How To Make Sweet Scrambled Eggs

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Breakfast will be the best meal of the day when you learn how to make scrambled eggs perfectly every time.

Whether it's a quick bite before work or a leisurely Sunday brunch, fluffy scrambled eggs are always welcome at the table. Learning how to make scrambled eggs—greatscrambled eggs—ensures that no matter the occasion, you'll have something delicious to serve up at breakfast time.

But as with any method for how to cook an egg, you don't just crack a few eggs into a pan and expect success. Instead, follow these simple steps for maximum flavor and fluff.

How to Make Fluffy Scrambled Eggs

Scrambled eggs are a great way to start the day because they're tasty, protein-packed and don't require a lot of ingredients or special tools. Just make sure your eggs are fresh and you've got butter stocked, and you'll be ready to go.

Ingredients for Scrambled Eggs

• Eggs (here's how to read egg carton labels)
• Butter
• Salt
• Pepper

Tools for Making Scrambled Eggs

• Whisk:You can't prep your eggs for scrambling without whisking them well first. Make sure you've got a whisk in your utensil holder.
• Nonstick skillet:For a mess-free, stick-free breakfast, the go-to is a nonstick skillet. Our Test Kitchen also likes a cast-iron skillet for the best scrambled eggs.
• Wooden spoon or spatula : You'll need a tool to scramble the eggs in the pan. Silicone spatulas or wooden spoons are your best options. If yours looks a little worse for wear, here's how you can refresh your wooden spoon.

Directions

Step 1: Crack the eggs

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First thing's first: How many eggs do you want to scramble? One egg is perfect for filling a breakfast sandwich; two eggs are just right with a side of toast. If you're really hungry, go for three. And if you're cooking breakfast for your family, keep cracking! You can scramble several eggs at once.

Once you've settled on your quantity, crack the eggs into a bowl with a dash of salt and pepper and whisk until the whites and yolks are well blended.

Milk isn't necessary, though some people like to add a splash to tone down the egg flavor. Taste of Home Deputy Food Editor James Schend suggests skipping the milk—if you do opt to add it, use one tablespoon of milk per egg.

Step 2: Pour the eggs into the skillet

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Grab your favorite nonstick skillet or, even better, a seasoned cast-iron pan. Melt a tablespoon of butter in the pan over medium heat.

Once the pan is hot and the butter is fully melted, add the eggs into the skillet. Let the eggs cook for about 30 seconds (or longer if you're cooking a lot of eggs) until they just start to set on the bottom.

Step 3: Scramble the eggs

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When you can see the eggs starting to set and turn opaque at the bottom of the pan, it's time to scramble. Using a wooden spoon or silicone spatula, gently pull them across the pan to form large, soft curds.

For the richest, creamiest scrambled eggs, James suggests stirring a pat or two of soft butter into the mix halfway through cooking.

Continue lifting and folding the eggs until the mixture is thick and there's almost no liquid left. The eggs will continue cooking when they're off the heat, so you want that little bit of liquid when you take them out of the pan.

All that's left is to plate your perfect scrambled eggs and grab the toast from the toaster!

Tips for How to Make the Best Scrambled Eggs

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Scrambled eggs are simple but there are a few things you can do to turn this basic breakfast into something extraordinary.

• Use good dairy: To take your scrambled eggs to the next level, make sure you're using good ingredients, including the best butter in the pan and to finish the eggs. If you don't want to use butter to finish the eggs, try a dollop of sour cream or creme fraiche.
• Don't overcook the eggs: Overcooked eggs feel rubbery and don't look nearly as appetizing as soft, fluffy scrambled eggs. The trick is to take your eggs off the heat once most, but not all, of the liquid is gone because the eggs will keep cooking a bit. While you're at it, make sure you're not making these other egg mistakes.
• Skip the milk: Nope, adding milk won't make your eggs any creamier or fluffier. Milk only serves to thin out the eggs and dilute the egg flavor.

How to Customize Scrambled Eggs

The recipe above is a starting point for how to make the best scrambled eggs. Beyond salt and pepper, there are lots of other ingredients you can stir into your morning scramble.

• Cheese:One of the easiest (and tastiest) ways to amp up the flavor of scrambled eggs is to add in some cheese. For perfectly gooey results, add shredded cheese during the last 30 seconds of cooking.
• Herbs and spices:Have fresh herbs on hand? Add them to your eggs! Basil, dill and chives all are great stirred into fluffy scrambled eggs. You can also raid your spice rack and add in dashes of garlic, cayenne or whatever you fancy.
• Veggies:Add sauteed onions, mushrooms, spinach and more to your scrambled eggs for extra color and flavor.
• Ham, bacon or breakfast sausage:You can turn your scrambled eggs into a heartier skillet meal by adding in chopped-up ham, breakfast sausage or whatever protein you please.
• Hot sauce:While many folks like to douse their eggs with hot sauce once they're on the plate, you can infuse your eggs with spice from the very start. Just add a few dashes of your go-to hot sauce right into the egg mix.
• All of the above:No need to stick to just one mix-in for your eggs. Mix and match combinations to keep breakfast interesting.

More Ways to Enjoy Eggs

Italian Baked Eggs & Sausage

This isn't your typical egg bake! I serve this robust casserole of eggs, Italian sausage and fire-roasted tomatoes in bowls with warm, crusty rolls spread with butter. —Shelly Bevington-Fisher, Hermiston, Oregon

Cheddar-Butternut Squash Clafoutis

I came up with this savory version of the classic French dessert clafoutis and shared it for dinner with a salad. My friends loved it, but in the end I could have eaten the whole pan myself while dreaming of being in Paris with every scrumptious bite. —Joseph A. Sciascia, San Mateo, California

Open-Faced Frico Egg Sandwich

The layer of melted and crisped cheese—the frico—is what makes this creamy sandwich unique. If you like spicy aoli, add two large cloves of garlic. —Julie Solis, Congers, New York

Spinach-Egg Breakfast Pizzas

I like my food pretty, and this breakfast pizza is eye-popping. Bring it to the table with a bowl of berries or grapes and café au lait. —Lily Julow, Lawrenceville, Georgia

Sausage and Eggs over Cheddar-Parmesan Grits

These creamy grits topped with Italian sausage, peppers, onions and a fried egg are total comfort food and perfect for brunch or dinner. They are easy to put together and will satisfy a hungry crew. —Debbie Glasscock, Conway, Arkansas

Cheesy Breakfast Egg Rolls

Whether you have to run out the door in the morning or take a few minutes to relax at the table, these breakfast egg rolls will hit the spot. The egg and sausage mixture can be made the night before so in the morning you roll, fry and go! —Anne Ormond, Dover, New Hampshire

Poached Egg Buddha Bowls

I love cooking for my husband and this is the first dish of the year that we enjoy out in our back yard. I often include fresh peas and cherry tomatoes, halved. —Amy McDonough, Carlton, Oregon

Mushroom & Spinach Eggs Benedict

There are so many ways to experiment with eggs Benedict, and this is my favorite version. The earthy flavors of mushroom and spinach blend beautifully in this new twist on an old classic. —Elizabeth Dumont, Madison, Mississippi

Yankee Rancheros

After my in-laws began affectionately referring to me as a Yankee, I decided I had to learn to make some Mexican dishes. These are super easy and make my Tex-Mex-loving family happy—even if they do come from a Northerner!. —Darla Andrews, Schertz, Texas

Overnight Baked Eggs Bruschetta

I like to spend as much time as I can with my guests when they stay with me for the holidays, so I rely on make-ahead recipes to help that happen. Because most overnight brunch casseroles are so similar, I came up with a breakfast bruschetta for a fun change of pace. —Judi Berman-Yamada, Portland, Oregon

Vegetable, Steak and Eggs

Low-carb doesn't have to mean skimpy—here's a lighter take on steak and eggs. I love cooking with squash, but feel free to toss in any vegetable combination you like. —Robert Deskin, Plantation, Florida

Linguine with Fried Eggs and Garlic

This recipe is perfect for those nights when you want something quick, savory and healthy for your family. Even when the cupboard is bare, there are usually a couple of eggs and some cloves of garlic to work with. —E. Gelesky, Bala Cynwyd, Pennsylvania

Bacon 'n' Egg Gravy

My husband, Ron, created this wonderful bacon gravy. It's home-style and old-fashioned. Sometimes we ladle the gravy over homemade biscuits. Served with fruit salad, it's a great breakfast. —Terry Bray, Winter Haven, Florida

Pressure-Cooker Eggs in Purgatory

Tomatoes and red pepper flakes add spicy zing to these saucy eggs. Serve them with toasted bread or sauteed polenta rounds for an unforgettable morning meal. —Nick Iverson, Milwaukee, Wisconsin

Ham & Cheese Breakfast Bundles

My family looks forward to these rich and delicious egg bundles. They're perfect for holidays, brunches and birthdays. —Cindy Bride, Bloomfield, Iowa

Denver Omelet Salad

I love this recipe. It may not be your typical breakfast, but it has all the right elements. Plus, it's easy, healthy and fast. Just turn your favorite omelet ingredients into a morning salad! —Pauline Custer, Duluth, Minnesota

Italian Eggs Benedict with Pesto Hollandaise

My husband and I have a standing breakfast date on Saturday mornings. When we want something fancy, we make Italian-inspired eggs Benedict with pesto and prosciutto. —Jackie Dodd, Los Angeles, California

Easter Egg Bread

I've made this Easter treat for 20 years! Colored hard-cooked eggs baked in the dough give this sweet bread such a festive look. Leave them out and it can be enjoyed anytime of year. My husband especially enjoys this bread with baked ham. —Heather Durante, Wellsburg, West Virginia

Red Pepper Cornmeal Souffle

I use the vegetables from our garden in all my cooking. Dotted with parsley and red pepper, this souffle is a favorite. —Janet Eckhoff, Woodland, California

Shiitake and Manchego Scramble

This savory breakfast dish takes everyday scrambled eggs up a few notches. The rich flavor is so satisfying in the morning, and it's even better served with buttery toasted Italian bread. —Thomas Faglon, Somerset, New Jersey

Bacon Egg Cups

These adorable bacon egg cups are a fresh take on the classic breakfast combo. Make sure to use ovenproof bowls when baking. —Carol Forcum, Marion, Illinois

Open-Faced Prosciutto and Egg Sandwich

We love breakfast at any time of the day in my house. I came up with this healthy egg sandwich as something new for brinner (aka breakfast for dinner), but they're fabulous no matter when you serve them. —Casey Galloway, Columbia, Missouri

Dilled Salmon Omelets with Creme Fraiche

This is one of our biggest hits on our inn's menu. It has so much flavor with the dill and rich salmon that it will impress everyone at how fancy it is.—Susan Goodman, Wilmington, Vermont

Italian Cloud Eggs

Drop egg yolks on nests of whipped Italian-seasoned egg whites, then bake in a cast-iron skillet. Dreamy!—Matthew Hass, Franklin, Wisconsin

Pressure-Cooker Garlic-Dill Deviled Eggs

Easter isn't complete without deviled eggs. I like to experiment with my recipes, and was pleasantly surprised with how the fresh dill really perked up the flavor of these irresistible appetizers. —Kami Horch, Frankfort, Maine

Breakfast Burger

My husband is big on eggs and bacon, so I wanted to merge his breakfast favorites with a grilled burger for an over-the-top treat. Topping it with my homemade blackberry jam sealed the deal. —Tina Janssen, Walworth, Wisconsin

Corn Cakes with Poached Eggs

These easy corn cakes are super tender thanks to the creamed corn in the batter. Top them with poached eggs and fresh salsa, and you get one of my favorite breakfasts. —Jamie Jones, Madison, Georgia

Mushroom and Brown Rice Hash with Poached Eggs

I made my mother's famous roast beef hash healthier by using cremini mushrooms instead of beef, and brown rice instead of potatoes. It's ideal for a light main dish. —Lily Julow, Lawrenceville, Georgia

Egg-Topped Avocado Toast

We always have avocados on hand, so it's easy to make this quick breakfast toast for my husband and me. It's really tasty! —Kallee Krong-McCreery, Escondido, California

Breakfast Bruschetta

My family loves bruschetta, so why not have it for breakfast? This gives us a healthy start to the morning, and takes very little effort. You get all the traditional flavors, and with egg added, it makes a great meal. —Kallee Krong-McCreery, Escondido, California

Fiesta Scrambled Eggs

I love to fix this spicy scrambled egg dish for friends and family. It's almost a meal in itself, but I serve it with muffins or biscuits, fresh fruit juice and coffee. —Kay Kropff, Canyon, Texas

Cheeseburger Omelet Sliders

A cheeseburger inside an omelet? Yes, please! This fun twist on two breakfast and dinner faves is easy to assemble and delicious any time of day. —Denise LaRoche, Hudson, New Hampshire

Ham & Brie Strata

There's nothing quite like my comfy strata made with Brie, ham and mushrooms. Put it together and bake it now, or hold it overnight to pop into the oven tomorrow. —Elisabeth Larsen, Pleasant Grove, Utah

Sweet Potato and Egg Skillet

I try to incorporate nutritious sweet potatoes in my meals as often as possible, especially with breakfast. This recipe originated with the purpose of feeding my family a healthy, hearty breakfast...and it worked! —Jeanne Larson, Mission Viejo, California

Mexican Rice with Poached Eggs

This Mexican rice recipe topped with soft fried eggs works for breakfast or dinner. I like to serve the dish with hot tortillas and a side of refried beans for a complete meal. —Jeanne Lewis, Brooklyn, Michigan

Curried Egg Salad

A curry kick gives this egg salad big appeal. We love it when the weather gets warm. —Joyce McDowell, West Union, Ohio

Mushroom-Avocado Eggs on Toast

Two of my favorites – mushroom and avocado – make a stacked sandwich fancy enough for company or a weekend breakfast with the family. —Carol McLaughlin, Papillion, Nebraska

Hash Brown Nests with Portobellos and Eggs

Hash browns make a fabulous crust for these individual egg quiches. They look fancy yet they're easy to make. They've been a hit at holiday brunches and other special occasions.—Kate Meyer, Brentwood, Tennessee

Spiral Omelet Supreme

This roly-poly omelet is a new way to do eggs for brunch. Want different veggies? You can substitute 2 cups of any type you like. When I'm cooking for gluten-free friends, I leave out the flour and the spiral rolls up a-OK. —Debbie Morris, Hamilton, Ohio

Slow-Cooker Chorizo Breakfast Casserole

My kids ask for this hearty slow-cook casserole for breakfast and dinner. I've served it with white country gravy or salsa. It's delightful either way. —Cindy Pruitt, Grove, Oklahoma

Fiesta Egg & Potato Boats

On a whim, I stuffed eggs into potato shells as a way to use up leftover baked potatoes. It's the brunch dish people ask for the most. —Lisa Renshaw, Kansas City, Missouri

Tex-Mex Breakfast Haystacks

I love haystacks and wanted to make a fun Tex-Mex recipe for my family. Adding panko crumbs and cheese to the hash browns before cooking gives them a wonderful golden brown color and crisp texture. —Donna-Marie Ryan, Topsfield, Massachusetts

German Potato Omelet

This is an old German dish that all of us kids enjoyed when we were growing up. With a side of toast and jam, this flavorful omelet is sure to make your family as happy as it made all of us. —Katherine Stallwood, Richland, Washington

Ham & Egg Pockets

Refrigerated crescent roll dough make these savory breakfast pockets a snap to prepare. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

Creamy Pesto 'n Bacon Eggs Benedict

One of my favorite brunch dishes is eggs Benedict. While I adore the traditional version, I also have fun using other flavors. This is my Italian take using a semi-homemade creamy pesto sauce.—Jenn Tidwell, Fair Oaks, California

Chorizo & Grits Breakfast Bowls

Growing up, I bonded with my dad over chorizo and eggs. My fresh approach combines them with grits and black beans for this chorizo breakfast bowl. Add a spoonful of pico de gallo for extra pop. —Jenn Tidwell, Fair Oaks, California

Shakshuka

Shakshuka is a dish of poached eggs with tomatoes, onion and cumin. I learned about it while traveling, and it's been my favorite way to eat eggs since. —Ezra Weeks, Calgary, Alberta

Make-Ahead Eggs Benedict Toast Cups

When I was growing up, we had a family tradition of having eggs Benedict with champagne and orange juice for our Christmas breakfast. But now that I'm cooking, a fussy breakfast isn't my style. I wanted to come up with a dish I could make ahead that would mimic the flavors of traditional eggs Benedict and would also freeze well. —Lyndsay Wells, Ladysmith, British Columbia

Chorizo and Eggs Ranchero

For a festive Mexican breakfast, we do chorizo and huevos rancheros. Add refried beans and cheddar, and serve everything in bowls made of tortillas. —Paul Williams, Fort Mohave, Arizona

Eggs Lorraine

Super-easy and elegant, this is one of my favorite special-occasion dishes. It's absolutely delicious! —Sandra Woolard, DeLand, Florida

How To Make Sweet Scrambled Eggs

Source: https://www.tasteofhome.com/article/how-to-make-scrambled-eggs/

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