I used to add milk to eggs when whipping them, but someone told me that water was better since it evaporated and made the eggs fluffier. I've tried it, and I'm not sure which one works better.

Any tricks for making better, more kid enjoyable, scrambled eggs?


18 Answers 18


If you want slops use the Ramsay method. If you want something with texture and taste try this

Turn the heat onto max and use a light weight pan for gas, or a medium weight pan for electric. Add a small drizzle of oil to the pan

In a strong deep bowl add a splash of milk or water and two eggs (say 20% liquid to 80% egg)

Beat like crazy for 20 seconds (use a whisk or a fork)

When the pan is sizzling pour in the egg mixture and use a medium spatula (a 5cm wide strip of wood is great) fold in the cooked parts as they appear. Work quickly

It will begin to form a loose lump in the pan. Keep folding the egg into the lump until all the liquid egg is gone

Optionally add a handful of coarse chopped broad leaf parsley or some thinly sliced cheese just before the final few folds

The cooking phase should have taken seconds, not minutes

Remove pan from heat

Let it rest for a while before moving so the egg has time to set

The texture is changed from smooth to rough by how often and hard you fold the egg

  • Please, may I give this 10 upvotes? Please? – Marti Nov 9 '10 at 15:10
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    This is mostly what I do; sometimes I also dash in some Cholula or similar hot sauce while beating the egg. – GalacticCowboy Nov 12 '10 at 21:35
  • Alrighty then - bumped you to 10. This is much more my style than Ramsay's :) – zanlok Feb 2 '11 at 1:01
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    Is there a video for this cooking method? Or a picture of the end result? – mghicks Nov 9 '11 at 1:45
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    The biggest difficulty I had with this was making sure all of the runny stuff ran into the pan. As I got closer to the end, some of the runny stuff didn't want to flow out as I was folding, so it didn't set completely. Any suggestions? – Bob Sep 7 '14 at 12:21

Try the Chef Gordon way. Every time I've made these for others, I've been told it is the best eggs they've ever had.

Add 3 or so eggs to a saucepan with a slice of butter. Start stirring, and don't stop. Transfer the pot to heat for about 45 seconds, then off for 45 seconds, constantly stirring. When the eggs start to form and "roll" around the pot, add a spoonful of creme fraiche or sour cream. Keep spinning it.

Garnish with green onions (maybe not for the kids) and salt/pepper. Serve!



the rule of thumb i've heard is as you say: adding water makes them steam (in effect) and be fluffier, adding milk or cream makes them creamier. the only trick i have for eggs of any sort is to use a low heat, not a high one, and to let them warm up a bit before putting them in the pan, which keeps them from getting rubbery. you could maybe accomplish two things in one stroke by using a tablespoon of warm water when you blend up the eggs.

  • Low heat is the way to go and lower the fluffier as long as you tend to the eggs and not let them sit on any side for too long. – Chris Sep 17 '10 at 17:29
  • Taking this a step further: I've heard of people adding soda water for even more effect. – Paulb Jun 1 '16 at 17:45

Might sound odd but is delicious: Adding cream cheese to your eggs. This doesn't alter the texture really but gives a nice creamy tang to the eggs.

  • what does this do for your eggs? I'm curious. – justkt Sep 17 '10 at 16:54
  • added details to the answer – awithrow Sep 17 '10 at 17:25
  • I've been doing this for years. Cream cheese or sour cream. Excellent. Not just for scrambled but for omelets, too. – Robert Cartaino Sep 18 '10 at 4:00
  • I don't mix mine in during cooking, but I often make a scrambled egg sandwich with a bagel spread with cream cheese. – GalacticCowboy Nov 12 '10 at 21:36

If the relevant kids like cheese, add some grated cheese to the eggs before putting them in the pan – delicious!


Surprised no one else mentioned this.. my kids like this: 1/2 tsp ranch dressing per 2 large eggs.

The resulting egg scramble get more palatable from: attractive flavor tanginess, creamier body, and fluffier composition. Very simple, and no other ingredients required :)

And, if you're looking for even fluffier, you could add 1/2 tsp water on top of that, as well. The issue I have with water is if you forget to take it off right after the mix is done cooking, it can leech the water back out. It's less likely to happen on a lower heat, but sometimes in the breakfast rush. I also like to top with a moderate amount of mild cheddad for kids, or pepper jack for me. One of my kids likes ketchup with the ranch scramble, too - but he's a freak, so I don't recommend trying that unless you are as well =P


Just look at Ramsay on Youtube.

He cracks the eggs into the pan, adds plenty of butter, and then stirs pretty much continuously until they're just barely done. He even takes the pan off the heat now and then to keep them from cooking too fast. He finishes them with creme fraiche, salt, pepper, and chives.

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    I can't repeat often enough: Ramsay's recipe is disgusting. It's a way to consistently produce "scrambled" eggs that have all of the bad features and none of the good features of this dish. – Marti Nov 9 '10 at 15:09
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    I heard you the first time :) – BaffledCook Nov 9 '10 at 15:15
  • I didn't. @Marti -- What are the bad and good features of which you speak? – anon Jan 28 '12 at 6:42
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    @anon: IMO, scrambled eggs should have body - not tough, but toothsome. They should also taste, well, eggy. Ramsay's method produces a slimy, disgusting mess with little to no flavor. – Marti Jan 29 '12 at 3:04

I can't really tell why, but the perfect recipe seems to use some water: Add some water along with the raw eggs into the pan and constantly stir it until you get the consistency you like. The water prevents the mass from becoming too dry or even stick to the pan. Also this way you have more time to control the consistency since it takes longer to become ready. The water will mostly vaporize (if you don't add too much) and not make a mess out of your scrambled eggs.

  • Btw. I first prepare some diced onions in the pan using butter (better than oil). After that I add the eggs and some water and salt. When it's done I pour it onto the dish, grind some fresh pepper onto it and eat it together with bread & butter. Hmmm. – RBloeth Nov 9 '10 at 9:59

My secret is lots of butter. Put a generous lump of it in the pan, and melt, then add the beaten eggs, milk/water, seasoning, whatever else you are putting in (I often add parsley, chives, grated cheese), and then beat and heat gently until almost at the consistency you want. It's personal choice really - some people love their eggs runny, others like them almost dry. I'm somewhere in between, but if you serve just before they get perfect, they finish themselves off with the heat they have in them.

Serve with buttery toast - cut into soldiers for kids!


my scrambled eggs reign awesome. Though you need to use American cheese (kid friendly). I usually do a 3 eggs to two slices of cheese ratio. Beat the eggs vigorously with salt and WHITE pepper (to your liking). In a non stick pan, preheated on a med-high flame, add the eggs. Keep stirring and folding until about half way cooked, though don't need to go too intensely. Then add the cheese. Use the edge of your spatula to cut the cheese into small pieces, at the same cutting the eggs. Keep on doing, this but stir every now and then to prevent burning and allow even cooking, until cooked to your desired doneness.


The salt should not touch the eggs until the very end, it solidifies the proteins and makes 'tough' eggs which release their water content, don't believe me? try next time you make whatever recipe you prefer but leave the salt out till the last strokes.


My advice is to focus on simplicity and timing. Most bad scrambled eggs are because they are overcooked.

Keep stirring them as they cook and remove promptly as soon as cooking is complete and the eggs are still moist. Wait one second too long and they start to dry out.

Adding liquids to keep them moist is a poor substitute for good cooking, which is to avoid overcooking them in the first place.


I typically add some chopped green onions and maybe a teaspoon or two of Thai fish sauce to 4 or 5 eggs. Insure that everything is well incorporated and cook it in a very hot skillet with a bit of vegetable oil. (I use cast iron.) It should foam at the edges.

I love the flavor as do my kids while my wife isn't as hot on the whole thing. We cook eggs like this mostly for breakfast but occasionally for dinner. Guessing an Asian twist. Not sure where I first saw this.


"Adding 1 tablespoon of water for every egg results in a lighter texture. Adding the same amount of milk or heavy cream will have the same effect, except that the fat level of the milk or cream also influences the creaminess of the eggs."

From this article.


heat butter. Crack eggs in bowl, add a teaspoon or two of milk or cream, or both. add sprigs of parsley, strong hard cheese a few thin slices and beat hard with a fork. Add salt and pepper. Do this before heating butter.

Once pan is hot, use a jam saucepan, small and tall really, transfer beaten mix. Let it harden slightly and then beat again, fork or whisk style, until lumpy using a small wooden spoon.


Jacques Pépin has entire episode on this.

Summary: It is the curd size that determines egg dishes' characteristics. Each type for a specific profile.



Salting ahead of time is beneficial. Waiting after salting helps. Adding butter helps.


Perfect scrambled eggs... Beat the eggs up good, add salt and pepper, a dash of milk. You want to cook at very low temperature, with electric that is easy, but with gas you might have to tilt the pan so it does not have direct heat. After the eggs are in the pan add a small amount of processed cheese (velveeta in the US). Mess with them a lot, flip them etc. Pull them off the heat when they are still a little runny.. even serving them a little runny is Okay. DO NOT OVER COOK.

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