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Scrambled Eggs make for a perfect easy breakfast. I have all the tips and tricks for making them light and fluffy!
Whenever I’m making myself scrambled eggs, my husband always asks me to double the amount I’m making and make him some too. He’s not wrong; my scrambled eggs are the best. They are so easy to make, but if you overcook them, they can be rubbery.
My scrambled eggs are light and fluffy. They are moist and absolutely delicious. With these step-by-step photos, I know you can make the best scrambled eggs at home.
How to Make Scrambled Eggs
Here is a brief overview of how to make fluffy scrambled eggs. Be sure to scroll to the recipe card at the bottom of the post for the full recipe.
Step 1: Whisk the Eggs
Whisk the eggs in a mixing bowl. The key to fluffy scrambled eggs is to whisk them really well, they should be bubbly like in the photo below. I find this works best with a fork. You don’t actually need to add milk to make them fluffy, the key is just whisking them really well.
The key to this step is to break down both the yolk and the egg whites so you have one smooth and consistent liquid.
Step 2: Melt the Butter
Heat up your non stick skillet and add the butter, allowing it to melt.
Step 3: Add the Whisked Eggs to The Skillet
Pour the egg mixture into the pan and allow the eggs to cook for a few seconds. Then working with a stiff rubber spatula, pull the spatula through the eggs working from the edge of the pan towards the inside.
Step 4: Scramble the Eggs
Repeat this process around the pan. Keep working around the pan folding the eggs in on themselves until the eggs solidify.
Step 5: Finish them Off
Toss the eggs a few times and remove from the pan when they still look moist.
Tips and Tricks
- Use a mesh sieve while whisking. One way to ensure your eggs are super light and fluffy is to whisk them through a fine mesh sieve. This will both break down the eggs and aerate them, resulting in the perfect texture.
- Use the pan you have. If you don’t have a nonstick skillet, you can make this in a regular skillet. You will want to add three tablespoons of butter first and allow them to melt. Then proceed with the recipe.
- Make them for a group. This recipe can be doubled or tripled if you are hosting a brunch. But you will want to make sure you are using a big enough skillet.
Scrambled Eggs Mix-Ins
- Cheese: If you want to make cheesy scrambled eggs, stir in freshly grated cheese when the eggs look almost solidified. It will continue to melt in the hot eggs.
- Fresh herbs: Chives or finely minced parsley are a great addition to scrambled eggs. They can be added while cooking or after the eggs have been plated.
- Meat: Cubed cooked ham, crumbled cooked bacon, or pre-cooked breakfast sausage are great add ins. Add them when you would add the cheese, just after the eggs start to look solidified.
- Vegetables: Spinach, onions, and bell peppers go amazing with scrambled eggs. Add some extra butter and sauté them before adding in the eggs.
What to Serve With Scrambled Eggs
- Air Fryer Bacon
- Buttermilk Pancakes
- Orange Smoothie
If you try this scrambled eggs recipe or any of my other recipes, I’d be so grateful if you come back and let me know what you think!
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Ingredients
- 4 large eggs
- 1 tablespoon butter
- kosher salt and black pepper to taste
Instructions
- In a small bowl, whisk the eggs with a fork until they are bubbly. The key to fluffy scrambled eggs is to whisk them really well. See note 1. 4 large eggs
- Place a medium-sized nonstick pan over medium-low heat. Melt the butter. (See note 2 about making this in a different type of skillet.) 1 tablespoon butter
- Add the well-whisked eggs. Allow to cook for a few seconds. Then working with a stiff spatula, pull the spatula through the eggs working from the edge of the pan towards the middle of the pan. Repeat this process around the pan. Keep working around the pan folding the eggs in on themselves until the eggs solidify.
- Toss the eggs a few times and remove from the pan when they still look moist. Transfer to a plate and season with salt and pepper to taste.
Notes
- One way to ensure your eggs are super light and fluffy is to whisk them through a fine mesh sieve. This will both break down the eggs and aerate them, leaving them super fluffy.
- If you don’t have a nonstick skillet, you can make this in a regular skillet. You will want to add three tablespoons of butter first and allow them to melt. Then proceed with the recipe.
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How to Make Scrambled Eggs
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How to Make Scrambled Eggs
Ingredients
- 4 large eggs
- 1 tablespoon butter
- kosher salt and black pepper to taste
Instructions
- In a small bowl, whisk the eggs with a fork until they are bubbly. The key to fluffy scrambled eggs is to whisk them really well. See note 1. 4 large eggs
- Place a medium-sized nonstick pan over medium-low heat. Melt the butter. (See note 2 about making this in a different type of skillet.) 1 tablespoon butter
- Add the well-whisked eggs. Allow to cook for a few seconds. Then working with a stiff spatula, pull the spatula through the eggs working from the edge of the pan towards the middle of the pan. Repeat this process around the pan. Keep working around the pan folding the eggs in on themselves until the eggs solidify.
- Toss the eggs a few times and remove from the pan when they still look moist. Transfer to a plate and season with salt and pepper to taste.
Notes
- One way to ensure your eggs are super light and fluffy is to whisk them through a fine mesh sieve. This will both break down the eggs and aerate them, leaving them super fluffy.
- If you don’t have a nonstick skillet, you can make this in a regular skillet. You will want to add three tablespoons of butter first and allow them to melt. Then proceed with the recipe.
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