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The perfect fluffy scrambled eggs require nothing more than some eggs, a little technique, and a little bit of butter. This will change the way you make scrambled eggs forever!

Close up of scrambled eggs on a white plate with a fork on it.

Here at The Stay At Home Chef we know that sometimes it helps to have a review of basic cooking skills. The method for scrambled eggs described here is a combination of the Gordon Ramsay method and the Alton Brown method. This combination takes the best of both and makes it approachable to the home cook.

Do you add milk for scrambled eggs?

You DO NOT have to add milk to scrambled eggs. We have found that the best fluffy scrambled eggs are made without milk, and instead use butter.

Are scrambled eggs good for you?

Eggs are packed with high-quality protein, vitamins, minerals, and healthy fats. They also contain all nine essential amino acids that the body needs and can not produce on its own. Meaning in a well-balanced diet eggs can be among some of the healthiest food you can eat.

Should I make scrambled eggs in a skillet or in a saucepan?

We have found that a small saucepan is better for making scrambled eggs than a skillet. The shape of the saucepan traps the heat differently and is able to cook our eggs from the side and slightly from the top as well as from the main heat source on the bottom, providing a better cooked fluffier scramble. We also found that nonstick saucepans work better.

Chef’s Note: This recipe can easily be doubled or tripled to serve more people.

How to Boil Eggs:

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

Bird's eye view of scrambled eggs on a white plate.

How to Make Scrambled Eggs
The perfect fluffy scrambled eggs require nothing more than some eggs, a little technique, and a little bit of butter. This will change the way you make scrambled eggs forever!
Prep Time 2 minutes
Cook Time 5 minutes
Total Time 7 minutes
  • 3 large eggs
  • 1 tablespoons butter
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • Crack eggs into a small cold saucepan. Add in butter. 
  • Place saucepan over medium high heat. Use a rubber spatula to stir the eggs and slowly start breaking them up as the butter melts. 
  • Once the butter has melted and the eggs start to thicken, reduce the heat to medium-low. Cook, stirring constantly, until eggs become solid and start to lose their shine.
  • Remove from heat immediately and season with salt and pepper. Give it a quick stir and serve hot. 
Eggs will continue to cook for a couple of minutes once removed from pan so the trick is to remove them from the pan just before they are actually done. 


Calories: 289kcal | Carbohydrates: 1g | Protein: 16g | Fat: 23g | Saturated Fat: 11g | Cholesterol: 521mg | Sodium: 578mg | Potassium: 182mg | Vitamin A: 1065IU | Calcium: 74mg | Iron: 2.3mg
Course: Breakfast, Main Dish
Cuisine: American
Keyword: Scrambled Eggs

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mary casperson

5 stars
You go girl! How about cheese?

Delish! I add a little half & half just before they’re done. Have not tried starting with a cold pan, though. I’ll give that a try this weekend.


Double boiler!! Not that anyone uses them much any more, but the eggs cook beautifully and never overdook!!


5 stars
I like to pull mine while still shiny. Seems more moist to me and carryover cooking is perfect.


5 stars
Love your recipes . Thank you,.

You are so awesome, love you and your recipes! I really like your courage and finesse! Your the best !

5 stars
Absolutely the fluffiest scrambled eggs that I have made and/or eaten


5 stars
Quick and delicious!


It’s so true that this recipe will change the way you make scrambled eggs forever! The fact of doing the eggs in a saucepan instead of a skillet is really amazing. We could finally enjoy real fluffy scrambled eggs thanks to this easy technique.

Robert Cameron

5 stars
Perfect , every time !!


4 stars
I really enjoy this recipe! It’s quick and simple which is good for the morning when you’re in a rush

5 stars
Turned out excellent! Thank you for the recipe

Eileen Kelly

I’ve been making scrambled eggs in a similar way for years& they really are so creamy & fluffy! I add a dash of cream to mine & sometimes some fresh herbs like tarragon. So yummy! I love all of your recipes & videos. Thanks for sharing them with us!

Thank you so much for showing us the step-by-step process! I’ve been making eggs for 50 years, yes 50! I have always used a frying pan. I am sooo eager to try this. 🙂 Thank you, Rachel!

5 stars
Hi Rachel,

This seems quite simple. But your presentation and step by step process makes it more interesting.

I like the final output (Scrambled Eggs)! 😉


Also good with a little baking soda nice and fluffy

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