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How to Scramble an Egg

Learn how to make the best scrambled eggs with a little bit of science. This scrambled egg recipe shows you how to make scrambled eggs like a pro.
Course Basics, Brunch
Cuisine American, Best
Level Beginner
Main Ingredient Egg
Diet Gluten-Free, Low Sugar, Low-Carb, Pescatarian, Vegetarian
Prep Time 3 minutes
Cook Time 5 minutes
Total Time 8 minutes
Servings 2 people


  • 4 large eggs
  • 2 tablespoons heavy cream
  • 1/4 teaspoon salt
  • 1 tablespoon cultured unsalted butter
  • 14 grams Gruyere (or other cheese that melts, sliced)


  1. Put the eggs, cream and salt in a bowl and beat with a fork until the whites and yolks have just combined. It's okay if there are some bubbles on the surface but you don't want foam, so avoid using a whisk.
  2. Add the butter to a non-stick frying pan and heat over medium low heat and melt the butter evenly around the pan. You want the pan to be evenly heated, but you don't want it to be too hot. You can tell when the pan is ready when the butter starts to sizzle.
  3. Pour the egg mixture into the center of the pan, and let it spread out on its own. Don't stir it yet. You'll notice that as the bottom layer of egg cooks, it goes from translucent to opaque. When the bottom layer of egg has firmed up, it's time to stir. Use a heatproof silicone spatula, and gently gather up the curds, allowing the upper layer of uncooked egg to flow under the cooked egg.
  4. Wait again for the egg to start looking a little opaque again, then stir and add the cheese, this time continuing to stir. Remove the eggs from the pan just a bit before you feel like it's done. Personally I like my eggs on the soft side, so I take them out of the pan as soon as the cheese melts, the eggs are still glistening, and there is no runny egg left.