Breakfast 'n' Brunch

How To Make The Best Scrambled Eggs

February 12, 2018 (Last Updated: December 10, 2019) by Chris Collins

How to make the best scrambled eggs without milk, without cream and most importantly without a microwave! There’s a few simple but crucial steps in getting the most out of your scrambled eggs and here I’ll show you exactly how!

I know what you’re thinking, ‘who doesn’t know how to make scrambled eggs?’ and granted, it is incredibly difficult to stuff up. However, although there is no wrong or right way to cook scrambled eggs, there is the best way.

How to make the best Scrambled Eggs on Toast

For me, the best scrambled eggs are soft and creamy. They’re rich in flavour and moist in texture. There’s nothing worse than rubbery scrambled eggs that are so overworked they look like rabbit food. With just a few tips and tricks it’s so easy to get the most out of your eggs with what you’ve already got on hand. No need for milk, cream or anything of that variety. Just a non-stick pan, a knob of butter and your eggs.

‘But creamy eggs with no cream!’ I hear you cry. Yep, it’s gonna happen.

So unbuckle your eating pants, forget everything you knew about making scrambled eggs and let’s get into it.

Top tips for How To Make The Best Scrambled Eggs

So, for scrambled eggs for one you need to start with 3 eggs, a knob of butter, a non-stick pan and a spatula. Start with the heat completely off and pop in your ingredients. There is non need to get a separate bowl and whisk the eggs.

Firstly, more washing up. Secondly I actually find it best if you gently whisk the eggs throughout the process. A gentle beating offers a more dense scrambled egg, which in my opinion is favourable. However if you like them more light and fluffy then use a whisk and beat more vigorously. Another reason to add everything at the start is you actually don’t want to brown the butter as it will discolour the egg.

How to make the best Scrambled Eggs on Toast Process Shot 1

The next tip is the most important piece of advice i’ve ever received for cooking scrambled eggs. Lowandslow. Cooking the eggs on a low heat over a long period of time will give you that smooth velvety texture and the creamy taste you’re after. You actually want the eggs to catch on the pan as little as possible.

The next stage is seasoning, which seems to be a controversial topic among the scrambled egg experts. Firstly, no black pepper (at this point), it will discolour the eggs and turn them a little grey. Save the pepper for the end.

Salt on the other hand can be put in at the start. Contrary to popular belief I actually found that this improved the texture of the egg. It’s commonly suggested that adding salt to eggs promotes coagulation which in turn promotes that rubbery texture you don’t want. I found that the salt actually helps retain moisture in the eggs and keeps them moist. Here’s a neat little explanation of pre-salting eggs.

How to make the best Scrambled Eggs Process Shot 3

Keeping the heat low, you’ll slowly start to see the eggs catch on the pan (seen in the photo below). Like I said this is something you want to try and avoid. So with your spatula rapidly stir until the eggs turn into a thick, custardy consistency.

How to make the best Scrambled Eggs Process Shot 4

At this point you’ll see small curds start to form. Start scraping the eggs in a circular motion to start forming long curds.

How to make the best Scrambled Eggs Process Shot 5

You want the eggs to be nearly cooked when you take them off the heat. Eggs, especially scrambled eggs, are hugely susceptible to carryover cooking. So whilst the eggs are slightly soft but still a little runny, take them off the heat.

How to make the best Scrambled Eggs Process Shot 6

When it comes to serving, I think simplicity is key. Gordon Ramsay stirs in a tbsp of Crème Fraîche, which I have tried, but honestly I think they’re perfect without. However I do like his tip of sprinkling a touch of fresh chives. Now is also when you’d add your black pepper.

You also want some nice bread, don’t ruin those gorgeous eggs with some tough old bread you found in the cupboard. Champion those eggs on a bed of your favourite bread. Here I use toasted ciabatta. And for the love of god please no ketchup.

So there we have it folks! Beautifully rich and velvety scrambled eggs. Gorgeously creamy yet no cream or milk involved! (recipe below).

How to make the best Scrambled Eggs

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How To Make The Best Scrambled Eggs (Full Recipe)

How to make the best Scrambled Eggs

How To Make The Best Scrambled Eggs

'How to make the best scrambled eggs without milk, without cream and most importantly without a microwave! There's a few simple but crucial tips in getting the most out of your scrambled eggs and here I'll show you exactly how!'
5 from 5 votes
Print Pin Rate
Servings (click & slide): 1
Course: Breakfast / Brunch
Cuisine: Universal
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Calories per serving: 514kcal

Ingredients (check list):

  • 3 Eggs
  • 1 tbsp Unsalted Butter
  • sprinkle Fresh Chives, finely diced
  • Salt & Black Pepper, to taste
  • Bread of choice


  • Non-Stick Pan
  • Spatula


  • Add your butter and crack your eggs in a suitably sized pan with the heat off.
  • Break the yolks and begin to gently beat, either with your spatula or a whisk, over low heat until a blended mixture forms.
  • Add a pinch of salt.
  • Keep stirring over low heat to keep the eggs from catching on the pan. The eggs should start to turn into a thick custardy texture, with smaller curds forming.
  • At this point stir in a circular motion to form larger curds.
  • When the eggs have formed into large soft curds, but still slightly runny, take off the heat. They will continue cooking through the leftover heat from the pan.
  • Serve on toast with a sprinkle of chives, a grinding of black pepper and extra salt if desired.


a) Low and slow is key. If you experience the eggs catching on the pan too quickly, take the pan off the stove, lower the heat and then return. 
b) Avoid using a cast iron skillet as it will discolour the eggs to a strange green colour (trust me, i've used one).
c) Do not overcook, it's better to take too long than rush them. Remember, when they're 90% cooked take them off the heat.
d) Calories based on 2 slices of ciabatta, 3 eggs and 1 tbsp butter.


Nutrition Facts
How To Make The Best Scrambled Eggs
Amount Per Serving
Calories 514 Calories from Fat 336
% Daily Value*
Fat 37.33g57%
Saturated Fat 12.706g64%
Polyunsaturated Fat 3.133g
Monounsaturated Fat 16.095g
Cholesterol 1871mg624%
Sodium 492mg21%
Potassium 498mg14%
Carbohydrates 13.05g4%
Fiber 0.5g2%
Sugar 2.12g2%
Protein 29.12g58%
Vitamin A 3550IU71%
Calcium 160mg16%
Iron 8.8mg49%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition is based on the absence of salt unless stated as a measurement in the ingredients. Cost is worked out based on ingredients bought from UK supermarkets, then divided by the number of servings. In both instances these values are just for guidance. Please check out my FAQ Page for more info.
Tried this recipe?Show me how you got on by tagging @dontgobaconmyheart_ on IG and #dontgobaconmyheart!

For more eggplanations check out my Perfect Poached Egg!

Perfect Poached Egg - Ladle

If you loved these tips for the best scrambled eggs then be sure to Pin for later! Made this recipe? Let me know how you got on in the comments below and pick up your free ecookbook along the way!

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