Fluffiest Scrambled Eggs Recipes

KITTENCAL'S FLUFFIEST SCRAMBLED EGGS

Steps:

• In a bowl whisk the eggs vigorously with milk, baking powder, salt and black pepper until very well combined; let stand at room temperature for 5-7 minutes.
• Heat butter until sizzling over medium-high heat in a large skillet (or spray the skillet with vegetable spray).
• Whisk eggs again briefly then mix in the cheese (if using).
• Pour into the hot skillet, stirring constantly with a small heat-proof spatula until they have reached desired consistency (DO not overcook the eggs, they will cook more when removed to a plate!).

FLUFFY OVEN SCRAMBLED EGGS

Steps:

• Preheat oven to 350°.
• Pour melted butter into a glass 9x13 inch baking dish.
• In a large bowl, whisk eggs and salt together until well blended.
• Gradually whisk in milk.
• Pour egg mixture into the baking dish and bake uncovered for 10 minutes.
• Stir, then bake 10 to 15 minutes more or until eggs are set to your liking.

FLUFFY SCRAMBLED EGGS

Steps:

• In a bowl, whisk eggs, milk, salt and pepper. In a large skillet, heat oil over medium heat. Pour in egg mixture; stir in cheese sauce. Cook and stir until eggs are thickened and no liquid egg remains.

MOM'S FLUFFY SCRAMBLED EGGS

Steps:

• In a large nonstick skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove; drain on paper towels and break into 1-inch pieces. Discard drippings. In the same pan, cook and stir eggs over medium heat until almost set. Stir in 2 tablespoons butter; cook and stir until no liquid egg remains. Add cheese, parsley, dill, salt, pepper and remaining 4 tablespoons butter; stir gently until cheese is melted., Top toast with eggs and bacon; drizzle with hot pepper sauce.

FLUFFY MICROWAVE SCRAMBLED EGGS

Steps:

• Break the eggs into a microwave-proof mixing bowl. Add milk and salt; mix well.
• Pop the bowl into the microwave and cook on high power for 30 seconds. Remove bowl, beat eggs very well, scraping down the sides of the bowl, and return to the microwave for another 30 seconds. Repeat this pattern, stirring every 30 seconds for up to 2 1/2 minutes. Stop when eggs have the consistency you desire.

THE SECRET TO FLUFFY SCRAMBLED EGGS

Steps:

• Heat oil in a skillet over medium-high heat. Saute bell pepper and mushrooms until soft, about 5 minutes. Set aside.
• Whisk eggs with salt until completely combined and very foamy.
• Melt butter in another skillet over low heat until bubbling. Add eggs and stir frequently for even, moist curds, 2 to 3 minutes. Once eggs are thickened and creamy, but still shiny, add sauteed vegetables, and stir to incorporate. Remove scrambled eggs from the pan before they begin to look dry, as they will continue to thicken off the heat.

EASY FLUFFY SCRAMBLED EGGS

Steps:

• Beat eggs in a bowl with a fork. Add milk, salt, and pepper; beat until well mixed.
• Coat a small skillet with olive oil and heat over medium heat. Pour egg mixture into hot skillet; cook and stir until eggs are set, 3 to 5 minutes.

FLUFFY SCRAMBLED EGGS

Steps:

• In a bowl, whisk the eggs and the milk.
• In a large skillet, heat the butter until hot.
• Add egg mixture; cook and stir over medium heat until eggs are completely set.
• Season with salt and pepper.

QUICK FLUFFY SCRAMBLED EGGS

Steps:

• In a bowl, whisk the eggs and milk. In a large skillet, heat butter until hot. Add egg mixture; cook and stir over medium heat until eggs are completely set. Season with salt and pepper.

FLUFFY SCRAMBLED EGGS

Steps:

• Beat 1 Tbsp. I Can't Believe It's Not Butter!® Spread and eggs with fork or wire whisk in medium bowl about 2 minutes (small lumps of Spread will remain in egg mixture).
• Heat remaining Tbsp. spread in nonstick skillet over medium heat until melted. Add egg mixture to skillet and cook over low heat, stirring frequently, until eggs are thoroughly cooked, about 2 minutes.

LIGHT AND FLUFFY SCRAMBLED EGGS

Steps:

• Preheat oven to 450 degrees.
• * Note this is an optional way of making the eggs even more light and fluffy. If this step is not taken, they will still be the best eggs you have ever eaten.
• Soften the cream cheese so it will blend easily into the egg mixture.
• Break the three eggs into a bowl, now add the mayo, heavy whipping cream, and cream cheese.
• Put the butter into a hot skillet and let it melt down.
• Blend with a high speed blender or electric whip. * You want the eggs to be whipped at a high speed to infuse air into the egg mixture.
• Add egg mixture to hot skillet and saute until they are starting to set. Stirring all the time.
• Option: You can continue to saute the eggs until they are ready to serve according to how you want their texture -- (wet or dry) or you can place the eggs into the oven as they start to set and allow the 450 degree heat to finish the job of causing the eggs to rise and become even more fluffy. If put in the oven, and allowed to finish cooking they will be as light as feathers. Either way they are going to be delicious.
• After cooked to a golden hue, place onto a plate and sprinkle with seasalt and coarse black pepper.
• Option: You can add your favorite cheese about 2 minutes before taking them from the oven, and allow the cheese to melt over the eggs.

LUXURY FLUFFY SCRAMBLED EGGS

Steps:

• In a bowl whisk the eggs vigorously with milk, baking powder, salt and black pepper until very well combined; let stand at room temperature for 5-7 minutes.
• Heat pan and add oil only when pan is hot.
• Whisk eggs again briefly then mix in the cheese (if using).
• Pour into the hot skillet and let bottom crust form then flip over with a small heat-proof spatula (DO not overcook the eggs, they will cook more when removed to a plate!).
• Flake scrambled eggs and serve.