The secret to fluffy scrambled eggs? Whisk them well, then cook on medium-low heat. Yes, it will take a little longer, but the fluffy result is well worth it.
These fluffy scrambled eggs have become my favorite way of preparing eggs.
I mean, I love eggs. I love them in every possible way – hard boiled, soft boiled, fried, scrambled… eggs are my favorite weekday breakfast (on weekends I allow myself treats such as pancakes and cakes).
But fluffy scrambled eggs are amazing. They are like these tasty, savory, melt-in-your-mouth clouds. And they are very easy to make, as long as you follow a few simple rules.
How to make fluffy scrambled eggs
Scroll down to the recipe card for the detailed instructions. There are only two secrets to fluffy scrambled eggs:
- Whisk them vigorously to introduce air into them.
- Cook them patiently over medium-low heat and stir constantly. You want the eggs to be yellow, creamy and moist, not dry and browned.
Should I add milk to scrambled eggs?
There’s no milk in this recipe, and it’s not needed. As a matter of fact, adding milk will only dilute the flavor of the eggs and detract from their creaminess. The creaminess and lightness are achieved by whisking the eggs well and then cooking them patiently, stirring constantly.
Well-scrambled is okay
How dry you want your fluffy scrambled 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.
What fat should I use?
Butter is a classic, of course. But I really like cooking eggs in duck fat (I get it at Whole Foods). It’s delightfully flavorful. When using duck fat you never have to worry about your fluffy scrambled eggs ending up bland.
Another high-flavor option is to cook them in the bacon fat leftover after baking bacon in the oven. It’s really good!
Add salt liberally
Speaking of flavor, I like to add quite a bit of salt to these fluffy scrambled eggs. Without it, the eggs tend to be a bit on the bland side.
The eggs you use make a difference
See how gorgeous and deep yellow my fluffy scrambled eggs are? That’s because I use grass-fed eggs with deep yellow, almost orange, yolks. Darker-colored egg yolks are healthier. And I am one of those who insist that they also taste way better than pale supermarket egg yolks!
How to serve fluffy scrambled eggs
Fluffy Scrambled Eggs
- 6 large eggs
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon unsalted butter or duck fat, for pan
- In a medium bowl, use a hand whisk to beat the eggs with the salt and pepper until light and frothy.
- Heat a 10-inch nonstick skillet over medium heat, about 4 minutes. Add the butter or duck fat 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 and serve.