I Tried Different Methods to Make Perfect Scrambled Eggs — Best Ones

  • I made scrambled eggs using different well-known tricks and a few methods I had never heard of.
  • Microwaving and baking the dish in the oven were the worst methods, as they made the eggs rubbery.
  • Mixing boiling and room temperature water with the raw eggs made them light, bouncy, and delicious.

It seems that almost everyone has their own special method to make scrambled eggs — there are so many ways to change the flavor and texture.

I love to throw scrambled eggs on breakfast sandwiches or mix them with veggies, but I had never found the ideal method to get a soft texture that isn’t too wet or dry.

So, I decided to try a mix of easy and more unique tricks for making the classic breakfast.

I first tried the ‘low-and-slow’ method, a technique I’ve actually tested before

Eggs are mixed in spatula in a pan

 

I decided to try cooking my eggs on low heat first.

Paige Bennett

I’ve previously tried making scrambled eggs on very low heat for a long amount of time à la Tyler Florence’s recipe. Chrissy Teigen’s method is similar in that she makes a very soft scramble by cooking eggs over the lowest heat for 20 to 30 minutes.

I followed this same method, and my eggs took about 30 minutes before they were solid enough to move from pan to plate. However, their orange, gooey appearance put me off, and I couldn’t bring myself to take a bite.

Runny, orange eggs sit on a plate on a black table

 

The eggs were done after about 30 minutes, but they were too wet for me.

Paige Bennett

Wet scrambled eggs are not for me, and the orange color these took on from a long time over heat, unfortunately, made them really unappealing to me.

The results from incorporating boiling water shocked me the most

Ribbons of scrambled eggs in a pot of boiling water with a lid

 

The eggs turned into ribbons as they cooked from the boiling water.

Paige Bennett

This method seemed like one of the weirdest tricks of the bunch because it involved mixing a bowl of boiling water so that it swirled — like a whirlpool — and then pouring in whisked eggs.

I did just that, and the eggs instantly firmed up into delicate ribbons. This looked pretty gross, to be honest, but it was also fun to watch it happen.

I used a small strainer to pull the eggs out of the water, placed them in a bowl, and topped them with a little butter, salt, and pepper.

Scrambled eggs in a blue bowl with pepper and a pad of butter sit on a wooden table

 

In added some butter, salt, and pepper for flavor.

Paige Bennett

The result was so impressive as the eggs were so light and bouncy, and not too dry or wet either. They weren’t rubbery at all, and adding a bit of butter on top made them rich and creamy.

Cleaning the mixture out of the strainer was a little messy, and I had to blot some extra water out of the eggs, but it was worth it. The eggs had a great taste and texture, and once the water was boiling, they took just seconds to cook.

The writer holds a sandwich with scrambled eggs and a few bites taken out of it over a blue plate

 

I made sure to put cheese on my sandwich so the moisture from the eggs didn’t make the bread soggy.

Paige Bennett

Because these scrambled eggs held some water even after straining, I wasn’t sure that they’d hold up on a breakfast sandwich, so I used a piece of cheese as a barrier to prevent the eggs from making the bread wet. This worked like a charm.

Adding a splash of plain water was one of the easiest tips to follow

The writer pours water out of a measuring cup into a bowl of raw mixed eggs and a whisk

 

I added a splash of water to the eggs as I whisked them.

Paige Bennett

This tip is as easy as it gets — and free. I just added a splash of plain water to my eggs before whisking and cooking them.

These eggs came out just how I like them, thoroughly cooked and fluffy without being wet or runny. I needed to add more salt, but the overall flavor was still good.

Bright yellow scrambled eggs on a white plate on a wooden table

 

This method was one of the easiest ways to make fluffy, tasty eggs.

Paige Bennett

This method is super easy, the eggs are done in no time, and I always have this secret ingredient on hand.

Cooking in the microwave gave the eggs a spongy, unappealing texture

Half-cooked eggs in a blue bowl with runny, raw eggs in the middle and pepper sprinkled over mixture

 

I microwaved the eggs in 30-second intervals.

Paige Bennett

When I think of microwaved eggs, I think of a dry, rubbery texture, which is exactly what this method gave me.

I started by whisking the eggs, milk, and seasoning together in a microwave-safe mug. I microwaved the eggs for 30 seconds at a time, and they took about two minutes to completely cook.

Rubbery-looking scrambled eggs in a blue bowl on wooden table

 

The eggs came out dry and rubbery.

Paige Bennett

In a pinch, these would be fine because they cooked quickly, required few ingredients, and were easy to make. Bread also masked the not-so-great texture.

Making this dish in the slow cooker took an hour, but the eggs turned out great

A single layer of bright-yellow eggs in black slow-cooker pot

 

The eggs took about an hour before they were done.

Paige Bennett

This slow-cooker option yields a lot of scrambled eggs, making it ideal for meal prepping or serving a crowd. Though slow-cooker recipes typically take a long time until they’re done, the eggs only needed an hour.

I cut this recipe down a bit, and used six eggs, just shy of a cup of cream, and about a cup of mozzarella cheese. I whisked these ingredients together while a tablespoon of butter melted in the slow cooker. Then I just poured in the eggs, covered the pot, and let them cook on high for an hour.

Fully-cooked eggs in a slow-cooker pot. Eggs are folded over to reveal browned area of eggs that was against the pot

 

The bottom of the eggs turned pretty brown, but they tasted good.

Paige Bennett

This method surprised and impressed me because the eggs were very light, soft, and fluffy. The only downside is that the bottom got pretty brown, but the flavor was still very buttery and cheesy.

They also didn’t stick to the slow-cooker pot at all, making for easy cleanup.

Chunks of scrambled eggs, some areas browned, on a white plate

 

I’d definitely try this method of cooking eggs again.

Paige Bennett

This method was much easier than cooking a lot of eggs on the stove, so I’ll definitely be trying this again when I need larger portions of scrambled eggs — but next time, I’ll be sure to keep the heat at low or medium.

The oven method is also meant to serve a crowd, but it didn’t impress me

White mug with scrambled eggs molded into shape with pepper mixed in

 

I altered the recipe to make scrambled eggs for one.

Paige Bennett

Making scrambled eggs in the oven is also meant to cook large portions for a crowd in a short amount of time.

This recipe called for 24 eggs and a large dish, but I scaled it down to one serving in a smaller, oven-safe ceramic mug.

Circular-shaped piece of scrambled egg cut in half and on piece of bread on blue plate on wooden table

 

The eggs came out too dry for my taste.

Paige Bennett

The eggs, especially the edges, came out dry and rubbery. Whether I’m making a single serving or cooking for several people, I wouldn’t turn to the oven to make scrambled eggs again.

The cocktail-shaker method was okay, but it was too messy for me

Foamy raw eggs in a metal cocktail shaker

 

I put the eggs in a cocktail shaker in hopes that they’d get light and fluffy.

Paige Bennett

Making scrambled eggs in a cocktail shaker, or wide-mouth water bottle, instead of whisking makes sense to me. It’s common to mix egg whites in a shaker for the foam to top cocktails — this was similar, but I was leaving the yolks in.

Raw egg spilled on black counter

 

The eggs exploded and spilled when I opened the cocktail shaker.

Paige Bennett

I simply shook a couple of eggs in a metal cocktail shaker. But when I removed the lid, the pressure led the eggs to explode a bit, so it was messy.

Chunky-looking bright-yellow eggs on white plate with wooden board

 

Though this was a messy process, the eggs tasted good.

Paige Bennett

When I cooked them, the eggs came together in large, folding ribbons and the final texture was slightly rubbery but moist. The eggs were fine, but I think the texture and taste weren’t worth the mess.

The super-whisk method took a little more time and effort, but the eggs were decadent

Raw eggs in a metal bowl being whisked

 

I constantly whisked the eggs for about 15 minutes.

Paige Bennett

I’m not one to eat wet eggs, so I wasn’t sure that I’d like this “spoonable” scramble.

However, this method was easy enough since all I had to do was whisk eggs, butter, cream, salt, and pepper in a saucepan over low heat. When I say whisk, I mean really it — I mixed them nearly nonstop for 15 minutes in order to achieve the tiniest curds.

Scrambled eggs in metal pot with small curds in it

 

This recipe made very wet eggs.

Paige Bennett

I knew I’d have trouble stomaching these very wet eggs, so I poured them over a sturdy piece of bread. I ate one spoonful of the eggs alone, and I found they had a velvety texture and rich flavor thanks to the butter and cream.

Scrambled eggs on toast with a rosemary sprig on top on blue plate

 

I ate the eggs on a piece of toast.

Paige Bennett

I don’t expect to make these often, but for wet eggs, they did turn out amazing.

Overall, I picked up several new favorite ways to make scrambled eggs

The writer smiles and holds a plate of scrambled eggs toward camera

 

The eggs I made with a splash of plain water were super easy to cook.

Paige Bennett

I’d probably use about half of these methods again, but my absolute favorites were the boiled-water and the slow-cooker ones. I’ll be using the boiling-water method as new my go-to and the slow-cooker option for making brunch for friends or preparing breakfast sandwiches or burritos for the freezer.

I didn’t mind the super-whisk method, and I can see myself trying that one again. The plain-water method was also incredibly easy and is ideal for times I am out of milk and want to make fluffy scrambled eggs.

But after multiple attempts with cooking eggs low and slow, I won’t be trying that again. The microwave and oven options also didn’t work out for me, and the shaker method made too much of a mess.

Overall, I’m glad to have found at least a handful of easy, go-to methods for scrambled eggs that work for any occasion.

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