How to Make Perfect Silky Scrambled Eggs

I’m kind of famous for my eggs. Whenever we have guests over, I’m the one who gets asked to make them – and my family loves my egg dishes. So, for the very first post in my “how-to” series, I’m excited to share my favorite way to prepare scrambled eggs: soft, creamy, and just set – never dry or runny. (And don’t worry if you prefer your eggs fully cooked through: you can simply cook them a little longer. I’ll also share another great version for that texture – my little sister’s favorite – later in this series.)

But if you love your scrambled eggs fluffy, tender, and slightly creamy, this method is for you. I’ll show you how to avoid rubbery edges or dry bits and get that perfect silky texture every time. (Well, almost every time. No promises if you get distracted like I sometimes do – that’s just the price you pay if you have pets or dance a bit too much to your “background” music.)

These scrambled eggs are perfect for everyday breakfasts or cozy weekend brunches – delicious on their own with a slice of good bread, or dressed up however you like. Once you master this method, the possibilities are endless: stir in cheese just before they’re done, mix in tomatoes, mushrooms, or grilled veggies, or serve with crispy bacon, smoked salmon, or avocado.

It’s the perfect basic recipe for anyone who wants to nail silky scrambled eggs – every single time.

Ingredients

• 3 eggs
• Olive oil
• Salt
• Pepper

1. Crack the eggs into a bowl. Add 1/2 teaspoon of salt and whisk until the yolk and whites are fully combined for a smooth, even result.
2. Let the eggs sit for 10-15 minutes. While not strictly necessary, this step helps the salt dissolve and improves texture – the eggs will turn out creamier and more tender. That’s because the salt begins to break down some of the egg proteins, which keeps them from bonding too tightly and losing moisture during cooking. (But if you’re short on time, skip it – it’s just the cherry on top.)

1. Preheat a nonstick pan over medium heat. Once it’s hot, add just enough olive oil to coat the pan and prevent sticking.
2. Pour in the whisked eggs and immediately begin stirring with a spatula.
3. Reduce the heat to medium-low and keep stirring gently as the eggs begin to set. This constant movement ensures even cooking – it prevents overcooked or undercooked spots and helps create a fluffy, silky texture.

1. Once you’re happy with the texture, transfer the eggs to a plate right away – it’s a matter of seconds, so keep your plate close! The eggs should look soft and slightly glossy, not dry, and you might want to remove them just a moment before they’re fully done, as they’ll continue cooking from residual heat.
2. Season the scrambled eggs with a few grinds of pepper and a pinch of flaky sea salt if you like. Seasoning them only after cooking prevents the pepper from burning in the hot oil. Serve immediately.