Hard Scrambled Eggs are the kind found most often in American diners. Learn how to make them at home here.
There are several different ways to make scrambled eggs. One of the most common is the Hard Scramble Method which are sometimes called American scrambled eggs.
Scroll down to read more about how it all comes together or click here to jump straight down to the recipe.
What Are Hard Scrambled Eggs?
It’s called hard scramble because the eggs are fully cooked (like how the yolk is fully cooked in an over-hard egg). In contrast, some scrambled eggs have a creamier texture because they are a little bit less well done (we see this with the French Scrambled Eggs which are sometimes called soft scramble eggs).
Hard Scrambled Eggs are also called American Scrambled Eggs. Why? My best guess is that it’s in contrast to the French method and also because it’s the method most often used in American diners. But that’s just a guess.
Hard Scrambled Eggs are usually made by cracking the eggs directly into the skillet or onto the grill. Then they’re mixed up on the hot surface while they cook. Due to this, some of the whites start solidifying before they have been completely incorporated into the yolks, resulting in streaks of white in the scrambled eggs and large, drier curds throughout.
Some people beat or whisk the eggs together in a bowl for a moment before pouring them into the skillet. If this is done, then the eggs will have a consistent yellow color. Crucially for the hard method, the eggs are mixed a bit here and there after being added to the skillet and are cooked until completely set and dry.
Not sure what kind of scrambled eggs you want? Take a look at this Best Method for Scrambled Eggs comparison post to help you decide.
Here’s to Make Hard Scrambled Eggs:
Melt some butter or margarine in a skillet.
Crack in the eggs into the hot pan.
Allow the whites to start to set a bit.
Break the yolks and start stirring.
Stir every 30 seconds or so.
The whites will be mostly set and there will still be some runny yellow yolk.
Keep cooking and stirring occasionally until the yolk is fully set.
Add some salt and maybe a bit of black pepper and enjoy! How do you like your eggs served? With bacon and sausage, or perhaps over toast? Let me know in the comments.
More Egg Recipes
Looking for other methods to cook your eggs? Try some of these and you’ll be an expert in no time.
Hard Scrambled Eggs Recipe
Hard Scrambled Eggs are the kind found most often in American diners. Learn how to make them at home here.
- Prep Time: 1 minutes
- Cook Time: 4-5 minutes
- Total Time: 5 minutes
- Yield: 1 serving 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Ingredients
- 1 tsp. butter or margarine
- 2 large eggs
Instructions
- Melt the butter in a skillet over medium heat.
- Crack the eggs into the skillet.
- Allow the whites to begin to set and then use a wooden spoon or spatula to break the yolks. Stir the whites and yolks together for a moment.
- Cook, stirring every 30 seconds or so until the whites and the yolk are fully set and dry, 2-3 minutes.
- Transfer to a plate and eat.
Love this recipe? I’d appreciate it if you could scroll down and add a *5 star rating* to help others know they’ll love it as well!
This post originally appeared in April 2018 and was revised and republished in July 2023.
I prefer hard scrambled eggs as well. I usually mix the eggs in a bowl, add some milk and ingredients. Love adding mustard (grey coupon), (preferably fresh) dill, roasted garlic and a pinch of cayenne powder. I don’t use salt (haven’t used salt for 27 years, I’m 47) and I hate black pepper.
Lil bit of butter and oil (so I don’t go crazy on the butter (unsalted) in the pain and low-medium heat…stir, stir, stir. Then break up and stir till I get my popcorn-sized bites. Yummm 🙂
Sounds great, Thomas! Thank you for sharing.
This is exactly what I was looking for. I knew that some places had much better eggs than others, but I was never sure what they were doing differently. Now I know!
Happy to help, Charlene!
Just what I wanted
Tganks
You’re welcome, Robert. Enjoy!
You would probably prefer this method then, Carlene. Hope that helps!
THANK YOU. This is how I make them. They taste better, my picky kid isn’t grossed out by them, and it’s one less bowl to wash. My husband thought I was making things up, but see, it’s a real thing!
Haha, it is a real thing, Eliza! He must be used to soft scrambled then.
This is the way I grew up eating and making scrambled eggs, but I have yet to find a diner that knows what I’m talking about when I say “just break the yolks and stir” or “scrambled in the pan” or whatever. I think most diners have a large container of pre-whisked eggs that they pour out onto the skillet. I’ve seen someone on YouTube cooks describe it as “half-scrambled” and others as “crack and scramble”.
But the method you describe–the one that I like–doesn’t seem to be familiar to short order cooks or waitstaff that I’ve encountered in America, and I’ve traveled in all 50 states. Maybe it’s regional, but I never encountered it.
Thank you for sharing your experiences with us!
Hi, I do it a different way so I just wanted to explain my way. So my way is that first you get some oil and cover the pan with it. Then in a spereate bowl, add in one or two eggs. As many eggs as you put, that is how any pinches of salt you put. So two eggs, two pinches. Then mixes the egg yolks, whites, and the salt together, Then I like to put it on the pan and then let it set. After it sets, break it apart so it becomes scrambled! Hope you enjoy my recipe!!!
Thanks for letting us know your process!