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Close up of scrambled eggs in a pan with a green spatula underneath ready to lift the eggs from the pan.
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5 from 4 votes

How To Make Scrambled Eggs

Learn how to make creamy, flavorful scrambled eggs (the RIGHT way). Try this French-inspired method for perfect eggs every time!
Prep Time5 minutes
Cook Time5 minutes
Course: Breakfast
Cuisine: French
Keyword: Scrambled Eggs
Servings: 2
Calories: 193kcal
Author: Erica Walker

Ingredients

  • 4 large eggs
  • 1 tablespoon butter
  • Kosher salt and pepper to taste
  • 1 tablespoon creme fraiche (or sour cream or heavy cream)
  • green onion for garnish (optional)

Instructions

  • Beat eggs gently in a small mixing bowl. Try to avoid making air bubbles.
    Four egg yolks sitting in eggs whites in a small bowl.
  • Pour egg mixture into a nonstick skillet or pan (do NOT preheat the pan). Add 1 Tablespoon cold butter.
    Eggs that have been beaten and poured into a pan. A pat of cold butter is sitting over the top of the beaten eggs.
  • Turn heat to medium-high. Using a rubber spatula or wooden spoon, stir constantly until butter melts and curds begin to form. Remove from heat and continue stirring until soft curds begin to form. You can return the pan to the heat for a few seconds at a time to continue cooking curds if needed. You want soft, creamy eggs. Do not over cook.
    Eggs being heated in a pan and turning into curds for scrambled eggs.
  • Season with salt and pepper after the soft curds have formed. Fold in creme fraiche until eggs are lightly coated. Garnish with green onion (optional) and serve immediately.
    A top view of scrambled eggs in a pan sitting on a counter.

Notes

  • Don't whip air into the eggs. When you are beating your eggs with a fork, you shouldn't try to get lots of air bubbles. You are merely beating the eggs together, not whipping air into them.
  • Start with a cold pan. You don't want your eggs to immediately start cooking once they hit the pan. Put them in the pan and allow to heat gradually.
  • Add some butter. This is a must. The eggs need that fat to have the creamy, smooth texture. Otherwise they will get gummy and sticky.
  • Don't overcook. Your goal is to avoid rubbery eggs. It is best to remove them from the heat when curds start to form. If your eggs have completely solidified before taking them from the heat, you waited too long. They will continue to cook and become rubbery by the time you serve them.
  • Season at the end. Do not, I repeat, DO NOT salt your eggs before cooking. The salt will react with the eggs causing them to be firm and rubbery. Always lightly season your eggs after cooking.

Nutrition

Calories: 193kcal | Carbohydrates: 1g | Protein: 13g | Fat: 15g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 387mg | Sodium: 192mg | Potassium: 140mg | Sugar: 1g | Vitamin A: 715IU | Calcium: 58mg | Iron: 2mg