Return to Content

How to Make Perfect Scrambled Eggs

How to Make Perfect Scrambled Eggs
5 votes, 5.00 avg. rating (96% score)
Print Friendly

The first thing I ever learned to cook, around age eight, was scrambled eggs, and I learned it the way most people do: Crack a few eggs in a bowl, add milk, salt, and pepper, and cook over medium heat in a buttered skillet until they start to set, then rake them up to form curds.

This is a perfectly respectable method, but it’s not the best way to make perfect scrambled eggs. And once you make them properly, you’ll find that humble scrambled eggs can become pretty sublime.

scrambled eggs

First tip: Use a saucepan, not a skillet. Cooking the eggs in a narrower vessel makes them cook more slowly, which gives you insurance against overcooking.

Crack three eggs into your pan and add a knob of butter—anywhere from half a tablespoon to a tablespoon, depending on how rich you feel. Do not add milk! Milk does nothing good for scrambled eggs­—it merely stretches them to feed more people. If you can afford the three eggs, skip the milk. And don’t season the eggs until they’re finished cooking, because the salt can draw water out of the whites and make them watery.

The scrambled eggs setup The scrambled eggs setup

Set the pot over high heat. Using a fork, quickly whisk the eggs, which will form an emulsion with the butter. They will start to look creamy.

The earliest cooking stage The earliest cooking stage
Looking good... Looking good…

Take the pan off the heat, still whisking.  The eggs will still cook, and begin to transform from a liquid to a solid.  You might find it easier to use a spatula at this point. Continue stirring. Repeat this process, going on and off the heat, until the eggs are almost done to your liking.

Constant stirring produces smaller curds. Constant stirring produces smaller curds.
Almost done. Almost done.

When the eggs are almost ready, whisk in a bit more butter for flavor. You want the eggs wet, but not runny.

IMG_5475 Off the heat and done.

Garnish them with fresh herbs (chives, mint, parsley) if you’d like. Enjoy!

Amy Traverso


Amy Traverso


Senior lifestyle editor Amy Traverso oversees Yankee's Food and Home & Garden departments and contributes articles to the magazine. Amy book, The Apple Lover's Cookbook (W.W. Norton), won an International Association of Culinary Professionals (IACP) cookbook award for the category American. Follow !
Updated Wednesday, February 19th, 2014

Bring New England Home

Subscribe for 1 year for only $19.97!

A 44% saving!


3 Responses to How to Make Perfect Scrambled Eggs

  1. Leslie White February 21, 2014 at 3:37 pm #

    The saucepan is a great idea. I had never thought of doing it this way. I will def give this a try.

  2. Patrick J. Hunt February 21, 2014 at 4:28 pm #

    I always made them in a skillet with some milk. I will definitely try this method!

  3. Sandra Ashmore February 21, 2014 at 5:01 pm #

    Will definitely try the different pan. I always add a little cold water from our refrigerator dispenser prior to cooking, which slows the cooking time down and seems to make them taste lighter. I also now use a whisk to make them smaller. I never use milk either. Love your magazine and all the different recipes. Thanks.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

©2016, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111