The Best Way to Make Scrambled Eggs, A Comparison
What is the best way to make scrambled eggs? We did the taste test to find out!
Recently we showed you three different ways to make scrambled eggs. But which method provides the best tasting eggs? Learn about the differences in the scrambled egg methods and then discover which recipe is best for you based on convenience, texture, and taste.
Cooking Options For Scrambled Eggs
The hard and soft scrambled eggs are both cooked on the stove top. The main difference between them is how quickly and fully they’re cooked. If you have strong preferences on the texture of your eggs, you’ll want to note the differences.
The other option is to make microwaved scrambled eggs! If that surprises you, scroll down to find out the benefits of this approach.
Hard Scrambled Eggs (American Scrambled Eggs):
Hard scrambled eggs are cooked over a medium temperature until they are fully set and dry. These are the kind of eggs you’d find at an American diner, with larger curds of egg and a drier texture.
Soft Scrambled Eggs (French Scrambled Eggs):
Soft scrambled eggs are cooked over a low temperature and are removed from the skillet while still slightly damp. They are soft and creamy with the egg yolks and egg whites fully combined.
The difference between the hard scrambled and soft scrambled eggs is mostly in the texture. The hard eggs are drier and a bit spongy whereas the soft eggs are softer and creamier.
Scrambled Eggs In The Microwave:
Microwave scrambled eggs are super convenient and easy to make.
Technically, you could make microwaved scrambled eggs that have either a hard or soft texture. For hard, cook them until there is no liquid or shine remaining. For soft, stop cooking when a bit of liquid or shine remains but stir them to distribute the uncooked egg throughout the mixture.
Which Method Of Scrambling Eggs Is Best?
The microwaved eggs are the most convenient. There’s just one bowl that is dirty at the end and they cook very quickly. Additionally, you don’t add fat to microwaved scrambled eggs so they are leaner. Note that there’s nothing stopping you from adding a bit of butter at the end, but it’s not required for the cooking process.
The next most convenient are the hard scrambled eggs because you can crack these straight into the skillet, no bowl required. The soft scramble require you to use a bowl to whisk the eggs together as well as a skillet to cook them in.
Of course, you could crack eggs into a bowl and whisk them when making hard scrambled eggs or you could crack eggs directly into the skillet for soft. The results would be a bit different but not major. The crucial difference between these two styles is how well-cooked the eggs are.
For hard scrambled eggs, the eggs are fully cooked through and dry. For soft scrambled they are slightly less well-cooked with a wet look, yielding a creamy texture. When trying to decide between these two, ask yourself how well done you like your eggs. Do you like sunny side up eggs? Do you like soft boiled dipping eggs? If you answered yes, then you might really like the soft scrambled eggs. If, on the other hand, you’re an over-hard and hard-boiled person, you will likely prefer hard scrambled eggs.
Having done the taste test, my preference is for soft scrambled eggs. I like that creamy texture. Admittedly though, I almost always make a hard scramble in the microwave. It’s too convenient to pass up!
Let me know in the comments the scrambled eggs method that you prefer.
Then, get more amazing egg recipes including my favorite kind, Basted Eggs! I’ve also got great recipes for Deviled Eggs and a Crustless Quiche which are perfect for serving at brunch.
This post originally appeared in May 2018 and was revised and republished in August 2023.
I used to make just scrambled eggs quick and dirty. (Still do if I’m making a breakfast sandwich.) I did see a video of Gordon Ramsay making French style and had to see what he was on about. They take me about ten minutes for a double batch just doing it his way, on and off the heat contantly stirring. I don’t know where to find crème fraîche here, but a dollop of sour cream (or better yet, whole milk plain yogurt) I imagine are pretty close and stirring that in at the end cools the eggs so they don’t get over done. Throw in some chopped chives right near the end for a burst of flavor. It was weird eating them the first time as I don’t like under cooked eggs (I rarely eat omelettes unless I cook them as I always seem to get slimy uncooked egg in the middle) and with all the butter in them that’s exactly how they seem but yeah. Awesome! Especially on sourdough or an english muffin. NOW I have to learn the scrambled eggs from this diner I was at last weekend. I had a meat lovers skillet topped with their eggs and they were SO fluffy they stood about 3 inches tall!!
Thanks for sharing your favorites with us, Josh. I’m curious about those super fluffy eggs!
I have always liked Soft Scrambled. I mix my eggs with milk or cream. And, then of course, I like mixing veggies and meat sometimes as well.
Sounds delicious, Erin. I like them soft too.
I have always liked Soft Scrambled. I mix my eggs with milk or cream.
Hard scrambled eggs are gross! Added a little cheese, beau monde and dill weed and yummmmm
Thanks for sharing how you like your eggs with us, March!
I have tried different recipes over the years as well as different methods of cooking some with dairy and some without and then there’s the argument is when to put the salt in whether it be before during or after cooking, I was a short order cook at a country restaurant for 5 years and always like making eggs low and slow, and definitely enjoy soft to medium scrambled eggs
Thank you for the input, Curtis!