Learn How To Make Scrambled Eggs perfectly every time! Whether you prefer to make them on the stove, in the microwave, or with an Instant Pot or Air Fryer, it’s a quick and easy recipe. They’ll always turn out fluffy, soft, and just delicious!
What’s in Scrambled Eggs?
We’re keeping our recipe as simple as possible, only using the most basic ingredients. You only need a couple of things to make the best scrambled eggs! Eggs, butter, and salt are the 3 ingredients necessary, the rest are optional.
- Eggs: As a general rule of thumb, scramble 2 eggs per person/per serving.
- Butter: We recommend using unsalted butter.
- Salt + Pepper: Keep seasoning as simple as possible. Other seasonings can be added as desired.
- Milk: This will add some creaminess to your eggs, but it is optional.
Scrambled Egg Add-Ins
While you’re scrambling the eggs, you can add in lots of other ingredients to make them even better. Mix in spinach, shredded cheese, chives, or some extra herbs and spices. Cayenne pepper adds some heat, and this everything but the bagel seasoning adds all kinds of flavor!
You can also add extras after they’ve been cooked. Try topping them off with sour cream, hot sauce, or bacon crumbles.
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How to Store and Reheat
Store leftover scrambled eggs in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave in 15-second bursts until warmed through.
How to Freeze
Freeze scrambled eggs in individual portions in airtight containers for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
This scrambled eggs recipe makes a quick meal on its own, but it can be served with all your breakfast favorites. Add some bacon or sausage, breakfast potatoes, toast, or pancakes. Or for a lighter, healthier meal, add some fresh fruit or sautéed veggies.
Notes from the Test Kitchen
- In the stovetop and Instant Pot, we recommend scraping back and forth continually with a spatula while the eggs cook to keep the curds small and help prevent sticking.
- The air fryer and microwave are much more hands-off, but you will need to pay close attention, as they can easily become overcooked and dry.
How to Make Scrambled Eggs
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Ingredients
- 4 large eggs
- ¼ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
- 1-2 tablespoons unsalted butter
Optional Add-Ins
- ¼ cup freshly shredded cheddar cheese
- 1 teaspoon chopped fresh chives
- 2 tablespoons chopped onion
- ¼ cup chopped ham or bacon
- ¼ cup spinach or diced asparagus
Recommended Equipment
Instructions
Stovetop
- Whisk the eggs, salt, and pepper together. Melt the butter in a nonstick pan set over medium heat.4 large eggs, ¼ teaspoon kosher salt, ⅛ teaspoon ground black pepper, 1-2 tablespoons unsalted butter
- When the butter begins to lightly bubble, add the eggs. Using a spatula, make long strokes back and forth over the pan. This will help the eggs cook and form smaller curds. The cooked part will come off the bottom, allowing the uncooked part to cover the pan and begin to cook.
- Continue cooking and scraping the pan for another 1½ minutes. The eggs are best when still wet. They will continue to cook and can get dry the longer they sit on the stove even if turned off, so remove and plate the eggs immediately.
Instant Pot
- Melt the butter on the saute cycle.1-2 tablespoons unsalted butter
- Whisk the eggs, salt, and pepper together, then pour into the hot butter.4 large eggs, ¼ teaspoon kosher salt, ⅛ teaspoon ground black pepper
- Scrape the eggs back and forth with a spatula. Continue cooking and scraping for 2-3 minutes. Turn off the Instant Pot and remove the pan from the instant pot to prevent too much cooking.
- Serve the eggs immediately.
Air Fryer
- Use a small pan that will fit in the air fryer. Melt the butter in the microwave and pour it into the pan.1-2 tablespoons unsalted butter
- Whisk the eggs, salt, and pepper together, and pour into the buttered pan.4 large eggs, ¼ teaspoon kosher salt, ⅛ teaspoon ground black pepper
- Place the basket into the air fryer and set at 300°F for 4 minutes. Stir the eggs around and set for another 4 minutes. Check for doneness. The eggs are best when they still look wet. They will continue to cook a little even when removed.
- Stir well and serve immediately.
Microwave
- Melt the butter in a small microwave-safe dish.1-2 tablespoons unsalted butter
- Whisk the eggs, salt, and pepper together and pour into the melted butter.4 large eggs, ¼ teaspoon kosher salt, ⅛ teaspoon ground black pepper
- Place the dish in the microwave and set at 70% power for 1 minute, then stir the eggs. Cook for an additional 30 seconds as needed.
- Let it stand for 30 seconds (it will look a little wet) and it will finish cooking. Suggestions are for a 1000-watt microwave. Times will vary according to microwave wattage. Increase or decrease by 10-second increments.
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- These eggs are made simply with eggs, salt, pepper and butter. You may choose to add some milk, but this is not necessary. If you choose to add milk, add just 1½ teaspoons per egg.
- Scrambled eggs will continue to cook slightly after being removed from heat, so take them out while still a little wet and soft.
- If you choose to add other ingredients, you may need a little extra cooking time.
- Stovetop: Make sure to scrape back and forth along the pan continually while the eggs are cooking so the egg curds are small and the remaining eggs get to the pan to cook.
- Instant Pot: Eggs cooked in the instant pot will stick to the pot. Try as I might, using spray, oil, and butter, it still sticks, so just do your best to get them cooked and removed so they don’t overcook.
- Air Fryer: Eggs cooked in the air fryer will need to be removed as soon as the time is done. The air fryer will remain hot and continue drying out the eggs.
- Microwave: Eggs cook very fast in the microwave and don’t dry out very easily. You can cook the bacon on a paper towel while the eggs are cooking.
- Nutritional information does not include optional ingredients
Nutrition Information
How to Make Scrambled Eggs Step by Step
Stovetop Method
Melt the Butter: Whisk 4 large eggs, ¼ teaspoon of salt, and ⅛ teaspoon of pepper together. Melt 1-2 tablespoons of unsalted butter in a nonstick pan set over medium heat.
Add the Eggs: When the butter begins to lightly bubble, add the eggs. Using a spatula, make long strokes back and forth over the pan. This will help the eggs cook and form smaller curds. The cooked part will come off the bottom, allowing the uncooked part to cover the pan and begin to cook.
Cook the Eggs: Continue cooking and scraping the pan for another 1½ minutes. The eggs are best when still wet. They will continue to cook and can get dry the longer they sit on the stove even if turned off, so remove and plate the eggs immediately.
Instant Pot Method
Melt the Butter: Melt 1-2 tablespoons of unsalted butter on the saute cycle.
Pour in the Eggs: Whisk 4 large eggs, ¼ teaspoon of salt, and ⅛ teaspoon of pepper together, then pour into the hot butter.
Cook the Eggs: Scrape the eggs back and forth with a spatula. Continue cooking and scraping for 2-3 minutes. Turn off the Instant Pot and remove the pan from the Instant Pot to prevent too much cooking. Serve the eggs immediately.
Air Fryer Method
Melt the Butter: Use a small pan that will fit in the air fryer. Melt 1-2 tablespoons of unsalted butter in the microwave and pour it into the pan.
Add the Eggs: Whisk 4 large eggs, ¼ teaspoon of salt, and ⅛ teaspoon of pepper together, and pour into the buttered pan.
Air Fry the Eggs: Place the basket into the air fryer and set at 300°F for 4 minutes. Stir the eggs around and set for another 4 minutes. Check for doneness. The eggs are best when they still look wet. They will continue to cook a little even when removed. Stir well and serve immediately.
Microwave Method
Mix the Eggs and Butter: Melt 1-2 tablespoons of unsalted butter in a small microwave-safe dish. ` Whisk 4 large eggs, ¼ teaspoon of salt, and ⅛ teaspoon of pepper together and pour into the melted butter.
Microwave the Eggs: Place the dish in the microwave and set at 70% power for 1 minute, then stir the eggs. Cook for an additional 30 seconds as needed. Let it stand for 30 seconds (it will look a little wet) and it will finish cooking. Suggestions are for a 1000-watt microwave. Times will vary according to microwave wattage. Increase or decrease by 10-second increments.
Yes! They are a great source of protein and healthy fats; however, they also contain a lot of cholesterol, so consume them in moderation!
At the start of the recipe, whisk the eggs vigorously to help incorporate air. This is the best way to get super fluffy eggs! The more whisking, the more air, the fluffier they’ll get.
Yes. Just separate the yolk from the whites to start, then follow the same steps. Egg whites have a slightly different texture and consistency, but you can still scramble them.
They will taste best if eaten as soon as they’re cooked, but you can save and reheat scrambled eggs. Heating them in the microwave is the easiest option.
This is really just a difference in doneness and how long you cook them. Soft eggs are cooked on lower heat and for less time, whereas hard eggs are cooked longer until they are set and firm.
