Make perfect, fluffy scrambled eggs on the stove, or use an Instant Pot, Air Fryer, or the microwave. Whichever method you choose, it'll be easy!Step-by-step photos can be seen below the recipe card.
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.
Video
Notes
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
Storage: Store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.