Lightly Scrambled Eggs Recipes

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PERFECT SCRAMBLED EGGS



Perfect Scrambled Eggs image

Provided by Alton Brown

Time 10m

Number Of Ingredients 0

Steps:

  • Whisk the eggs: Whisk 3 large eggs, 1 pinch of kosher salt, 1 grind of black pepper and 3 tablespoons whole milk together until light and foamy.
  • TIP: Odds are you're going to be serving these on a plate. If so, I strongly suggest you park an ovensafe one in a low oven or in hot water while you're cooking. Cold plates suck the heat right out of food.
  • Add to the pan: Add 1 tablespoon unsalted butter to a 10-to-12-inch nonstick skillet and put it over high heat. When the butter bubbles (after about a minute), pour the eggs straight into the middle of the pan, which will force the butter to the edges, where it's needed.
  • Scramble the eggs: Stir slowly with a rubber or silicone spatula. As soon as curds (big soft lumps) of eggs begin to form, drop the heat to low and shift from stirring to folding the curds over on themselves while gently shaking the pan with the other hand.
  • Let rest: As soon as no more liquidous egg is running around the pan, kill the heat and gently transfer the scramble to the warmed plate. Let the eggs rest for 1 minute to finish cooking before serving.

EASY FLUFFY SCRAMBLED EGGS



Easy Fluffy Scrambled Eggs image

These scrambled eggs are fluffy like no other.

Provided by alfonso

Categories     100+ Breakfast and Brunch Recipes     Eggs     Scrambled Egg Recipes

Time 10m

Yield 1

Number Of Ingredients 5

2 eggs
7 tablespoons milk
½ teaspoon salt
1 pinch ground black pepper
1 tablespoon olive oil

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.

Nutrition Facts : Calories 318.3 calories, Carbohydrate 6.4 g, Cholesterol 380.5 mg, Fat 25.6 g, Fiber 0.3 g, Protein 16.2 g, SaturatedFat 6.3 g, Sodium 1347.2 mg, Sugar 5.8 g

LIGHTLY SCRAMBLED EGGS



Lightly Scrambled Eggs image

Wake up your taste buds with this fluffy entree, enhanced with sour cream, green onions and cheese. To keep it light, Patricia Kaliska of Phillips, Wisconsin uses reduced-fat and fat-free ingredients.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 15m

Yield 6 servings.

Number Of Ingredients 9

9 egg whites
3 eggs
1/2 cup reduced-fat sour cream
1/4 cup fat-free milk
2 green onions, thinly sliced
1/4 teaspoon salt
1/8 teaspoon pepper
6 drops yellow food coloring, optional
3/4 cup shredded reduced-fat cheddar cheese

Steps:

  • In a large bowl, whisk the egg whites and eggs. Add the sour cream, milk, onions, salt, pepper and food coloring if desired. , Pour into a large nonstick skillet coated with cooking spray; cook and gently stir over medium heat until eggs are completely set. Remove from the heat. Sprinkle with cheese; cover and let stand for 5 minutes to allow cheese to melt.

Nutrition Facts : Calories 135 calories, Fat 7g fat (4g saturated fat), Cholesterol 122mg cholesterol, Sodium 331mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 1g fiber), Protein 15g protein. Diabetic Exchanges

HOW TO MAKE SCRAMBLED EGGS



How to Make Scrambled Eggs image

Making moist, fluffy scrambled eggs is easy! Cook your eggs evenly and get great results every time with a few simple tips.

Provided by Tori Avey

Categories     Breakfast     Main Course

Time 10m

Number Of Ingredients 5

4 large eggs
2 tbsp whole milk, (half and half, heavy cream, or water)
Shredded or crumbled cheese ((optional))
Salt and pepper ((I prefer sea salt and freshly ground black pepper))
Butter ((alternate oils include olive oil, ghee, avocado oil, or nonstick oil spray))

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!

Nutrition Facts : Calories 147 kcal, Carbohydrate 1 g, Protein 12 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 372 mg, Sodium 145 mg, ServingSize 1 serving

HOW TO MAKE PERFECT SCRAMBLED EGGS - LIGHT & FLUFFY



How to Make Perfect Scrambled Eggs - Light & Fluffy image

We've all made them a thousand times, but do you really know how to make perfect scrambled eggs? There are a few tricks to mastering perfectly light & fluffy scrambled eggs every time!

Provided by Fox Valley Foodie

Categories     Breakfast

Time 6m

Number Of Ingredients 5

3 eggs
2 tbsp milk
salt to taste
pepper to taste
1 tbsp butter

Steps:

  • Melt butter in a skillet over medium-low heat.
  • While butter is melting add remaining ingredients in a bowl and whisk to combine.
  • Pour egg mixture in the skillet and use a spatula to continually fold the eggs as they cook to ensure even cooking.
  • Remove scrambled eggs from the skillet just before they finish cooking, they will continue to firm up outside the skillet.

Nutrition Facts : Calories 280 kcal, ServingSize 1 serving

LIGHT AND FLUFFY SCRAMBLED EGGS



Light and Fluffy Scrambled Eggs image

Make and share this Light and Fluffy Scrambled Eggs recipe from Food.com.

Provided by Airboat

Categories     Breakfast

Time 17m

Yield 1 serving(s)

Number Of Ingredients 7

3 eggs (I always use range eggs as they have a much better flavor to me. If you cannot get your hands on the)
1 tablespoon of soften cream cheese
1 teaspoon of helmann's mayonnaise
3 tablespoons heavy whipping cream
1 tablespoon butter
sea salt
coarse black pepper

Steps:

  • Preheat oven to 450 degrees.
  • * Note this is an optional way of making the eggs even more light and fluffy. If this step is not taken, they will still be the best eggs you have ever eaten.
  • Soften the cream cheese so it will blend easily into the egg mixture.
  • Break the three eggs into a bowl, now add the mayo, heavy whipping cream, and cream cheese.
  • Put the butter into a hot skillet and let it melt down.
  • Blend with a high speed blender or electric whip. * You want the eggs to be whipped at a high speed to infuse air into the egg mixture.
  • Add egg mixture to hot skillet and saute until they are starting to set. Stirring all the time.
  • Option: You can continue to saute the eggs until they are ready to serve according to how you want their texture -- (wet or dry) or you can place the eggs into the oven as they start to set and allow the 450 degree heat to finish the job of causing the eggs to rise and become even more fluffy. If put in the oven, and allowed to finish cooking they will be as light as feathers. Either way they are going to be delicious.
  • After cooked to a golden hue, place onto a plate and sprinkle with seasalt and coarse black pepper.
  • Option: You can add your favorite cheese about 2 minutes before taking them from the oven, and allow the cheese to melt over the eggs.

Nutrition Facts : Calories 547.3, Fat 49.8, SaturatedFat 25.7, Cholesterol 743.9, Sodium 386.6, Carbohydrate 4, Sugar 1.6, Protein 21.1

HOW TO MAKE PERFECT, FLUFFY SCRAMBLED EGGS



How to Make Perfect, Fluffy Scrambled Eggs image

To make perfect scrambled eggs, you want to whip a lot of air into the eggs. Learn to make light, fluffy scrambled eggs using this easy technique.

Provided by Danilo Alfaro

Categories     Breakfast     Brunch     Entree

Time 10m

Yield 4

Number Of Ingredients 5

8 eggs
1/2 cup whole milk
Salt (to taste)
White pepper (freshly ground, to taste; or black pepper)
2 tablespoons clarified butter (or regular butter)

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.

Nutrition Facts : Calories 219 kcal, Carbohydrate 3 g, Cholesterol 391 mg, Fiber 0 g, Protein 14 g, SaturatedFat 8 g, Sodium 301 mg, Sugar 2 g, Fat 17 g, ServingSize 4 servings, UnsaturatedFat 0 g

SCRAMBLED EGGS RECIPE: HOW TO MAKE PERFECT SCRAMBLED EGGS



Scrambled Eggs Recipe: How To Make Perfect Scrambled Eggs image

Scrambled eggs is a staple for breakfast, lunch or dinner. With this recipe, we show you how to make perfect scrambled eggs, every time.

Categories     Quick & Easy     Breakfast Recipes     Vegetarian

Time 5m

Number Of Ingredients 4

4 eggs
2 tablespoons (30ml) of milk
1 tablespoon of butter
Salt and pepper

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.

Nutrition Facts : Calories 228 calories, Carbohydrate 1.3 grams carbohydrates, Sugar 1.3 grams sugar, Fat 18.2 grams fat, SaturatedFat 8.1 grams saturated fat, Fiber 0.1 grams fiber, Protein 15.3 grams protein, Sodium 257 milligrams sodium, ServingSize 134g

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