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).
The secret to fluffy scrambled eggs is cooking them patiently over medium-low heat and stirring constantly. You want the eggs to be yellow, creamy and moist, not dry and browned.
MY LATEST VIDEOSThere’s no milk in these scrambled eggs, and it’s not needed. The creaminess and lightness are achieved by mixing them well, and then cooking patiently, stirring constantly.
How dry you want you scrambled eggs is up to you. “Perfect” scrambled eggs should be just set – not wet, but a little moist. But many people prefer their eggs just a bit overcooked, and that’s fine, as long as they’re not completely dry and browned.
As for the fat used in cooking, 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 scrambled eggs being bland.
Another high-flavor option is to cook these fluffy scrambled eggs in the bacon fat leftover after baking bacon in the oven. It’s really good!
Fluffy Scrambled Eggs
INGREDIENTS
- 6 large eggs
- 1/2 teaspoon 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.
