My Idea of the Perfect Scrambled Eggs


Perfect Scramble Eggs! After posting banana bread pancakes the other day I realized I haven’t even posted the sides I always serve with my breakfast entrees. Well it’s about time I do. Most often I serve the the entree with a side of these scrambled eggs and breakfast potatoes, then on special occasions with bacon.

This is one of those recipes I had to actually had to sit down and measure out what I put in it because it’s always been a little of this and a dash of that. I believe one of the most important factors to perfect, fluffy scrambled eggs it stirring/folding them constantly. Every cook has their opinion on what temperature they should be cooked at, some say low and slow and other say high and quick. In my opinion medium is perfect.

The seasoning used for these is one I’ve been using a lot lately, most often in breakfast dishes. I think I would say it’s slightly Italian. It compliments eggs perfectly. You can use the remaining seasoning for burgers or chicken. It’s a quick, simple way to add delicious flavor. Enjoy!

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My Idea of the Perfect Scrambled Eggs

2.75 from 4 votes

Easy, quick and flavorful scrambled eggs that turn out perfect every time!

Servings: 6
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes


  • 8 large eggs
  • 1/2 cup milk*
  • 1/2 Tbsp butter
  • 2 oz grated Cheddar or Monterrey Jack cheese (I use 1 oz of each)
  • 1 Tbsp grated Parmesan cheese
  • 1 tsp herb seasoning , recipe follows or salt and pepper to taste

Add in ideas

  • Diced ham
  • Fresh salsa (reduce amount of milk if adding this)
  • Sliced mushrooms
  • Diced tomatoes
  • Spinach
  • Diced avocados
  • Crumbled bacon

Herb Seasoning

  • 1 Tbsp salt
  • 1 1/2 tsp freshly ground black pepper (call it your workout for the day)
  • 2 tsp onion powder
  • 2 tsp garlic powder
  • 1 tsp dried parsley
  • 1/4 tsp dried oregano
  • 1/8 tsp dried basil
  • 1/8 tsp dried thyme


  1. Preheat a 10" non-stick skillet over medium heat. Crack eggs into a blender, add in milk (cover with lid) and blend mixture on low speed for 10 seconds. Melt butter in saucepan by spreading it along bottom and edges of skillet. 

  2. Once butter has lightly begun to bubble, pour blended egg mixture into pan and immediately sprinkle with cheeses and seasoning. Stir eggs CONSTANTLY (a key to perfect eggs) with a spatula, making sure to scrape along the surface of the pan to prevent bottom from browning and a skin from forming. 
  3. Cook eggs for 3-4 minutes to desired wetness/dryness of eggs (note: they will continue to cook slightly once removed). Remove from heat and serve immediately.

Herb Seasoning

  1. Whisk together all ingredients in a mixing bowl. Store in an airtight container for up to several months. This seasoning is also great for burgers, chicken, twice baked potatoes and breakfast potatoes.

Recipe Notes

*sometimes I like to do 1/4 cup milk and 1/4 cup buttermilk

Course: Breakfast
Cuisine: American
Keyword: Scrambled Eggs
Author: Jaclyn


  • Lora: Taste like a bucket of salt ! Not good at all! August 18, 2019 at 2:53pm Reply

    • Jaclyn: Sorry I need to update the recipe! I’ve got it on my list the revise and update. August 18, 2019 at 9:02pm Reply

  • Anthony: Followed the directions and came out with eggs the hurt your mouth to eat. March 27, 2019 at 8:25am Reply

    • AmatureChef: Didnt care to much for it either. The seasoning it a little much for these eggs. July 6, 2019 at 12:07pm Reply

  • Elizabeth: I’m lactose intolerant and always on the lookout for ways to jazz up eggs. I used vegan butter (it cooks and tastes like the real thing), and lactose free real milk. I also dropped the cheese. This tastes so good with the choice of spices! June 10, 2018 at 8:11am Reply

  • Jaclyn: Anonymous 1 – chili powder sounds like an exciting addition, I’ll have to try that sometime in the near future. Thanks for the idea!
    Anonymous 2 – I’m not a french chef, haha just kidding. I’ll have to try that sometime and see if water really is better? I’ve never had “tough” eggs when adding milk though, just fluffy and moist. I think it helps blending them in the blender too because it adds in a bit of air for added fluffiness. Interesting idea you’ve mentioned though. May 28, 2012 at 10:13pm Reply

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