Fluffy Scrambled Eggs Recipe

Do you have to add milk to scrambled eggs? No, but they keep the dish more flavorful and moist. Go on, give it a try.

A white and blue plate with a pile of fluffy scrambled eggs and a fork.

Serious Eats / Vicky Wasik


Why It Works

  • Pre-salting helps eggs retain moisture and tenderness.
  • A small proportion of milk provides a sense of creamy richness, without going overboard.
  • Adding the eggs to a hot pan encourages the formation of big, fluffy curds.

A fast and easy technique for fluffy, fully cooked, diner-style scrambled eggs. For a softer style, check out our creamy scrambled eggs recipe instead.

Recipe Facts



Active: 5 mins
Total: 5 mins
Serves: 1 serving

Rate & Comment


  • 3 large eggs

  • 1/8 teaspoon kosher salt, see note

  • 2 tablespoons (1 ounce; 30ml) milk (optional)

  • 1/2 tablespoon (1/4 ounce; 8g) unsalted butter

  • Freshly ground black or white pepper


  1. In a small bowl, beat eggs with salt and milk (if using).

  2. In a nonstick skillet, melt butter over medium-high heat until foamy. Add eggs and cook, stirring and scrambling gently with a silicone spatula, until large, fluffy curds form and eggs are fully cooked through, about 3 minutes. Season with pepper and serve.

Special equipment

Nonstick skillet, silicone spatula


We like to season our eggs with salt at about 1% of their weight, or about 1.5g for 3 large eggs (though we rarely actually measure it out in practice). Just note that not only do different eaters have different salt-level preferences, but the volume of a given weight of salt itself will vary dramatically by brand, so season at your own discretion.

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