The secret to fluffy scrambled eggs? Whisk them well, then cook them over medium-low heat.
Yes, it will take a little longer to cook them than if you were using high heat, but the fluffy result is well worth it.
I love eggs. I love them in every possible way - hard-boiled, soft-boiled, or fried. And I enjoy them in various omelets such as this hearty chorizo omelet. Eggs are my favorite weekday breakfast (on weekends I allow myself treats such as pancakes and cakes).
But 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.
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Ingredients
You'll only need four ingredients to make these delicious eggs plus an optional garnish. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:
Eggs: I use large grass-fed eggs in this recipe.
Kosher salt and black pepper: If using fine salt, you might want to reduce the amount you use, or the eggs could end up too salty.
Fat for frying: See the discussion below about your options. You have several of them!
Optional garnish: Chopped chives. I do like to use them because they add flavor in addition to color.
Instructions
Making fluffy scrambled eggs is easy! Scroll down to the recipe card for detailed instructions. There are only two secrets to amazing eggs:
Whisk the eggs 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.
Expert 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 to these eggs. Without it, the eggs tend to be a bit on the bland side. Saltiness is a matter of personal taste, so definitely salt to your taste! This is just a recommendation.
- See how gorgeous and deep yellow the eggs in the photos are? That's because I use grass-fed eggs with deep yellow, almost orange, yolks.
Frequently asked questions
No! 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.
As you can see, this is a very basic recipe. I don't add anything to the eggs besides salt and pepper. But if you'd like to vary the basic recipe, here are a few ideas for you:
1. Try sprinkling the cooked eggs with a dusting of dry-grated Parmesan cheese for some added flavor.
2. Cook the eggs in bacon grease and sprinkle them with bacon bits when they're done.
3. Just when the eggs are done, mix in a few sun-dried tomatoes and crumbled feta cheese.
You have a few options:
1. Butter is a classic, of course, and ghee is excellent too.
2. 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 eggs ending up bland.
3. Another high-flavor option is to cook them in the bacon fat leftover after baking bacon in the oven. It's really good!
4. And finally, Cooking eggs in olive oil is nontraditional but surprisingly good too.
Variations
A few variations were already mentioned above. They include using different types of fat for cooking the eggs and adding various additions such as parmesan, bacon bits, sun-dried tomatoes, and crumbled feta.
Other interesting additions include shredded cheddar, and various spices and herbs, including dried thyme, dried oregano, and red pepper flakes.
Serving suggestions
If you eat bread, toast is a natural choice. For those on a low-carb or keto diet, there are plenty of low-carb and keto breads that you can use, including keto bagels and keto English muffins.
Apart from bread, I like to serve these tasty eggs with bacon, duck bacon, or beef bacon on the side. They're also good with thinly sliced pork jowls.
And if you make them for brunch and you have the time, consider completing the meal with these broiled tomatoes.
Storing leftovers
If the eggs are fully cooked and not runny, you can keep the leftovers in the fridge, in an airtight container, for 3-4 days. Reheat them, covered, in the microwave on 50% power.
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Recipe card
Fluffy Scrambled Eggs
INGREDIENTS
- 6 large eggs
- ½ teaspoon Diamond Crystal kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon unsalted butter or duck fat, for pan
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 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, top with chives if using, and serve.
WATCH THE VIDEO:
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 a bit on the bland side. Saltiness is a matter of personal taste, so definitely salt to your taste! This is just a recommendation.
ADD YOUR OWN NOTES
NUTRITION PER SERVING
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Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. 