Best Scrambled Eggs

The best scrambled eggs? This recipe is filled with fresh herbs and stirred only occasionally so the eggs form into soft folds.

Best scrambled eggs | Herbs for scrambled eggs

Scrambled eggs are a bit like potato salad or coleslaw – everyone has their own favorite recipe. And it’s usually Mom’s, right? True to form, Alex and I found we like Mom’s way best–my mom, in this case! Our inspiration for this best scrambled eggs recipe was actually unrelated to eggs – it came from our video on growing fresh herbs, and some questions on what to do with them. We’ve found one of the easiest things to do with fresh herbs is to chop them up and put them in eggs for a brunch or breakfast treat! So we thought we’d share my mom’s best scrambled eggs method with you: with our fresh herb spin!

Best scrambled eggs | Herbs for scrambled eggs

How to make the best scrambled eggs

If you’re partial to runny or gooey eggs, you’ll love this method for the best scrambled eggs. Instead of cooking them at high heat until they are hard and rubbery, my mom cooks them at steady medium heat and stirs them just occasionally with a spatula so that they form soft folds. This method for scrambling eggs takes a small bit of patience to slowly scrape the eggs – but it only takes a matter of minutes!

We also add a bit of flavorful cheese and a sprinkling of fresh herbs to the scrambled eggs, which makes them out of this world! We could eat them for every meal, but they make a great breakfast or brunch.

Related: Instant Pot Hard Boiled Eggs

Herbs for scrambled eggs

Herbs for scrambled eggs

So fresh herbs are part of what makes these the best scrambled eggs….but what are the best herbs to use? You can use most any fresh herbs that you might have growing in your garden, or see at the grocery store or farmers market. Here are a few herbs that are perfect for scrambled eggs:

  • Chives: the classic pairing with scrambled eggs
  • Oregano: adds the perfect bite; make sure to chop finely
  • Thyme: adds an earthy flair; a little goes a long way
  • Basil: a little chopped basil makes anything better!

A few herbs we do not recommend for scrambled eggs: rosemary and sage. They’re much too strong of flavors to balance with the eggs.

And that’s it! We hope you try our best scrambled eggs method for yourself. Let us know in the comments below!

Looking for breakfast recipes?

Outside of the best scrambled eggs, here are a few more of our favorite breakfast and brunch recipes:

This recipe is…

This best scrambled eggs recipe is vegetarian and gluten-free.

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Best Scrambled Eggs

1 Star2 Stars3 Stars4 Stars5 Stars (9 votes, average: 4.78 out of 5)

  • Author: a Couple Cooks
  • Prep Time: 2 minutes
  • Cook Time: 3 minutes
  • Total Time: 5 minutes
  • Yield: 2 1x


The best scrambled eggs? This recipe is filled with fresh herbs and stirred only occasionally so the eggs form into soft folds.



  • 1 tablespoon fresh herbs (oregano, thyme, and chives)
  • 4 eggs
  • ¼ cup sharp cheddar cheese, shredded (or any flavorful cheese)
  • ¼ teaspoon kosher salt
  • Fresh ground black pepper
  • 1 tablespoon butter


  1. Wash the herbs and chop them.
  2. In a medium bowl, crack the eggs and whisk them together until well-beaten. Stir in the shredded cheese, fresh herbs, kosher salt, and plenty of fresh ground pepper.
  3. In a skillet, heat the butter over medium heat. Tilt the pan to ensure the entire pan is coated in the melted butter. Pour in the eggs.
  4. Keep the heat on medium. When the eggs just start to set, use a flat spatula to slowly scrape sections of eggs, creating folds. Scrape occasionally until the eggs form soft folds, and remove them from the heat just before they are fully hardened. Serve immediately.


The key to this recipe is to keep the heat at medium the entire time; make sure not to use too much heat since this can overcook the eggs. We use butter for cooking eggs, since it tends to cook a bit better than using oil and adds a good flavor.

  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American

Keywords: Best scrambled eggs, Herbs for scrambled eggs, Breakfast Recipes, Egg Recipes, Vegetarian Breakfast Recipes


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About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.


  • Reply
    Katrina @ Warm Vanilla Sugar
    May 21, 2012 at 8:34 am

    I love adding herbs to scrambled eggs! So delicious!

  • Reply
    Cheryl Babic
    May 21, 2012 at 5:39 pm

    Simply lovely! I learned to cook my eggs this way from my Mom who is now nearly 91. She will say…eggs don’t like to be bruised..cook them gently and never on high heat. :) I am reminded of that because thy come in a fragile shell.

  • Reply
    May 21, 2012 at 11:08 pm

    Slowly cooked scrambled eggs are definitely the best! I usually stir mine a bit more, but otherwise–OM NOM NOM, especially with herbs. Classic!

  • Reply
    May 22, 2012 at 8:47 am

    Oh, I love everything about this!
    I’m growing herbs for the first time this year and I definitely need more ideas on what to do with them, so thank you!

  • Reply
    May 22, 2012 at 2:42 pm

    Love putting chives in my scrambled eggs. I usually stir in a spoonful of cream cheese, yumm!

  • Reply
    May 11, 2015 at 12:48 pm

    I would love to see a video for this! I feel like every time I’ve tried the low and slow method it’s a total disaster. I have no idea where I’m going wrong!

    • Reply
      May 12, 2015 at 1:15 pm

      We’ll have to consider shooting a vid! I like the method because the eggs usually end up soft and fluffy even if I get distracted.

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