Fluffy and Tender Scrambled Eggs for a Crowd
By Lan LamPublished on January 31, 2026
Time
20 minutes
Yield
Serves 8 to 10
Ingredients
Before You Begin
Milk of any fat content, half-and-half, light or heavy cream, and nondairy milks will work; the higher the fat content, the more richly flavored the eggs will be. We like the eggs seasoned with ¾ teaspoon pepper, but you can use the lesser amount. The timing in step 4 will depend on your stove; induction will be longer than gas or electric. If you prefer runny scrambled eggs, skip step 4 (which ensures that the eggs are tender but fully set) and serve immediately.
Instructions
- Beat 24 eggs; ½ cup milk; ¾ teaspoon table salt; and ¼-¾ teaspoon pepper if using, in bowl until well combined.
- Melt 2 tablespoons unsalted butter in 12-inch nonstick skillet over medium heat, swirling skillet to distribute butter across bottom. When butter sizzles evenly across skillet, add egg mixture and increase heat to medium-high
- Cook, scraping along bottom and sides of skillet slowly but constantly with silicone spatula until eggs clump and spatula leaves broad trail on bottom of pan, 5 to 7 minutes.
- Remove skillet from heat and break eggs into large clumps. Cover and let sit until no runny egg remains, 2 to 4 minutes. Serve.
Time
20 minutesYield
Serves 8 to 10Ingredients
Ingredients
Ingredients
Why This Recipe Works
To make fluffy and tender scrambled eggs, we start by salting raw eggs and adding milk. Salt reduces the interactions between the egg proteins, so they bond into a softer, more delicate network, and milk (or any liquid) dilutes the proteins, so they don’t crosslink as much during cooking. Cooking in a relatively small skillet minimizes surface area and slows cooking, so there’s more time to control the scramble’s texture. Using relatively aggressive medium-high heat turns some of the water in the mix to steam, which leavens the curds by helping the eggs puff. Stirring constantly promotes even cooking, while moving the pan off the heat and covering it when the eggs are nearly done traps heat, which sets the loose egg gently so the scramble doesn’t overcook.
Want more? Read the whole storyBefore You Begin
Milk of any fat content, half-and-half, light or heavy cream, and nondairy milks will work; the higher the fat content, the more richly flavored the eggs will be. We like the eggs seasoned with ¾ teaspoon pepper, but you can use the lesser amount. The timing in step 4 will depend on your stove; induction will be longer than gas or electric. If you prefer runny scrambled eggs, skip step 4 (which ensures that the eggs are tender but fully set) and serve immediately.
Instructions
- Beat 24 eggs; ½ cup milk; ¾ teaspoon table salt; and ¼-¾ teaspoon pepper if using, in bowl until well combined.
- Melt 2 tablespoons unsalted butter in 12-inch nonstick skillet over medium heat, swirling skillet to distribute butter across bottom. When butter sizzles evenly across skillet, add egg mixture and increase heat to medium-high
- Cook, scraping along bottom and sides of skillet slowly but constantly with silicone spatula until eggs clump and spatula leaves broad trail on bottom of pan, 5 to 7 minutes.
- Remove skillet from heat and break eggs into large clumps. Cover and let sit until no runny egg remains, 2 to 4 minutes. Serve.
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