, stirring it just enough 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 to the eggs, so 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 hot sauce, or garnish with a sprinkle of red pepper flakes.
Smoked salmon: some people prefer to garnish the fluffy scrambled eggs with smoked salmon. If you’d prefer to cook it, roughly chop it and add to the pan with the eggs. It will cook in a short time and make delicious smoked salmon scrambled eggs.
Scrambled eggs without milk: simply omit the milk and continue with the recipe as written.
Check the blog post for more serving suggestions and answers to top FAQs!