Easy Fluffy Scrambled Eggs Recipes

FLUFFY SCRAMBLED EGGS

Steps:

• In a bowl, whisk eggs, milk, salt and pepper. In a large skillet, heat oil over medium heat. Pour in egg mixture; stir in cheese sauce. Cook and stir until eggs are thickened and no liquid egg remains.

HOW TO MAKE SCRAMBLED EGGS

Steps:

• If you plan on adding cheese to your eggs, make sure that the cheese is shredded/prepared and set aside so you can add it to the non-stick skillet quickly. Place your skillet on the stovetop and turn on the heat. I leave the heat somewhere between medium low and medium, so it warms up but doesn't get too hot.
• Meanwhile, prepare your eggs. Break them into a bowl with a tablespoon of milk, half and half, or water (I prefer half and half or milk). Add some salt and pepper - I typically add about 1/8 teaspoon of sea salt and a few turns of black pepper. You might use more or less according to taste. If you're dairy intolerant or don't like the taste of milk, feel free to use water - but don't skip adding a little liquid, as it helps to add fluffiness to the scramble. I personally love the way creamy half and half enhances the flavor of the eggs.
• Use a fork or whisk to beat the eggs briskly for 30-60 seconds, making sure the eggs are fully broken up and mixed well with the milk and the seasonings. Use a little elbow grease here, the more you whip it the better.
• Lightly grease your hot skillet, coating the surface with a thin layer of oil or butter. I typically use butter, but only if the skillet isn't very hot - butter has a low smoke point, which means it burns easily. If the skillet has heated up a lot, try using ghee, avocado oil, or something with a higher smoke point. If using nonstick spray oil, use caution and keep it away from any open gas flames.Pour the eggs into the skillet. Keep the heat on medium/medium low, you don't want to rush it here-- if the skillet is too hot the eggs will cook too quickly and become rubbery. Once you pour the eggs in they will begin to cook immediately. Using a spatula (I use a wooden or silicone spatula so I won't damage my pan's nonstick coating), begin pulling the cooked outer edges in towards the center of the eggs. Uncooked eggs will flood the area you just pulled back. If you are adding cheese, now is the time to sprinkle it into the skillet. This will allow ample time for the cheese to melt and integrate into the eggs.
• Move the spatula around the edge of the skillet, pulling the cooked edges towards the center and re-flooding repeatedly. Cooked scrambled eggs will gather in the center of the skillet.
• At a certain point, the uncooked eggs will no longer flood and the scramble will all collect in the center of the skillet, but it will still be slightly runny in texture. Begin breaking up the scramble; quickly turn undercooked areas and keep the scramble moving to make sure that all surfaces cook evenly. Never leave a surface in contact too long with the skillet or it will become overcooked.
• Turn off the heat when the eggs are about 90% cooked. When the eggs are done, serve immediately. Perfectly cooked scrambled eggs are moist but not runny, with no crisp or brown edges. This technique may take a bit of practice, but it is quite simple. With time you too will be making and serving moist, fluffy scrambled eggs!

FLUFFY OVEN SCRAMBLED EGGS

Steps:

• Preheat oven to 350°.
• Pour melted butter into a glass 9x13 inch baking dish.
• In a large bowl, whisk eggs and salt together until well blended.
• Gradually whisk in milk.
• Pour egg mixture into the baking dish and bake uncovered for 10 minutes.
• Stir, then bake 10 to 15 minutes more or until eggs are set to your liking.

SIMPLE SCRAMBLED EGGS

Steps:

• Whisk eggs, salt and pepper in small bowl. Melt butter in non-stick skillet over medium heat.
• Pour in egg mixture and reduce heat to medium-low. As eggs begin to set, gently move spatula across bottom and side of skillet to form large, soft curds.
• Cook until eggs are thickened and no visible liquid egg remains, but the eggs are not dry.

HOW TO MAKE PERFECT, FLUFFY SCRAMBLED EGGS

Steps:

• Gather the ingredients.
• Crack the eggs into a glass mixing bowl and beat them until they turn a pale yellow color.
• Add the milk to the eggs and season to taste with salt and white pepper. Whisk the eggs like crazy. If you're not up for that, you can use an electric beater or stand mixer with the whisk attachment. Whatever device you use, you're trying to beat as much air as possible into the eggs. Note that it may be easier and quicker to beat the eggs in two batches (4 at a time) to make sure you don't have any lumps.
• Heat a heavy-bottomed, nonstick sauté pan over medium-low heat. Add the butter and let it melt.
• When the butter in the pan is hot enough to make a drop of water hiss, pour in the eggs. Don't stir. Let the eggs cook for up to a minute or until the bottom starts to set but doesn't brown.
• With a heat-resistant rubber spatula, gently push one edge of the egg into the center while tilting the pan to allow the still liquid egg to flow in underneath. Repeat with the other edges, until there's no liquid left.
• Turn off the heat and continue gently stirring and turning the egg until all the uncooked parts become firm. Don't break up the egg, keeping the curds as large as possible. If you're adding any other ingredients, quickly add them now.
• Transfer to a plate when the eggs are set but still moist and soft. Eggs are delicate, so they'll continue to cook for a few moments after they're on the plate. Serve immediately and enjoy.

SCRAMBLED EGGS RECIPE: HOW TO MAKE PERFECT SCRAMBLED EGGS

Steps:

• Crack four eggs into a bowl, add 30ml (2 tbsp) of milk and a pinch of salt and black pepper.
• Beat the mixture lightly with a whisk or fork.
• Melt 1 tbsp of butter in a medium size fry pan on a low heat and when it starts foaming, pour in the eggs and leave to set for 60-90 seconds.
• Using a spatula, gently pull the eggs from the edges of the pan into the centre. Turn and tilt the pan so the runny eggs take up the available space and again gently pull it towards the centre. This gentle pulling towards the centre of the pan makes lovely, light ribbons of egg.
• Remove the pan from the heat before the egg is completely set. Leave to sit for a minute or two so the egg can gently finish cooking in its own heat.

EASY FLUFFY SCRAMBLED EGGS

Steps:

• Beat eggs in a bowl with a fork. Add milk, salt, and pepper; beat until well mixed.
• Coat a small skillet with olive oil and heat over medium heat. Pour egg mixture into hot skillet; cook and stir until eggs are set, 3 to 5 minutes.