Fluffy, creamy, and quick scrambled eggs are a breakfast classic that can be whipped up to tasty perfection in no time at all! These scrambled eggs are whisked with rich half & half and salt before being cooked in butter, so they’re ultra-delicious!
Classic scrambled eggs are incredibly easy to make, tender, and full of buttery flavor!
Who doesn’t love classic, fluffy, melt-in-your-mouth scrambled eggs? They’re one of my favorite quick breakfasts to make. I love how quick they can be whipped up (just 5 minutes from start to finish), and how they can please kids and adults alike!
My method makes scrambled eggs a little more decadent by whisking the eggs with half & half and scrambling in luscious butter. This makes the eggs extra flavorful, tender, and creamy too!
Garnish with a little freshly ground black pepper and chopped parsley and you’ve got scrambled eggs that will impress!
Scrambled eggs never turn out quite right? There is an art to making perfect scrambled eggs! Follow my detailed, step-by-step instructions and helpful tips and recipe notes so you can make the best breakfasts!
❤️ Why You'll Love This Recipe!
A Super Quick Breakfast! Scrambled eggs only take 5 minutes total to cook! You can’t make a faster breakfast!
Perfectly Textured! Using low heat and slow cooking the eggs will produce large, soft scrambled eggs that will melt in your mouth!
So Customizable! Everyone can dress up eggs their own way! Add cheese, or hot sauce, or ketchup – you get to make them how you like them!
These quick scrambled eggs are perfectly delicious! Half & half will make the scrambled eggs so rich and creamy!
- 4 large Eggs – Bringing the eggs up to room temperature makes them whisk up more easily! This results in a smoother and fluffier scrambled egg.
- ¼ cup Half & Half – You can also use heavy cream, or whole milk. I like to use half & half because it’s a mix of both and provides the perfect amount of creaminess!
- 1 teaspoon Salt – This will season our scrambled eggs, of course! You can use whatever salt you have!
- 1 tablespoon Butter – Using butter provides richness and flavor that just can’t be matched! You can use salted or unsalted butter here.
- Freshly Ground Black Pepper – Add according to your taste! I prefer to sprinkle on black pepper when serving (See Tips & Recipe Notes).
- Parsley – An optional, but delicious garnish! Sprinkle on some fresh, chopped parsley before serving to make the scrambled eggs really shine.
If you’re a fan of cheesy eggs, whisk in ¼ cup (or more) of grated cheddar, Swiss, or Colby jack into the eggs before scrambling!
*Be sure to see the recipe card below for ingredients, amounts & instructions!*
🔪 Step-by-Step Instructions
Fluffy scrambled eggs are so easy, but there is an art to making them perfect! My step-by-step instructions will show you exactly how!
- Whisk the eggs. Start your eggs by cracking 4 large, room temperature eggs into a medium or large mixing bowl. Next, add ¼ cup of half & half, 1 teaspoon of salt, and cheese if desired. Then, whisk vigorously until the eggs are broken down, evenly colored, and light and foamy.
- Heat skillet and butter. When your eggs are whisked, bring a small, non-stick skillet with 1 tablespoon of butter to medium heat until the butter melts. Coat your entire skillet with melted butter (it should start to foam up and bubble, but don’t let it burn!).
- Slowly scramble the eggs. Once the butter is melted, reduce the heat of the skillet to medium low and add the beaten eggs. Wait and watch for the edges to start setting, then use a spatula to gently scrape across the pan. Then, pull the cooking eggs slowly from side to side, allowing the uncooked egg to fill the pan. Repeat after waiting for the eggs to set around the edges of the skillet again.
- Finish cooking. Next, once your eggs are mostly cooked and have nice, big folds in them, fold any uncooked sections down into the skillet. Finally, pull the scrambled eggs together to finish cooking, then remove from heat. (The eggs will appear slightly moist—they will continue cooking even once they’re plated).
- Serve. Transfer the cooked eggs onto your plates and serve seasoned with freshly ground black pepper and chopped parsley.
Soft, fluffy, tender scrambled eggs are the perfect breakfast main! Serve with your favorite breakfast accompaniments—crispy bacon, savory sausage, and my amazing homemade hash browns! Enjoy!
💭 Tips & Recipe Notes
- I strongly recommend only adding pepper to the eggs right before serving! Adding the pepper to the eggs while they’re cooking will cause the scrambled eggs to turn an unsightly grey color! If you wait until the end, you’ll have perfectly yellow scrambled eggs.
- Using a fork to beat the eggs is traditional, but I prefer to use a whisk! Whisking will evenly distribute the egg whites and the yolks. It will also help incorporate more air into the eggs, so they’re extra fluffy!
- To prevent dry eggs or eggs with hard, small curds, use a lower heat! I prefer to use a medium-low heat and slowly scramble my eggs. When cooking this way, the eggs have the best texture and always come out fluffy and moist!
- Want to let people customize their scrambled eggs? Make the eggs without seasoning, then place out hot sauces, ketchup, black pepper, seasoned salt, freshly chopped parsley, and chives—or any other of you and your family’s favorite toppings!
🥡 Storing & Reheating
I recommend making and eating freshly scrambled eggs, but if you want to make them for busy mornings, you can keep them in your fridge easily! Place them in an airtight container and they’ll keep for up to 4 days (but they’ll be best within the first 24-48 hours).
Scrambled eggs are also pretty easy to freeze! Transfer cooled cooked eggs (without any garnishes) to an airtight container or heavy-duty freezer bags.
Let them thaw in the fridge the night before you want to make them, and they’ll be ready to reheat!
I recommend reheating your eggs in the microwave for a super quick breakfast on busy mornings! Simply put the eggs in a microwave-safe bowl and cover with a moist paper towel.
Then, microwave for 15-second intervals until reheated. Drain away any liquid that’s collected in the bowl and enjoy!
🍳 Other Great Breakfast Recipes
- Cheese Omelet
- Sausage Hash Brown Breakfast Casserole
- Bisquick Pancakes
- Breakfast Sandwich
- Country Fried Steak with Gravy
For these easy scrambled eggs, you can use whatever eggs you prefer! I like to use local eggs from my farmer’s market or organic eggs when I see them on sale. This way, I know the chickens are free-roaming and are being fed well! However, any eggs you have on hand will work for this recipe!
My scrambled egg recipe makes 2 servings! If you’re making scrambled eggs for a crowd, you can easily scale up as needed! The ratio I use is 2 eggs per person to 2 tablespoons of half & half and ½ teaspoon of salt. Follow my super simple steps and you can make perfectly cooked eggs no matter how many servings you’re making!
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- 4 large eggs (at room temperature)
- ¼ cup half & half (or heavy cream, or whole milk)
- 1 teaspoon salt
- 1 tablespoon butter
- ground black pepper (to taste)
- parsley (optional garnish, chopped)
- In a mixing bowl, beat the eggs, half & half, and salt until the eggs are broken down, evenly colored, and light and foamy.4 large eggs, ¼ cup half & half, 1 teaspoon salt
- Bring a small non-stick skillet with the tablespoon of butter to medium heat until the butter melts. Coat your whole skillet with the melted butter (it should be starting to bubble too).1 tablespoon butter
- Reduce heat to medium low and add the beaten eggs. Wait and watch for the edges to start setting, then use a spatula to scrape gently across the pan. Pull the cooking eggs from side to side, allowing the uncooked egg to fill the pan. Repeat after waiting for the eggs to set around the edges of the skillet again.
- Once the eggs are mostly cooked and have nice big folds in them, fold any uncooked sections down into the skillet. Pull the scrambled eggs together to finish cooking, then remove from heat. *The eggs will still appear slightly moist, they will continue cooking even once plated.
- Transfer onto your plates and serve seasoned with freshly ground black pepper and chopped parsley.ground black pepper, parsley
- Using a fork to beat the eggs before scrambling is an old habit, but using a whisk is best. It will evenly distribute the yolk and whites.
- Whisk the eggs until frothy and light for perfectly fluffy scrambled eggs.
- Cook your eggs slowly for the best texture, medium-low is best to prevent dry eggs.
- Do not season with pepper until the eggs are fully cooked! Pepper will turn the scrambled eggs an unsightly grey color.
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!