This super easy fluffy scrambled eggs recipe is a delicious start to any morning. Keep reading to find out what simple ingredient is added to create perfect eggs every time.
Scrambled eggs have been a breakfast staple for so many years. You may have heard some people say that eggs can be challenging to make due to the many techniques that can be involved. With practice, it can be one of the quickest dishes to make and one of the easiest. If you can make a perfect batch of scrambled eggs for a crowd, you can make almost anything.
Although, nothing is perfect, especially from person to person. What you like can differ from what your friend likes. The main difference between preferences is usually the texture. When ordering scrambled eggs in a restaurant, they may ask if you want them soft or hard. Soft being a lighter moist egg and hard being a slightly firmer cooked egg.
In this recipe, we will be making scrambled eggs with milk and cooking them to a texture between soft and hard.
Star Ingredients
Eggs
This is the star of the show! You can use whatever eggs you have on hand. Try using fresh chicken or duck eggs during Farmer’s Market season. This will give you a fresher and more flavorful taste.
Cream
Whisk a bit of milk or heavy cream with the eggs before cooking. This will add more moisture and creaminess to the eggs. If you are using a milk alternative, be sure to get unsweetened. I don’t recommend using water as it will just thin out the eggs rather than help anything.
Butter
You can grease the pan with either unsalted butter or a drizzle of olive oil. I always use olive oil because I always have an olive oil dispenser nearby, but I enjoy butter just as much.
Salt
Whenever you add salt to anything, use Kosher salt! It is easier to control the portion and is iodine free.
Pepper
I have recently started using white pepper. It is a bit hotter and has fewer flavor notes. I found that black pepper tends to overwhelm the delicate flavor of the eggs and takes away from the bright yellow color. Though, you can use whatever pepper you have on hand.
How to Make Scrambled Eggs
1. Add the cream.
Add about 2 teaspoons for every egg used.
2. Whisk the eggs
Beat the eggs until there are no spots or streaks. Continue to whisk the eggs to create some frothy air bubbles.
3. Preheat the pan.
Heat a small drizzle of olive oil or melt a bit of butter in a non-stick pan on medium-low heat.
4. Cook the eggs.
Pour the eggs into the pan and let the eggs cook for a few seconds. Then, with a rubber spatula, begin to push the sides of the eggs to the center to create large ruffles. Lift the pan and swirl the remaining mixture to the outside of the pan, cook for a few seconds, and push to the center again.
This is going to happen pretty quickly. Remove the eggs from the heat just before the texture you prefer. It is going to continue to firm up from residual heat.
Serving
Serve eggs immediately.
One thing to remember – it takes no time to cook the eggs, and it will take no time for them to get cold. Try to cook your accompaniments, such as bacon, hashbrowns, or pancakes first, and make the eggs the last thing you cook before serving.
Variations
Eggs are a fantastic base to make delicious breakfast/brunch bowls by pairing them with your favorite breakfast meats and veggies.
Below are a few scrambled eggs bowl ideas:
- Scrambled eggs, chopped bacon, arugula, jalapeno, sauteed onions, and cheddar cheese *My Favorite :)*
- Scrambled eggs, chorizo, sour cream, tomato salsa, with a side of tortilla
- Scrambled eggs, breakfast sausage, cheddar cheese, and chives
- Scrambled eggs, a dollop of refried beans, pico de gallo, Monterey jack cheese, a dash of hot sauce, and fried tortilla strips
- Scrambled eggs, ham, diced avocado, shredded radish, and cherry tomatoes
Tips and Tricks
The pan is too hot if the eggs begin to fry. I recommend a light sizzle.
Add salt at the end of the cooking process.
Remove the eggs from the heat just before the texture you prefer. It is going to continue to firm up from residual heat.
Try to cook your accompaniments, such as bacon, hashbrowns, or pancakes first, and make the eggs the last thing you cook before serving.
I hope you enjoy this recipe for Fluffy Scramble Eggs.
Please comment below on what you thought of the dish or if you have any questions.
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Fluffy Scrambled Eggs
Ingredients
- 5 eggs
- 3 tbsp cream
- EV olive oil or unsalted butter
- kosher salt, to taste
- white pepper, to taste
Instructions
- Crack the eggs into a medium bowl. Add the cream and whisk until there are no more streaks. Continue to whisk the eggs to create some frothy air bubbles.
- In a non-stick pan, heat a small drizzle of olive oil or melt a bit of butter on medium-low heat. Pour in the eggs.
- Let the eggs cook for a few seconds. Then, with a rubber spatula, begin to push the sides of the eggs to the center to create large ruffles. Lift the pan and swirl the remaining mixture to the outside of the pan, cook for a few seconds, and push to the center again.
- Remove the eggs from the heat just before the texture you prefer.
Notes
- The pan is too hot if the eggs begin to fry. I recommend a light sizzle.
- Add salt at the end of the cooking process.
- Remove the eggs from the heat just before the texture you prefer. It is going to continue to firm up from residual heat.
- Try to cook your accompaniments, such as bacon, hashbrowns, or pancakes first, and make the eggs the last thing you cook before serving.