Scrambled Eggs
These are the best fluffy scrambled eggs ever! They take only a few minutes and a few ingredients to make. Breakfast has never been easier or better! These eggs are soft, creamy, fluffy, and flavorful. Great for a high protein breakfast, healthy brunch, or even breakfast for dinner!
Servings 2 servings
Ingredients
- 4 large eggs
- ¼ cup milk or cream
- pinch sea salt to taste
- pinch black pepper to taste
- 1 tablespoon unsalted butter
- optional toppings shredded cheese, herbs, bacon
Instructions
- In a medium bowl, whisk together the eggs, milk or cream, salt, and pepper until well combined. Whisk vigorously to incorporate air into the mixture, which will help create fluffy eggs.
- Heat a non-stick skillet over medium-low heat and add the butter. Allow it to melt and coat the bottom of the skillet evenly.
- Pour the egg mixture into the skillet. Let it sit undisturbed for about 10 seconds until you see the edges starting to set.
- Using a heat-resistant spatula, gently stir the eggs from the edges toward the center in a folding motion. Continue stirring and folding every 10 to 15 seconds, allowing the uncooked eggs to come into contact with the skillet.
- Cook the eggs until they are mostly set but still slightly runny. They will continue to cook from residual heat even after you remove them from the stove.
- If you are adding toppings such as shredded cheese, sprinkle them over the eggs a minute before they finish cooking. The residual heat will melt the cheese.
- Remove the skillet from the heat when the eggs are still slightly soft and moist. They will firm up a bit as they rest.
- Let the scrambled eggs rest in the skillet for a minute or two to finish cooking. This will also allow them to set and become even fluffier.
- Give the scrambled eggs a gentle stir before transferring them to a serving plate.
- Serve the fluffy scrambled eggs immediately while they are still warm. You can garnish them with additional toppings like chopped herbs or diced cooked bacon or ham, if desired.
Notes
- Whisk the egg mixture vigorously. This creates fluffier scrambled eggs.
- Feel free to use milk or cream. For dairy-free, use dairy-free milk.
- Add on any toppings a minute before removing eggs from the pan.
- The eggs will cook slightly more after removing from the pan.
- Store leftovers in the fridge for 3 days.
Nutrition Facts
Scrambled Eggs
Amount Per Serving
Calories 194
Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 7g44%
Trans Fat 0.3g
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Cholesterol 346mg115%
Sodium 137mg6%
Potassium 169mg5%
Carbohydrates 2g1%
Sugar 2g2%
Protein 12g24%
Vitamin A 700IU14%
Calcium 88mg9%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.