I’ve cooked scrambled eggs about a million times in my life, and I’m pretty particular about them. I like fluffy scrambled eggs topped with cheese. They must not be mushy, undercooked, or overcooked (the worst—and that smell!). I’m sharing my perfected technique with you today.

This recipe is designed for a stainless steel or cast iron skillet. If you’ve ever wondered how to cook scrambled eggs without a nonstick skillet, this post is for you. It can be done!

With this technique and some practice, you’ll make beautiful scrambled eggs with little mess. Even if you think you have your scrambled egg technique down pat, I think you might find some new tips here.

Scrambled Egg Tips

You’ll find the full recipe at the bottom of the post, plus a brief video below. I prefer to share foolproof recipes, but this one takes some practice. Even then, some days my eggs turn out better than others!

If you accidentally drop a bit of eggshell into your egg mixture:

Use the edge of a broken eggshell to scoop it out against the side of the bowl, or dampen your fingers with water to help fish them out.

Add a small amount of milk.

Or for even creamier eggs, use half-and-half or heavy cream. Adding dairy makes the eggs taste a little less eggy (in a good way), yields a more appealing pale yellow color, and, most importantly, offers a more pleasant and tender texture.

Plus a pinch of salt.

Salt helps tenderize the eggs. Add it as early as you can and then let the egg mixture hang out while you preheat the pan for wonderfully tender eggs.

Whisk well.

I love my small whisk for the job—it works much better than a fork. Whisk until the eggs are uniformly yellow to avoid stringy white bits in the finished result.

Let the eggs rest for a few minutes before cooking.

If you have time, let the egg mixture warm to room temperature before cooking, which helps reduce sticking.

Preheat the pan until it’s just the right temperature.

This is the key to preventing your eggs from sticking to the skillet. Do not hurry this one, and try to stay focused on the stovetop. Check out my photos and the video below for visuals.

Your skillet is hot enough when you can flick a few drops of water at an angle onto the pan and they dance or hop across the surface and then evaporate almost immediately.

Your pan is not hot enough if the drops splatter and bubble. If the butter browns immediately, the pan is too hot—you’ll need to let the pan cool and start over.

Watch How to Make Scrambled Eggs

How to Season Scrambled Eggs

I love to incorporate chopped chives when they’re growing in my garden. In fact, I often grow them with scrambled eggs in mind! They’re such a simple addition and infuse the eggs with a lovely, subtle allium flavor.

Generally, I recommend adding seasonings to scrambled eggs once they’re done cooking. If you try to cook vegetables and then add eggs to the skillet, you’ll often miss the ideal temperature and have trouble with the eggs sticking to the skillet. (The residual oil and bits of veggies stuck to the pan can also turn the eggs a strange color.)

Transfer the scrambled eggs to a plate to prevent overcooking, then fold in ingredients like sautéed or roasted vegetables and grated cheese. I love to add a small handful of crumbled tortilla chips, like you’ll see in my migas. You might also like a drizzle of sauce, like salsa, hot sauce, or a dollop of sour cream.

The best cheese for scrambled eggs:

You can’t go wrong, honestly. Grated cheddar cheese, Parmesan or Monterey Jack offer bold, cheesy flavors. I love to stir crumbled goat cheese or feta into warm scrambled eggs, which melt somewhat and make the eggs extra creamy.

Suggested Equipment

All-Clad D3 12-inch stainless steel frying pan or Lodge 12-inch cast iron skillet: You need a large skillet for cooking eggs. The All-Clad skillet is a splurge, but I’ve bought similar, less expensive skillets before, and they warped over high heat. Both of these skillets will last your lifetime with proper care.

OXO 9-inch whisk: I like to crack eggs into a glass liquid measuring cup and whisk them with this small whisk, which doesn’t flop over the side.

OXO silicone spatula: I particularly enjoy the large red spatula because the angular edge helps get underneath the eggs.

Bamboo pot scrapers: Use your silicone spatula or a bamboo scraper to remove any remaining bits of egg from the skillet while it’s still warm.

A note on nonstick skillets: I don’t recommend using a nonstick skillet for this recipe because warming an empty nonstick skillet to this degree can damage the surface and release harmful fumes if it’s made with Teflon. If you can make perfectly scrambled eggs without one, why bother with a pan that falls apart and has to be replaced every year?

More Recipes Featuring Scrambled Eggs

Please let me know how your eggs turn out in the comments! I hope this technique works like a charm for you.

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It’s cherry season here in the midwest and I AM HERE FOR IT! These cherry almond croissant baked oats are my the new top of my baked oatmeal obsession that truly goes back to the early 2000s. They’re inspired by almond croissants (omg so so good!), and the sweet cherry flavor is such a natural addition. I hope you love these as much as I do (and as much as my toddler Gus does!).

IDK how it took me so long to use cherries in more of the recipes on Fit Foodie Finds! I love snacking on fresh cherries on those hot summer days, but it’s honestly been an afterthought to try and incorporate them into my cooking. I’ve got this pistachio cherry granola, this yummy cherry crisp, and an OG FFF fave — these cherry pie energy balls, but this is the very first cherry oatmeal recipe that we’ve graced the site with. I could not be more excited to share this one with you all.

Featured Ingredients

Fresh cherries: obviously crucial to this recipe! You’ll need to pit your cherries and slice them in half before stirring into the oatmeal bake. I like to slice few extra to sprinkle on top when serving.

Sliced almonds: also crucial to the almond croissant flavor! You’ll sprinkle a whole bunch of slivered almonds on the top of the oatmeal bake before putting in the oven, so they’ll get nice and toasty.

Almond extract: I cannot get enough of this flavor! It really amps up the almond croissant flavor, so I don’t recommend substituting for vanilla unless you absolutely must.

Rolled oats: using rolled oats in this recipe helps keep the texture chewy but not at all dense. Quick oats will also work, but it will change the texture somewhat. Steel cut oats will not work as a substitution.

Find the list of full ingredients in the recipe card below.

Top with Powdered Sugar and Enjoy!

To get the full almond croissant effect, please do not skip the powdered sugar! It truly is the cherry on top , and completes that almond croissant flavor profile we all know and love.

Regardless of when you enjoy this cherry almond croissant baked oatmeal, it travels well, is delicious served hot or cold, and is just so dang good.

More Topping Ideas

When I’m having this for breakfast multiple times in one week, I like to switch up the toppings a bit for some variety (obviously my toddler appreciates this, too ). Here are some of my go-tos:

• Fresh cherries (or really any sliced fruit)
• Dollop of Greek yogurt or cream cheese
• Maple syrup
• Nut butter

Once your baked oatmeal has fully cooled, I like to slice it into single servings and place it into a glass, airtight container.

Store your baked oats in the refrigerator for up to 5 days. While you can leave it out overnight on the counter, they will last much longer in the fridge.

Add another sprinkle of powdered sugar when you’re ready to serve again.

Other Oatmeal Bakes and Recipes to Try