Fluffy Scrambled Eggs
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.
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 2 servings
- 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.
Calories: 267kcal | Carbohydrates: 1g | Protein: 19g | Fat: 20g | Saturated Fat: 8g | Sodium: 494mg