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Scrambled Eggs Recipe

How to Make Scrambled Eggs

Scrambled Eggs are perfect when creamy, fluffy, and well-seasoned! Learn how to perfect it with this recipe and serve it in breakfast or anytime you want!
Course Breakfast, Kitchen Tips
Cuisine American
Keyword Scrambled Eggs
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 2 servings
Calories 282kcal
Author Catalina Castravet


  • 4 large eggs room temperature
  • 2 tablespoons cream
  • 1 teaspoon cornstarch
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons butter


  • Cracked black pepper
  • Chopped green onions


  • Place a medium non-stick pan on the stove over medium to medium-high heat.
  • Add the cornstarch and cream to a small cup, whisk to dissolve the cornstarch.
  • Crack the eggs into the cream mixture and season with salt.
  • Using a hand blender, mini blender or hand whisk, blend the eggs for a few seconds. The eggs will be creamier and smoother when blended.
  • When the pan is hot, add the butter and swirl to coat the bottom. Add the egg mixture, as soon as the butter has melted.
  • Using a spatula, start stirring, slowly and continuously, the eggs from the outside in, to break the egg curds that are forming.
  • If the eggs are cooking too fast, remove the pan from the heat and continue to stir. The eggs should be done in about 1-2 minutes.
  • Remove the eggs from the pan while they are still a little wetter than the consistency you prefer. The residual heat will continue cooking the eggs.
  • Transfer to serving plates.
  • Sprinkle with black pepper and chopped green onions.
  • Serve immediately.



Feel free to double or triple the ingredients for a larger crowd. 


Calories: 282kcal | Carbohydrates: 2g | Protein: 11g | Fat: 25g | Saturated Fat: 8g | Cholesterol: 347mg | Sodium: 553mg | Potassium: 121mg | Sugar: 0g | Vitamin A: 1195IU | Calcium: 59mg | Iron: 1.5mg