Perfectly Fluffy Scrambled Eggs
Below are my favorite tips to make fluffy scrambled eggs that are soft and full of flavor, perfect every time.
They’re quick to make and great on their own or in a sandwich. Serve them with cheese or fry up your favorite ingredients and fold them in.
Tips for Fluffy Scrambled Eggs
- When whisking the eggs, it should be a consistent pale yellow color with no visible bits of white or yolk.
- Adding a tiny spoonful of milk or cream is optional but I prefer the texture when it is added.
- Season the eggs before adding them to the pan.
- Preheat the pan before adding the eggs.
- Cook over medium-low heat, high heat will cause rubbery eggs. Low and slow is best.
- Remove the eggs from the heat while they are still slightly glossy. They will continue to cook once removed.
How to Make Fluffy Scrambled Eggs
It’s easy to make fluffy and creamy scrambled eggs!
- Whisk together the eggs and milk or cream if using (per the recipe below) until the mixture is a consistent yellow color (no bits of yolk or whites should be visible).
- Add to a heated non-stick pan with melted butter and let the bottom of the eggs set for a minute.
- Move the eggs around with a spatula until they are barely shiny.
- Remove the pan from the heat and let the eggs continue to cook off the heat. Serve immediately.
ARE YOUR EGGS FRESH? Check for freshness by placing an egg in a glass of water. If it sinks, it’s fresh. If it floats, it’s a dud!
Variations
- Not quite an omelette, egg scrambles are free form, and allow all kinds of tasty and nutritious ingredients to be added!
- Cheddar cheese, mozzarella, feta, and bleu cheese are great in scrambled eggs.
- Diced veggies like bell peppers, onions, ham, and sliced olives are great additions!
- Since the eggs cook quickly, you can panfry the veggies a bit first before adding the eggs to soften them.
Egg Favorites
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Fluffy Scrambled Eggs
Light and perfectly fluffy scrambled eggs are simple to make. With this easy recipe anyone can learn the secret!
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Beat eggs and milk or cream thoroughly. The mixture should have a consistent color.
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Heat a 10″ non-stick skillet over medium heat and melt butter.
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Pour eggs into the skillet and allow to cook without stirring until the bottom begins to set, about 1 minute.
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Using a spatula, gently move the eggs so the raw eggs move under the cooked eggs.
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Continue until eggs are set but still slightly shiny, about 2 minutes more.
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Remove from the pan immediately so the eggs don’t overcook.
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Season with additional salt & pepper to taste.
- When whisking the eggs, it should be a consistent pale yellow color with no visible bits of white or yolk.
- Adding a tiny spoonful of milk or cream is optional but I prefer the texture when it is added.
- Season the eggs before adding them to the pan.
- Preheat the pan before adding the eggs.
- Cook over a medium-low heat, high heat will cause rubbery eggs. Low and slow is best.
- Remove the eggs from the heat while they are still slightly glossy. They will continue to cook once removed.
Calories: 185, Carbohydrates: 1g, Protein: 12g, Fat: 15g, Saturated Fat: 7g, Trans Fat: 1g, Cholesterol: 344mg, Sodium: 327mg, Potassium: 145mg, Fiber: 1g, Sugar: 1g, Vitamin A: 675IU, Calcium: 69mg, Iron: 2mg
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
Keyword best scrambled eggs, creamy scrambled eggs, fluffy scrambled eggs, light and fluffy eggs, scrambled eggs
Course Breakfast
Cuisine American
