Food & Cooking Recipes Breakfast & Brunch Recipes Perfect Scrambled Eggs 4.1 (12) Add your rating & review All you need to make perfect, fluffy scrambled eggs are eggs and butter, plus salt and pepper. It’s all about the technique. By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on May 16, 2024 Rate PRINT Share All you need to make perfect scrambled eggs is good eggs and butter, plus salt and pepper. Many scrambled egg recipes call for adding milk or cream to the eggs, some add water. If you have good eggs, there is no need to add cream or milk, and we never add water because it just dilutes the eggs. How you cook the eggs is key: Follow our recipe carefully, use a non-stick skillet and low heat. Move them around in the pan—scrambled eggs is a dish that needs constant attention. The aim is to cook the eggs, but not to let them brown or get hard. Then serve them quickly, while they are still warm. Whether you enjoy them over toast, with bacon, or in a sandwich is up to you. The Smart Cook's Guide to Making Hard-Boiled Eggs—Including the One Step You Should Never Skip Rob Tannenbaum Be sure to warm plates for serving, and prep your toast or English muffin, bacon, or sliced avocado before you cook the eggs so you can enjoy them while they are still warm. Ingredients 3 large eggs 1 tablespoon unsalted butter Coarse salt and freshly ground pepper Directions Best eggs and melt butter in skillet: Use a fork to beat eggs together. Melt butter in medium nonstick skillet over low heat. Scramble eggs: Add egg mixture. Using a heatproof flexible spatula, gently pull eggs to the center of the pan and let the liquid parts run out under the perimeter. Cook, continually moving eggs with the spatula, just until eggs are set, 1 1/2 to 3 minutes. Season and serve: Season with salt and pepper; serve hot. Other Egg Recipes to Try: Martha’s Soft-Boiled Eggs Perfect Omelet Easy Poached Eggs Perfect Fried Eggs Perfect Hard-Boiled Eggs Baked Eggs This recipe is adapted from the Martha Stewart's Cooking School cookbook. Originally appeared: Martha Stewart's Cooking School, Episode 101 Rate It PRINT