How To Make Delicious Scrambled Eggs

Picture of How To Make Delicious Scrambled Eggs
I made these delicious scrambled eggs this morning. It is a simple and quick recipe which produces great tasting scrambled eggs!

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Step 1: Ingredients

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Here is what you will need to make these delicious eggs.

  • Eggs I made three
  • Salt
  • Pepper
  • Canola Oil Spray
  • Butter
  • Milk
  • Pan
  • Spatula
  • Bowl
  • Fork
  • Knife

Step 2: Crack the eggs

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Crack open the eggs into a bowl. I crack the egg against the bottom or side of the bowl, because it reduces the chance of egg shell getting into the egg.

Now take a fork to crush the yolk and make a smooth mixture where the yolk and egg white are mixed together. You can also use a whisk to do the job, but I have more success with a fork in a smaller bowl.

Step 3: Preliminary Ingredients

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With the eggs in your bowl, add some preliminary ingredients. I add some salt and pepper. I usually like more pepper, but it is your preference.

You can also add some milk or water to make it more creamy. I added milk, just because I love it in my eggs.

Step 4: Prep the pan

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Now it is time to prep the pan that you will scramble your eggs on.

I first spray it with Canola Oil to reduce the amount of sticking the eggs have against the pan.

Then I get a knife and put some butter on it, a little less than the amount you use to butter your bread. I rub the butter around the pan to add some flavor to the eggs.

Step 5: Scramble Your Eggs!

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Pour the egg blend on to the pan, and let it sit for a couple of seconds.

Now take your spatula and start to scrape around. Scatter the eggs, spread them out, bring them together, scramble them!

Add some more salt or pepper if you like. That is what I do, and I also add some milk to the pan during the scrambling.

Step 6: Serving and Cleanup

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Pour the eggs onto a plate and serve to yourself, or to whom ever you made them for!

Make sure you cleanup afterwards too! Eggs can sometimes be a pain to clean off of a pan, so don't procrastinate!

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johncar7 years ago
Sorry to negative but did I miss something? This the the standard way to make scrambled eggs! Many of the posts here are interesting but this ! Sorry but I cannot see why it was published.
Aira.vj johncar7 years ago
Not everyone grows up with a parent who teaches them to cook. I had to learn how to make simple things like scrambled eggs on the internet, and this seems like a very nice little instructable on how to do it. Always remember, just because you know how to do something doesn't mean that everyone does! :)
Yeah. You're right.

I scramble them in the pan. pre-scrambling them makes them watery and changes the texture. a bit of sour cream and chive is a good idea, as is paprika and sliced green onion.

Simple instructions on this kinda site are great. Fresh mayo, for example. How many people do you know that can make it? blended oil and egg whites, and it saves a purchase at the store. I think this kind of thing is exactly what this site needs.
I was going to say the same thing. I never scramble or season eggs before they are in the pan. gordon ramsey taught me that here:

I've tried the way he does in that vid and it has worked really well for me.
Mayo is egg yolk and oil, not egg whites.  :)
CapnTac Aira.vj5 years ago
Yeah, I've been having to teach myself lately.
Brennn10 (author)  johncar7 years ago
What is wrong with teaching people how to make simple scrambled eggs?
Nothing, don't listen to him. I just used these instructions, and the creation was very good. Thank you for your contribution.
lawizeg johncar6 years ago
You'd be surprised. Many people Just live off of junk, and they don't know how to make good food.
TheNetwerk3 years ago
...canola spray *and* Brummel and Brown's version of margarine?

That is A LOT of oil. The canola spray is just spray canola oil and the Brummel and Brown contains soybean oil, palm oil, kernel oil, and more canola oil.

If people were concerned about flavor/texture, one must wonder why they didn't just use some organic unsalted butter..

ilpug3 years ago
okay, you have inspired me to make an instructable featuring my cast-iron egg making recipe. after it is up, i will post a link and you can make it, and test it against your recipe. Deal?
aquafolium3 years ago
yes, the secret is in cooking VERY slowly, like 5 mins. then they are really creamy!
Kent7 years ago
There is one crucial piece of information missing, I think. The temperature of the pan should be fairly low, about 3 or 4 on a scale of 10. Eggs cooked fast will be tough compared to eggs cooked slowly. I use a small skillet. I do not stir the eggs in the pan. I just put the beaten eggs in the pan and put a lid on to get the steam to cook the top. When they are nearly done I flip them. I can get a little brown on the bottom, and I like the taste. Some people don't. For additives, add a good melting cheese, mozzarella or even a slice of American. I love a chive, chopped finely. (If a bunch is called chives, one must be a chive.) I also add chopped fresh tomatoes and mild peppers in season. I don't mind seeing this here. Maybe this is for the guys in the Hardee's commercials: "Without us, some guys would starve." I just hope they don't reproduce first.
nisoe Kent3 years ago
bumsugger Kent3 years ago
They're not scrambled eggs,thats a Spanish omelette!
Kent Kent7 years ago
I forgot one tip, already mentioned in other comments. Stop just before they look done. They will keep cooking a bit. This is called carryover.
nisoe3 years ago
how much milk!??
SylverX3 years ago
Yummy! I made them this morning (only used two eggs...for one person who was going after some toast afterwords and who didn't want her mother to be upset) and they turned out GREAT! Thank you for putting this up - it gave me a lot of confidence in making them.
colorex3 years ago
Congratulations on an excellent photo! (the first one)
bumsugger3 years ago
Looks Good,but I only thought that it was only us Brits that put milk in our scrambled eggs(during and after WW2) 'cos they were so scarce,over here at least,but now we,I at least,don't ,'cos eggs are much more plentiful.In order to make them more of a meal,add some chopped chives to your taste,and serve them on a couple of rounds of hot buttered toast,yum !
Roflolommo3 years ago
I go with the cook bacon then cook the eggs in the leftover grease from the bacon method.
grindboy5 years ago
Egg-cellent! Thanks.
Peale5 years ago
Here's a hint - don't add your salt until JUST before the eggs are done cooking.  Salt draws out moisture, which you want to keep in your eggs. 
lakattack Peale4 years ago
I agree, I was actually going to this step to make the same point. Kudos! I'd add all the seasonings afterward anyway, especially if you're making it for more than one person.
Peale lakattack4 years ago
Pepper or other herbs I might add halfway through because they lend flavour to the eggs, but salt? Always dead last.
halberdear4 years ago
No cheese, hunks of ham, or bacon?

What kind of scrambled eggs are these!? *recoils in horror*
CapnTac5 years ago
This was very good with Colby and Monterrey Jack cheese, onions, and a 'dollop' of sour cream.
Exactly how I make them, minus the Canola Oil, and I'm always receiving requests to make them, which I'm happy to do as I enjoy people's enjoyment. Good post, and yep, good pic too!
I use: <>2 eggs> <>A Pinch of Parmesan Cheese <>A Tablespoon of salad bacon bits <>A Liiiiiitle bit of garlic powder for some much-needed zing <>Sauted Onions (I sauted them first and put the mixture of eggs and everything else on top.)
Flumpkins6 years ago
What kind of camera do you have? It's one of the best cameras I have ever seen
Brennn10 (author)  Flumpkins6 years ago
It is the Rebel XTi. My dad got it for free after he gave a talk on anesthesia at some conference.
Awesome! I really want a Nikon DSLR, but i don't think i'm ready for that awesomeness yet.
Cool! Can I have it?
crazyboy2466 years ago
add soy sauce after mm mm..
you should spray the pan outside so you dont have to clean the oil off the walls
If you put in about a tablespoon of sugar for 3-4 eggs it really sets these off. They dont taste super sweet, but they do taste better.
aboatman7 years ago
V8 or V8 hot and spicy or snappy tom. About a third of a can.
Nice job on a basic technique. On the milk/water debate- The solids in milk combine well with the eggs, but the whey does not. Not usually a problem if you only use a little, but I find that water (1 tsp/egg) actually makes the eggs fluffier. I agree with the others that you can add ALL KINDS of things to this basic recipe. I prefer using a hotter pan, and keeping the eggs moving.
RayMit7 years ago
I do something similar with a little extra added....chopped pre-fried bacon, some grated cheese.....try it.
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