How to make perfect scrambled eggs

For centuries, scrambled eggs have been a staple across countries and cultures around the world. From the bustling breakfast joints of New York City to the cozy cafes of Paris, scrambled eggs have captured the hearts of food lovers everywhere. No matter if you are looking for a simple comfort food or an elite dining experience, you can count on scrambled eggs to satisfy your cravings.

Many people have their own true and tested method of cooking scrambled eggs, and the way you cook yours really depends on your preferences. However, if you are still unsure about the perfect way to cook scrambled eggs, we recommend giving the recipe below a go. This light and fluffy recipe may be the one for you, regardless if you are looking to enjoy scrambled eggs on their own or use them as a component of a larger recipe like our Easy Scrambled Egg Tacos, Crispy Breakfast Quesadillas or Breakfast Burrito.

What is the Perfect Scrambled Eggs?

The perfect scrambled eggs are uniform in consistency and have a light, fluffy and creamy texture. Their taste should be rich and eggy, and enhance the flavour of additional toppings like chopped veggies, meats, cheese and herbs.

How to Make the Perfect Scrambled Eggs

The key to making the perfect scrambled eggs comes down to regulating the consistency of the eggs by paying close attention to the cooking temperature and timing; ensuring the eggs are not overcooked will help to achieve a light and airy product.

Follow the instructions below to make the perfect scrambled eggs every time!


  • 8 large eggs
  • ¼ cup half-and-half cream
  • ⅜ tsp salt
  • ¼ tsp pepper
  • 1 tbsp dill or tarragon


  1. Beat together eggs, half-and-half, salt and pepper with a fork until the eggs are thoroughly combined and the colour is pure yellow. Do not overbeat.
  2. Heat butter in a 10-inch nonstick skillet over medium-high heat until the foaming just subsides, swirling to coat pan. The butter should not be brown.
  3. Add egg mixture and, using a rubber spatula for about 1-½ to 2-1/2 minutes, firmly scrape along the bottom and sides of the skillet until the eggs begin to clump. The spatula should leave a trail on the bottom of the pan.
  4. Reduce the heat to low and gently but constantly fold eggs for about 30 to 60 seconds. Stop when the eggs are clumped and just slightly wet.
  5. Transfer eggs immediately to warmed plates and season with salt to taste.

Recipe Source: Dan Souza, Cook’s Illustrated magazine, August 2011


  • It's essential to follow visual cues as pan thickness will affect cooking times. 
  • If using an electric stove, heat one burner on low heat and a second on medium-high heat; move the skillet between burners for temperature adjustment. 
  • If you don't have half-and-half, substitute 8 tsp whole milk and 4 tsp heavy cream. 
  • To dress up the dish, add 2 tbsp chopped parsley, chives, basil, or cilantro or 1 tbsp dill or tarragon to the eggs after reducing the heat to low.