View Desktop Version
Home > Recipes & More > Cooking School > Stovetop Scramble Eggs

How To Make Scrambled Eggs

Print E-mail

Looking for a different lesson?

Choose from the list below:


Play Video

What You Need


cup milk

Salt and pepper

2 tsp. butter


Step 1

BEAT eggs, milk, salt and pepper in bowl until blended.


Step 2

HEAT butter in large nonstick skillet over medium heat until hot. POUR IN egg mixture.


Step 3

As eggs begin to set, GENTLY PULL the eggs across the pan with an inverted turner, forming large soft curds. CONTINUE cooking – pulling, lifting and folding eggs – until thickened and no visible liquid egg remains. Do not stir constantly. REMOVE from heat. SERVE immediately.

Video Demonstration
Play Video
Watch a video demonstration by Chef Jeffrey Saad.

See how easy it is to make FAST & EASY SCRAMBLED EGGS.

Play this video

Play Video
Watch a video demonstration by Chef Jeffrey Saad.

Check out this great idea for quick and easy BREAKFAST GRILLED CHEESE.

Play this video


Top with a sprinkle of shredded cheese or fresh herbs.

For rich creamy scrambled eggs, add small cubes of cream cheese or a dollop of cottage cheese before cooking.

For added flavor, stir a bit of creamy salad dressing, pesto, salsa or your favorite herb into the egg mixture.


Try Bacon and Egg Breakfast Grilled Cheese, perfect for any meal of the day. For different topping ideas, try Green Eggs & Ham, Cheeseburger-Topped Scrambled Eggs or Pizza-Topped Scrambled Eggs. Who ever imagined scrambled eggs could be so versatile?

Enjoy 1 Enjoy 2 Enjoy 3 Enjoy 4
Insider Information

Lighten up. Cooking spray and water can be substituted for butter and milk.

Avoid cast iron. Eggs scrambled in a cast iron skillet can turn a greenish shade. This harmless but unappealing color change is the result of a chemical reaction between iron in the pan and sulfur in egg whites.

Don't overcook. The heat retained in the pan will continue to cook and firm up the eggs after pan is removed from heat.

How long to beat? It's a matter of preference. Light beating produces more dense scrambled eggs. Vigorous beating aerates the eggs, resulting in lighter fluffier curds.