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.
I love eggs. I love them in every possible way – hard-boiled, soft boiled, fried. I love 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 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.
The ingredients you’ll need
You’ll only need four ingredients to make these delicious eggs. 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 dish could end up too salty.
Fat for frying: See the discussion below for your options. You have several of them!
How to make fluffy scrambled eggs
Scroll down to the recipe card for the detailed instructions. There are only two secrets to amazing eggs:
1. Whisk them vigorously to introduce air into them.
2. 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?
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 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?
You have a few options when it comes to the fat you use to cook your fluffy scrambled eggs:
Butter is a classic, of course, and ghee is excellent too.
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.
Another high-flavor option is to cook them in the bacon fat leftover after baking bacon in the oven. It’s really good! Cooking eggs in olive oil is nontraditional but surprisingly good too.
Add salt liberally
Speaking of flavor, 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 alt to tour taste! This is just a recommendation.
The eggs you use make a difference
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. Darker-colored egg yolks are arguably better. And I am one of those who insist that they also taste better than pale ones!
How to serve fluffy scrambled eggs
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 muffin.
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Fluffy Scrambled Eggs
INGREDIENTS
- 6 large eggs
- 1/2 teaspoon Diamond Crystal kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon unsalted butter or duck fat, for pan
INSTRUCTIONS
- 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.
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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, Reader's Digest, and Better Homes and Gardens.