How to Make Fluffy Scrambled Eggs

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The perfect fluffy scrambled eggs just need some eggs, a little technique, and a little butter. This will change the way you make scrambled eggs forever!

At The Stay At Home Chef, we know that sometimes it helps to brush up on basic cooking skills. The method for scrambled eggs described here is a combination of the Gordon Ramsay method and the Alton Brown method. This combo takes the best of both worlds and makes it even easier for the home cook.

Do you want to add milk to scrambled eggs?

You don’t have to add milk to scrambled eggs. We’ve found that the best fluffy scrambled eggs are made without milk, but with butter.

Are scrambled eggs good for you?

Eggs are rich in high-quality protein, vitamins, minerals and healthy fats. They also contain all nine essential amino acids that the body needs but cannot produce on its own. This means that eggs can be one of the healthiest foods you can eat in a balanced diet.

Should I cook scrambled eggs in a skillet or skillet?

We’ve found that small pans are better for making scrambled eggs than a skillet. The shape of the pan absorbs heat differently, being able to cook our eggs from the sides and slightly from the top as well as the main source of heat from the bottom, providing a better cooked fluffy scramble. We also found that nonstick pans work better.

Chef Notes: This recipe can easily be doubled or tripled to serve more people.

How to cook eggs:

watch the video below Rachel will walk you through each step of this recipe. Sometimes the visuals help, and we always let you watch our cooking shows.You can find the complete collection of recipes youtube, facebook watch, or our facebook pageor provide a corresponding recipe on our website.

How to Make Scrambled Eggs

The perfect fluffy scrambled eggs just need some eggs, a little technique, and a little butter. This will change the way you make scrambled eggs forever!

Preparation time 2 minute

cooking time 5 minute

total time 7 minute

raw material

  • 3 big egg
  • 1 tablespoon butter
  • 1/8 teaspoon Salt
  • 1/8 teaspoon Black pepper

instruct

  • Crack the eggs into a cold small saucepan. Add the butter.

  • Place skillet over medium-high heat. Stir the eggs with a rubber spatula and slowly begin to break them in as the butter melts.

  • Once the butter has melted and the eggs start to thicken, reduce the heat to medium-low. Whisk constantly until the eggs are firm and begin to lose their luster.

  • Remove from heat immediately and season with salt and pepper. Give it a quick stir and serve hot.

notes

The eggs will continue to cook for a few minutes after you remove them from the pan, so the trick is to remove them from the pan before they are actually cooked.

Calories: 289kcal | carbohydrate: 1G | protein: 16G | fat: twenty threeG | Saturated fat: 11G | cholesterol: 521mg | sodium: 578mg | Potassium: 182mg | Vitamin A: 1065unit | calcium: 74mg | iron: 2.3mg

Aerial view of scrambled eggs on a white plate.