Our best scrambled eggs recipes include recipes for velvety scrambled eggs with fresh winter truffles, soft scrambled eggs with Chinese barbecue pork and chives, pesto scrambled eggs for silky scrambled eggs with basil pesto on sourdough, the classic Indian spicy scrambled eggs called egg bhurji, and a scrambled eggs breakfast taco recipe with avocado and chorizo.
This collection of our best scrambled eggs recipes includes recipes for the Turkish scrambled eggs menemen that are the centrepiece of traditional Turkish breakfast spreads, the quintessentially Mexican scrambled eggs huevos a la Mexicana with green chillies, white onions and red tomatoes (the colours of Mexico’s flag), and Parsi style scrambled eggs with tomato, coriander and green chillies called akuri or akoori.
If you’re an egg lover and a devotee of breakfast eggs and brunch eggs and you’ve enjoyed our collections of best boiled eggs recipes and best fried eggs recipes, you will love this compilation of our best scrambled eggs recipes too.
I’ve been digging into our archive of Weekend Eggs recipes of quintessential eggs dishes from around the world to create this compilation of scrambled egg recipes for brunch, lunch, dinner, snacks, and supper, and now I’m hungry.
Before I tell you about our best scrambled eggs recipes, I have a favour to ask. Grantourismo is reader-funded. If you’ve cooked our recipes and enjoyed them, please consider supporting Grantourismo by supporting our epic Cambodian cuisine history and cookbook on Patreon, which you can do for as little as the price of a coffee. Or you could buy us a coffee and we’ll use our coffee money to buy cooking ingredients for recipe testing.
Another option is to use links on our site to buy travel insurance, rent a car or campervan or motorhome, book accommodation, or book a tour on Klook or Get Your Guide. Or buy something on Amazon, such as these cookbooks for culinary travellers, James Beard award-winning cookbooks, cookbooks by Australian chefs, classic cookbooks for serious cooks, travel books to inspire wanderlust, and gifts for Asian food lovers and picnic lovers. We may earn a small commission but you won’t pay any extra.
Lastly, you could browse our Grantourismo store for gifts for food lovers, including food themed reusable cloth face masks designed with Terence’s images. Now let me tell you all about our best scrambled eggs recipes.
Best Scrambled Eggs Recipes for Soft Scrambled Eggs, Turkish Menemen, Indian Egg Bhurji, Huevos a la Mexicana and More
Velvety Scrambled Eggs with Winter Truffles Recipe
This velvety scrambled eggs with truffles recipe makes a decadent dish with fresh winter truffles and it’s one of our best scrambled eggs recipes. The scrambled eggs should be creamy, silky and sensuous, which means not skimping on the butter for this dish. You can go back to your egg-white omelette tomorrow. After a run.
To make truffles with scrambled eggs many chefs place the truffle in a jar with the eggs for at least 24 hours so that the eggs obtain some of the aroma of the truffles. It does work, but it’s a very mild flavour you get.
For me, this dish works best when there is some truffle flavour in the eggs before the truffle is shaved on top of the eggs when served. I like to use the little offcuts of the truffle that you sometimes get when shaving the truffles and throw those into the egg mixture just before taking it off the heat.
If you don’t have fresh truffles, a tasty alternative is to use a little truffle oil mixed in with the butter, then add a teaspoon of truffle pickers paste when you add the cream. No, it’s not the same, but it’s still damn tasty.
A couple of more tips to cooking the scrambled eggs for this dish: if you don’t have a silicon spatula buy a silicon spatula. I don’t believe in whisking the eggs for this dish. You also shouldn’t add garlic to this dish. Ever.
Soft Scrambled Eggs Recipe with Chinese Barbecue Pork and Chives
This soft scrambled eggs recipe with Chinese barbecue pork and chives makes a fantastic, filling breakfast eggs dish that literally takes minutes to make. Using a combination of Eastern and Western techniques, the result is the softest, silkiest scrambled eggs, and it’s another of our best scrambled eggs recipes.
These creamy soft scrambled eggs are cooked to around the same ‘doneness’ as good French-style scrambled eggs with big curds, but they have a much lighter texture. Based on a Cantonese technique, the whites and the yolks are separated, then the whites whisked briskly and once the egg whites are fluffy, the yolks are added and lightly mixed through.
Then this is where Terence’s technique veers away from the Cantonese scrambled eggs. Terence adds a generous dash of toasted sesame oil and tosses the egg mixture into a hot wok with foaming butter, waits for the centre of the eggs to cook and pushes the cooked egg mixture to one side, tilts the wok to let the still-liquid eggs cook, then repeats those steps until all the eggs are just cooked.
Terence adds Chinese barbecue pork or char siu pork, some slices of scallions or spring onions, then tops the creamy scrambled eggs with plenty of sliced garlic chives, and serves them with our homemade Sriracha sauce on the side.
We use a seasoned carbon steel wok as it not only allows you to make a larger batch of eggs, the smoky aromas will enhance what is already a wonderfully aromatic dish. Have your plates and garnish ready, as these eggs needs to be served hot
Pesto Scrambled Eggs Recipe
This pesto scrambled eggs recipe makes silky soft scrambled eggs with basil pesto on sourdough, with a drizzle of pesto oil, grated Parmigiano-Reggiano, a sprinkle of pine nuts, and fresh basil leaves, and it’s one of our best scrambled eggs recipes.
Using the freshest eggs you can get hold of makes a big difference when it comes to getting really silky eggs. We use a good fresh Teflon-coated 24 cm pan with high sides that does not get used for anything other than eggs and is only touched by a silicone spatula (and a soft sponge).
When you turn the heat up to high and the butter starts to brown, you need to work fast. The eggs will cook in less than 90 seconds if you use this method. What you want is for the eggs to get nearly cooked through and remain glossy on top.
Cooking the eggs this way results not in curds of scrambled egg, but a whole pan of egg mixture that is somewhere between scrambled eggs and an omelette, which Terence usually flips in half to serve atop the sourdough toast.
Scrambled Eggs with Sautéed Mushrooms on Sourdough Toast Recipe
This scrambled eggs with sautéed mushrooms on sourdough toast recipe is made for a late weekend breakfast cum lazy brunch dish. Smoky sautéed mushrooms atop perfectly moist scrambled eggs and crusty sourdough bread make for a very satisfying combination. Especially enjoyed with a couple of glasses of a crisp Italian white.
If we were making these scrambled eggs with sautéed mushrooms after 11am on a Sunday pre-pandemic, we probably would have popped a cork and enjoyed a couple of glasses of a nice crisp Pinot Grigio – which is what a treat mushroom scrambled eggs dish is. Of course, a little shaving of fresh black truffles would make this even more special.
If you’re wondering what’s so special about mushroom scrambled eggs and toast, it’s the flavour of amazing fresh mushrooms, just kissed with a little garlic and shallot flavour, and salt.
The scrambled eggs are gently cooked and still moist, sprinkled with just a touch of chives, while the toasted sourdough bread not only has a fabulous aroma, but it stays crispy and firm to the last bite. It’s all about flavour, fragrance and texture.
Terence learnt the secret to making these scrambled eggs with mushrooms taste so amazing from an Italian chef who revealed the ‘double cooked’ mushroom technique that he has used for several decades. Tips in the post below.
Egg Bhurji Recipe With a Twist for India’s Most Popular Scrambled Eggs Dish
This egg bhurji recipe makes the delicious classic Indian spicy scrambled eggs with a little twist courtesy of a different scrambled egg technique. Eaten at all times of the day with myriad kinds of Indian bread – as well as bread rolls – it’s a rich fragrant version of the kind of scrambled eggs that we love and it’s one of our best scrambled eggs recipes.
The first time I cooked egg bhurji it reminded me of a great Indian feast. These Indian spicy scrambled eggs have all the flavour notes and aromas of Indian food that we love so much. The word ‘bhurji’ means ‘scrambled’ and you’ll see ‘anda bhurji’, ‘anda’ meaning ‘eggs’ in Hindi.
There are many egg recipes in Indian cuisine besides egg curries or egg masala. Parsi cuisine in particular – which developed with migrants from Persia who settled on the coast of Gujarat – has many egg dishes that I will be exploring in the future.
This egg bhurji recipe makes a scrambled eggs dish that is spicier than the classic Parsi egg dish called akoori (or akuri; below), to which it is often compared. Egg bhurji is a bit more complex, however, boasting wonderful spices so synonymous with Indian, such as cumin, turmeric and garam masala. It’s so delicious!
Akuri Recipe for Parsi Style Scrambled Eggs with Tomato, Coriander and Green Chillies
This akuri recipe makes Parsi style scrambled eggs with tomato, coriander and green chillies. Also spelt akoori, these tasty scrambled eggs are often compared to egg bhurji, one of India’s most popular scrambled eggs dish, but whereas bhurji is flavoured with spices, akuri is fresh and fragrant thanks to its coriander, tomatoes, onions, and green chillies.
If you’re not familiar with Parsi cuisine and you’re a fellow egg lover, get a copy of Jeroo Mehta’s cookbook 101 Parsi Recipes. Our book was a gift from an Indian friend and it opened our eyes to a culture, cuisine and culinary history, that up until then we’d known very little about.
Parsi cuisine originated in ancient Persia and Zoroastrianism several thousand years ago. Persecuted for following their religion, Zoroastrians fled Persia in the 9th century, many settling in India, particularly in Gujarat, where locals called them Parsis.
Eggs dishes feature heavily in the Parsi repertoire, eaten for breakfast and brunch, as well as lunch and dinner. There are plenty of omelettes, baked eggs, beaten eggs served atop vegetables such as spinach, okra and potatoes, and there are scrambled eggs such as akuri.
For this akuri recipe, I only use the flesh of the tomatoes, not the seeds and their gel, as you risk having a soggy scrambled eggs as the gel turns to liquid.
I also separate the eggs and whisk up the whites and gently fold in the yolks, as it gives a fluffier curd to the eggs. Use a good silicone spatula to keep the eggs moving while cooking. Remember that the eggs will keep cooking a little more off the heat, so plate them when they’re nice and moist.
Huevos a la Mexicana Recipe for Mexican Style Scrambled Eggs with Classic Mexican Flavours
This huevos a la Mexicana recipe makes Mexican style scrambled eggs with classic Mexican ingredients of tomatoes, onions and chillies – green chillies, white onions and red tomatoes – and it’s one of our best scrambled eggs recipes.
Scrambled eggs is huevos revueltos in Spanish, so you’d expect this eggs dish to be called huevos revueltos a la Mexicana but this Mexican breakfast is so beloved and so quintessentially Mexican, it’s simply called huevos a la Mexicana or even huevos Mexicana – Mexican eggs.
Green, white and red are the colours of the Mexican flag, which is why this Mexican egg dish is called huevos a la Mexicana. ‘Mexicana’ means ‘of Mexico’, born in Mexico, or Mexican-style, making this the most Mexican of eggs dishes and one of the best Mexican breakfasts.
We deseed the tomatoes for huevos a la Mexicana and cook them to remove the water content. And we do not add salt to the eggs. Both of these tasks ensure your huevos revueltos are not huevos revueltos con aqua. Watery scrambled eggs are just the worst, particularly when wrapped in a tortilla.
Huevos con Chorizo Recipe for Scrambled Eggs with Spanish Chorizo
Huevos con chorizo or scrambled eggs with chorizo is one of our favourite breakfast eggs dish ever. Our huevos con chorizo recipe was made for our Weekend Eggs edition from Jerez in Southern Spain on our year-long grand tour of the world back in 2010.
It deviates from the classic Mexican huevos revueltos con chorizo that we first fell in love with at Cafe El Popular in Mexico City years ago. For starters, we use Spanish chorizo.
The chorizo in southern Spain is infinitely better for this scrambled eggs dish. The Spanish chorizo sausage we bought from Jerez market was a spicy, fatty, pork sausage seasoned with pimentón (smoky paprika).
It’s very different to the chorizo that they use in Mexico for the scrambled eggs with chorizo, which is taken out of the skin and used like minced meat. The dish is very fatty and often the eggs are cooked in plenty of oil as well. We adore that dish, but this version I make has only a very slight resemblance to that dish.
A hard cheese such as Parmesan or the Spanish hard cheese called queso curado de oveja viejo sprinkled over the top of the scrambled eggs really rounds out this dish, making it another of our best scrambled eggs recipes.
Easy Scrambled Eggs Breakfast Taco Recipe with Chorizo and Mashed Avocado
This easy scrambled eggs breakfast taco recipe with avocado and chorizo makes a deliciously light yet filling breakfast taco that feels healthy thanks to the avocado. While these Mexican breakfast tacos come together quickly, an array of garnishes, salsas and hot sauces help make this breakfast special.
There are few things better in life than a Mexican breakfast in Mexico, but a Mexican or Tex-Mex breakfast in Texas in the USA follows closely behind. While Mexicans have long eaten tacos for breakfast – or brunch, lunch, dinner, or as a snack; at a taqueria, on the street, and in in the home – Texas claims to have coined the term ‘breakfast taco’ and made the act of going out to eat them a daily ritual.
These scrambled eggs breakfast tacos are incredibly delicious and lots of fun to eat if you serve them with an array of garnishes, salsas and your favourite hot sauces – and are even more fun if you wash them down with a couple of micheladas.
Only scramble your eggs until they are just done, as they’re more delicious soft and creamy plus you don’t want them to go watery and wet your tortillas and make them fall apart. Then you’ll also need to double up if you’re using flour tortillas, which will make a very filling meal. Alternatively you could roll them up like a burrito and make a breakfast burrito instead.
Breakfast Burrito Recipe with Scrambled Eggs, Shredded Chicken, Cheese and Pico de Gallo
Our best breakfast burrito recipe makes a burrito with scrambled eggs, shredded chicken, melted cheese, charred corn, and pico de gallo, and it’s another of our best scrambled eggs recipes.
While that might seem like a loaded breakfast burrito, it’s actually a light healthy breakfast burrito compared to most takeout breakfast burritos, which is why you need to make your breakfast burritos at home.
This is a lighter breakfast burrito than most breakfast burrito recipes you’ll come across. This is also a simple recipe, as long as you know how to scramble eggs. If you don’t, tips to scrambling eggs in the post below and posts above.
While you can make this as a wrap, to keep everything together while you eat, the burrito fold is the best. Make sure that if you’re using packet tortillas that you heat them in a dry skillet first and wrap then in a warm, moist towel until you’re ready to roll.
A dried-out tortilla will crack and break rather than fold. If you’ve never made a burrito and find it hard to follow written instructions, watch this quick burrito folding video from Mission Foods.
While you can use a store-bought salsa or own homemade salsa for your burritos, we prefer pico de gallo because it’s fresher tasting and less of a sauce – which means your burrito won’t get soggy. We also love dousing on hot sauces, such as Tapatio and Cholula.
Turkish Scrambled Eggs Recipe for Menemen for a Traditional Turkish Breakfast Spread
This Turkish scrambled eggs recipe makes menemen, a highlight of traditional Turkish breakfast spreads from Istanbul to Izmir, and and one of our best scrambled eggs recipes. Often compared to shakshuka and eggs in purgatory, menemen is a Turkish breakfast dish of eggs scrambled in a spicy tomato sauce in a pan. White cheese, green peppers and sucuk sausage can be added.
We always looked forward to breakfast on our travels in Turkey and the traditional Turkish breakfast spread that was so generous that it could take hours to get through it. There are few breakfasts more enjoyable than a breakfast that invites you to slow down and linger for a while. It’s a wonderful way to start a day.
The traditional Turkish breakfast spread would typically include baskets of Turkish breads, pots of various jams and honeys, dishes of olives, cucumbers, tomatoes, peppers, labneh, and white cheese, perhaps a board of local charcuterie and hard cheeses, and eggs.
While the eggs could consist simply of boiled eggs or perhaps a simple omelette or fried eggs, at the heart of the very best and most generous of traditional Turkish breakfast spreads was a pan of menemen, eggs scrambled in a rich, spicy tomato and onion sauce, garnished with fresh parsley.
Please do let us know in the comments below if you make any of our best scrambled eggs recipes, as we’d love to know how they turn out for you.