Perfect Scrambled Eggs
Perfect Scrambled Eggs is a easy American recipe that serves 2. 254 calories per serving. Recipe by Good Morning America on YouTube.
Prep: 5 min | Cook: 5 min | Total: 15 min
Cost: $1.27 total, $0.64 per serving
Ingredients
- 4 pieces Large eggs (room temperature)
- 2 tablespoons Unsalted butter (cut into small pieces)
- 1 teaspoon Sour cream or crème fraîche (adds creaminess at the end)
- 1/4 teaspoon Salt (fine sea salt)
- 1 pinch Freshly ground black pepper (to taste)
Instructions
Gather & prep ingredients
Place the skillet on the stove, cut butter into small cubes, crack the eggs directly into the skillet, and have sour cream, salt, and pepper ready nearby.
Time: PT1M
Melt butter over low heat
Turn the burner to low and let the butter melt, swirling the pan gently with the plastic scraper to coat the surface evenly.
Time: PT1M
Temperature: low
Add eggs and start stirring
Immediately after the butter has melted, crack the eggs directly into the pan. Using the scraper, stir continuously, pulling the cooked edges toward the center while letting the uncooked liquid flow to the pan’s surface.
Time: PT2M
Temperature: low
Remove from heat & finish cooking
When the eggs are still slightly runny (about 80% set), lift the skillet off the burner. Keep stirring for another 30 seconds; the residual heat will finish cooking them without over‑cooking.
Time: PT30S
Season & add creaminess
Sprinkle salt and pepper, then fold in the teaspoon of sour cream or crème fraîche. Give a final gentle stir until fully incorporated.
Time: PT30S
Plate and serve
Slide the fluffy eggs onto a warm plate and serve immediately. Optional: garnish with fresh chives or a dash of extra pepper.
Time: PT30S
Nutrition Facts
- Calories
- 254
- Protein
- 12g
- Carbohydrates
- 2g
- Fat
- 20g
- Fiber
- 0g
Dietary info: Vegetarian, Gluten‑Free
Allergens: Eggs, Dairy
Ingredient Substitutions
- Instead of Large eggs: large egg whites only (reduce butter), duck eggs (richer flavor)
- Instead of Unsalted butter: olive oil, margarine
- Instead of Sour cream or crème fraîche: Greek yogurt, heavy cream
- Instead of Salt: kosher salt, soy sauce (use less)
- Instead of Freshly ground black pepper: white pepper, paprika
Equipment Needed
- Non‑stick skillet (8‑inch)
- Plastic scraper or silicone spatula
- Measuring spoons
- Plate for serving
Critical Steps — Do Not Skip
- Do not whisk the eggs before they hit the pan.
- Cook over low heat and remove the skillet from the burner while the eggs are still slightly under‑cooked.
- Add sour cream or crème fraîche at the very end for creaminess.
Chef Tips from the Video
- Use a small amount of water (1 tsp) with the eggs for extra steam, but only if you prefer a softer texture.
- A pinch of smoked paprika added at the end gives a subtle smoky flavor.
Troubleshooting
Eggs turn gray or watery.
Cook over low heat, remove from heat while still slightly runny, and continue stirring off‑heat.
Eggs become dry or rubbery.
Do not over‑cook; stop cooking when they are just set and finish with residual heat.
Butter burns and gives a bitter taste.
Keep the burner on low and melt butter slowly; if it starts to brown, lower the heat immediately.
Storage
Refrigerator: Store leftovers in an airtight container for up to 24 hours. Re‑heat gently over low heat, adding a splash of milk if needed.
Freezer: Not recommended; texture becomes rubbery.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Eggs can be pre‑cracked into a small bowl and kept refrigerated for up to 30 minutes before cooking.
- Sour cream can be mixed in advance; add just before serving.
Last updated: August 21, 2026
