How to Make Fluffy Scrambled Eggs

I share a lot of different recipes on here, so you probably think I’m cooking all different types of meals on a daily basis. But truthfully? I’m a creature of habit. When it comes to quick morning meals after a workout, or cooking dinner on a random weeknight, I gravitate towards the same meals. Fluffy scrambled eggs is usually a go-to breakfast for me.

I mean, how can you ever go wrong with a plate of eggs in the morning? With just two eggs and a splash of milk, you got yourself a delicious meal. Top it on your favorite buttered toast, sprinkle with salt and pepper, and you’re looking at a true breakfast of champions.

This recipe makes one serving of fluffy scrambled eggs. So if you’re looking for a recipe that can make scrambled eggs for a crowd, just simply multiply it. I find two eggs to be the perfect serving size for one, so if you’re adding more people to the table, just multiple this recipe in twos.

Make scrambled eggs in a seasoned cast-iron skillet, or a non-stick pan. Surprise, surprise. Another recipe that calls for the mighty cast-iron skillet. When making scrambled eggs, you’ll want to be working with a really good non-stick pan. Between the pan, a rubber spatula, and a healthy amount of butter, you’re about to make the fluffiest eggs of your dreams.

Here’s how to make it—enjoy!

Print Recipe

Fluffy Scrambled Eggs

Learn how to make the fluffiest scrambled eggs of your dreams with this easy-to-make recipe.

Prep Time5 mins

Cook Time5 mins

Total Time10 mins

Course: Breakfast

Keyword: egg recipes, eggs

Servings: 1 serving

Calories: 150kcal

Ingredients

• 2 large eggs
• 1 Tbsp milk or heavy cream
• Butter for the pan

Instructions

• In a small bowl, whisk together the eggs and the milk (or cream) until fully combined.
• Heat up a cast-iron skillet over medium-low heat. Once warm, belt some butter (about 1/4 tablespoon) in the pan.
• When the butter starts to sizzle (or visibly bubble), turn the heat down to low and pour in the egg mixture. Let the mixture sit in the pan for 15 seconds.
• Using a rubber spatula, break up the egg mixture and "scramble" it so the rest of the uncooked egg cooks. Continue to slowly scramble the egg mixture in the pan until the egg is no longer runny.
• Once the egg is no longer runny, immediately move it to a plate. Sprinkle with salt and pepper and serve with buttered toast, if desired.

Notes

Calories account for 1 tablespoon of 1% milk and two large eggs.

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