The secret to fluffy scrambled eggs: Whisk them well and cook them over medium-low heat. Yes, it will take a little longer than cooking them over high heat, but the fluffy result is well worth it!
I love eggs in every possible way - hard-boiled eggs, soft-boiled eggs, or fried. I also enjoy them in various omelets, such as this hearty chorizo omelet. These fluffy scrambled eggs are especially good. They are like these tasty, savory, melt-in-your-mouth clouds. And they are very easy to make (though perhaps not as easy as microwave eggs), as long as you follow a few simple rules.
Ingredients
You'll only need four ingredients to make these delicious eggs, plus an optional garnish. See the recipe card for exact measurements. Here are my comments on the ingredients.
- Eggs: I use large eggs in this recipe. If you want them to be deep yellow like in the photos, use pasture-raised eggs. But any egg will work in this recipe.
- Kosher salt and black pepper: I use Diamond Crystal Kosher Salt and freshly ground black pepper.
- Fat for frying: I usually use butter. Other options include ghee, duck fat, bacon grease, and olive oil.
- Optional garnish: Chopped chives. I like to use them because they add flavor in addition to color.
Variations
This is a basic recipe. I don't add anything to the eggs besides salt and pepper. But there are many ways to vary this recipe. Here are a few ideas:
- Sometimes, I sprinkle the cooked eggs with a dusting of grated Parmesan cheese for added flavor.
- Cook the eggs in bacon grease and sprinkle them with bacon bits when they're done.
- Just when the eggs are done, mix in a few sun-dried tomatoes and crumbled feta cheese.
- Add ¼ cup of shredded sharp cheddar to the eggs before cooking them.
- Add spices. Options that I tried and liked include dried thyme, dried oregano, and red pepper flakes. Use just a pinch of each additional spice. You want the eggs to be the stars of the show.
- Just when the eggs are done, mix in ¼ cup of caramelized onions, sautéed onions, or roasted onions. The photo below shows the eggs with roasted onions.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Place the eggs, salt, and pepper in a medium bowl. Use a hand whisk to beat the eggs until light and frothy. Melt the butter in a nonstick skillet. Pour the eggs into the skillet. Reduce the heat to medium-low.
When the edges of the eggs start to appear cooked, use a small rubber spatula to push the eggs from one side of the skillet to the other, lifting and folding the eggs until they form a single fluffy mound.
When there is no more liquid in the skillet, immediately remove the eggs onto a plate, top them with chives if using, and serve.
Recipe Tips
- How dry you want your eggs is up to you. "Perfect" eggs should be just set - not wet but a little moist. But many people prefer their eggs just a bit overcooked. That's fine, as long as they're not completely dry and browned.
- I like to add quite a bit of salt. Without it, the eggs tend to be a bit on the bland side. Saltiness is a matter of personal taste, so please add salt to taste. This is just a recommendation.
- See how gorgeous and deep yellow the eggs in the photos are? That's because I use pasture-raised eggs with deep yellow, almost orange yolks. However, this recipe will work perfectly well with regular supermarket eggs.
- There is no milk in this recipe, and it's not needed. In fact, adding milk will dilute the flavor of the eggs and detract from their creaminess. The creaminess and lightness are achieved by whisking the eggs well and cooking them patiently, stirring constantly.
- There are two secrets to fluffy eggs: Whisk them vigorously to introduce air, and cook them patiently over medium-low heat, stirring constantly. You want the eggs to be yellow, creamy, and moist, not dry and browned.
- Storage: If the eggs are fully cooked and not runny, you can keep the leftovers in an airtight container in the fridge for 3-4 days. Reheat them, covered, in the microwave at 50% power.
Serving Suggestions
- If you eat bread, toast is a natural choice. For those on a low-carb diet, there are plenty of low-carb and keto breads that you can use, including keto bagels, keto English muffins, almond flour bread, or a savory version of these chaffles.
- Apart from bread, I like to serve these eggs with oven bacon, duck bacon, or beef bacon. They're also good with beef sausage or thinly sliced pork jowls.
- They can also be part of a steak and eggs breakfast instead of fried eggs.
- And if you make them for brunch and you have the time, consider completing the meal with these broiled tomatoes and keto biscuits.
Recipe Card
Fluffy Scrambled Eggs
Video
Ingredients
- 6 large eggs
- ½ teaspoon Diamond Crystal kosher salt - or ¼ teaspoon of any other salt, including Morton kosher salt
- ¼ teaspoon black pepper - freshly ground
- 1 tablespoon unsalted butter - for the skillet
Optional garnish:
- 1 tablespoon chives - chopped
Instructions
- In a medium bowl, use a hand whisk to beat the eggs with salt and pepper until light and frothy.
- Heat a 10-inch nonstick skillet over medium heat for about 4 minutes. Add the butter and swirl to coat.
- Pour the eggs into the skillet. Reduce the heat to medium-low.
- When the edges of the eggs start to appear cooked, use the spatula to push the eggs from one side of the skillet to the other, lifting and folding the eggs until they form a single fluffy mound.
- When there is no more liquid in the skillet, immediately remove the eggs onto a plate, top them with chives if using, and serve.
Notes
- How dry you want your eggs is up to you. "Perfect" eggs should be just set - not wet, but a little moist. But many people prefer their eggs just a bit overcooked. That's fine, as long as they're not completely dry and browned.
- I like to add quite a bit of salt to these eggs. Without it, the eggs tend to be on the bland side. Saltiness is a matter of personal taste, so definitely salt to your taste! This is just a recommendation.
- There is no milk in this recipe, and it's not needed. In fact, adding milk will dilute the flavor of the eggs and detract from their creaminess. The creaminess and lightness are achieved by whisking the eggs well and cooking them patiently, stirring constantly.
- If the eggs are fully cooked and not runny, you can keep the leftovers in an airtight container in the fridge for 3-4 days. Reheat them, covered, in the microwave at 50% power.
Nutrition per Serving
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Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
