Fluffy Scrambled Eggs Recipes

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FLUFFY OVEN SCRAMBLED EGGS



Fluffy Oven Scrambled Eggs image

This is an easy way to do scrambled eggs while you prepare the rest of your breakfast. Recipe can be halved very easily and baked in an 8" square baking dish for the same amount of time. Recipe from Allrecipes.

Provided by Marie

Categories     Breakfast

Time 30m

Yield 6 serving(s)

Number Of Ingredients 4

1/4 cup melted butter
12 eggs
1 teaspoon salt
1 1/4 cups milk

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



Fluffy Scrambled Eggs image

When our son, Chris, wants something other than cold cereal in the morning, he whips up these eggs. Cheese and evaporated milk make them especially good. They're easy to make when you're camping, too. -Chris Pfleghaar, Elk River, Minnesota

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 15m

Yield 3 servings.

Number Of Ingredients 6

6 large eggs
1/4 cup evaporated milk or half-and-half cream
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon canola oil
2 tablespoons process cheese sauce

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.

Nutrition Facts : Calories 246 calories, Fat 18g fat (6g saturated fat), Cholesterol 438mg cholesterol, Sodium 523mg sodium, Carbohydrate 4g carbohydrate (4g sugars, Fiber 0 fiber), Protein 15g protein.

THE SECRET TO FLUFFY SCRAMBLED EGGS



The Secret to Fluffy Scrambled Eggs image

In search of tender, fluffy scrambled eggs? Here's the only ingredient you need, and the chef-approved method for how to make scrambled eggs worthy of any morning. And, no... you don't add milk! Garnish with creme fraiche or sour cream, hot sauce, and chopped herbs.

Provided by Edible Times

Time 15m

Yield 2

Number Of Ingredients 6

1 tablespoon olive oil
¼ cup diced bell pepper
¼ cup chopped fresh mushrooms
4 large eggs
1 pinch salt
4 teaspoons butter

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.

Nutrition Facts : Calories 280.7 calories, Carbohydrate 2 g, Cholesterol 393.5 mg, Fat 24.9 g, Fiber 0.4 g, Protein 13.2 g, SaturatedFat 9.2 g, Sodium 198.9 mg, Sugar 1.4 g

HOW TO MAKE PERFECT, FLUFFY SCRAMBLED EGGS



How to Make Perfect, Fluffy Scrambled Eggs image

To make perfect scrambled eggs, you want to whip a lot of air into the eggs. Learn to make light, fluffy scrambled eggs using this easy technique.

Provided by Danilo Alfaro

Categories     Breakfast     Brunch     Entree

Time 10m

Yield 4

Number Of Ingredients 5

8 eggs
1/2 cup whole milk
Salt (to taste)
White pepper (freshly ground, to taste; or black pepper)
2 tablespoons clarified butter (or regular butter)

Steps:

  • Gather the ingredients.
  • Crack the eggs into a glass mixing bowl and beat them until they turn a pale yellow color.
  • Add the milk to the eggs and season to taste with salt and white pepper. Whisk the eggs like crazy. If you're not up for that, you can use an electric beater or stand mixer with the whisk attachment. Whatever device you use, you're trying to beat as much air as possible into the eggs. Note that it may be easier and quicker to beat the eggs in two batches (4 at a time) to make sure you don't have any lumps.
  • Heat a heavy-bottomed, nonstick sauté pan over medium-low heat. Add the butter and let it melt.
  • When the butter in the pan is hot enough to make a drop of water hiss, pour in the eggs. Don't stir. Let the eggs cook for up to a minute or until the bottom starts to set but doesn't brown.
  • With a heat-resistant rubber spatula, gently push one edge of the egg into the center while tilting the pan to allow the still liquid egg to flow in underneath. Repeat with the other edges, until there's no liquid left.
  • Turn off the heat and continue gently stirring and turning the egg until all the uncooked parts become firm. Don't break up the egg, keeping the curds as large as possible. If you're adding any other ingredients, quickly add them now.
  • Transfer to a plate when the eggs are set but still moist and soft. Eggs are delicate, so they'll continue to cook for a few moments after they're on the plate. Serve immediately and enjoy.

Nutrition Facts : Calories 219 kcal, Carbohydrate 3 g, Cholesterol 391 mg, Fiber 0 g, Protein 14 g, SaturatedFat 8 g, Sodium 301 mg, Sugar 2 g, Fat 17 g, ServingSize 4 servings, UnsaturatedFat 0 g

EASY FLUFFY SCRAMBLED EGGS



Easy Fluffy Scrambled Eggs image

These scrambled eggs are fluffy like no other.

Provided by alfonso

Categories     100+ Breakfast and Brunch Recipes     Eggs     Scrambled Egg Recipes

Time 10m

Yield 1

Number Of Ingredients 5

2 eggs
7 tablespoons milk
½ teaspoon salt
1 pinch ground black pepper
1 tablespoon olive oil

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.

Nutrition Facts : Calories 318.3 calories, Carbohydrate 6.4 g, Cholesterol 380.5 mg, Fat 25.6 g, Fiber 0.3 g, Protein 16.2 g, SaturatedFat 6.3 g, Sodium 1347.2 mg, Sugar 5.8 g

PERFECT SCRAMBLED EGGS



Perfect Scrambled Eggs image

Easiest thing in the world, right? And sure, anyone can scramble eggs, but Perfect Scrambled Eggs...there are a few tricks of the trade: first, use a nonstick pan. Second, cook over low heat. Give yourself a little time. Third, undercook them! Cut the flame just before you think your eggs are done and let the carry-over heat finish cooking them. Fourth, butter. Lots of butter. That plus a touch of creme fraiche. Fifth, do not season with salt until the very end. Follow these rules and you will never have flabby, rubbery scrambled eggs again.

Provided by Bobby Flay

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 9

12 large eggs
4 tablespoons creme fraiche
4 tablespoons cold butter, cut into small pieces
Kosher salt and freshly ground black pepper
1/4 cup thinly sliced green onion
2 tablespoons finely chopped fresh chives
1/2 cup crumbled goat cheese
1/4 cup romesco
4 ounces bucheron cheese

Steps:

  • Crack the eggs into a large bowl and whisk until light and frothy and uniform in color. Strain the eggs through a mesh strainer into a bowl. Whisk in the creme fraiche.
  • Heat the butter in a large nonstick pan over medium-low heat until it melts. Add the eggs and gently mix using a heat resistant rubber spatula or a wooden spoon until soft curds form.
  • Remove from the heat (the eggs will still be somewhat wet), season with salt and pepper and let the heat of the pan finish cooking them for another 1 minute. Gently fold in any of the Optional Additions just as the eggs are coming off the heat, if using.

LIGHT AND FLUFFY SCRAMBLED EGGS



Light and Fluffy Scrambled Eggs image

Make and share this Light and Fluffy Scrambled Eggs recipe from Food.com.

Provided by Airboat

Categories     Breakfast

Time 17m

Yield 1 serving(s)

Number Of Ingredients 7

3 eggs (I always use range eggs as they have a much better flavor to me. If you cannot get your hands on the)
1 tablespoon of soften cream cheese
1 teaspoon of helmann's mayonnaise
3 tablespoons heavy whipping cream
1 tablespoon butter
sea salt
coarse black pepper

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.

Nutrition Facts : Calories 547.3, Fat 49.8, SaturatedFat 25.7, Cholesterol 743.9, Sodium 386.6, Carbohydrate 4, Sugar 1.6, Protein 21.1

QUICK FLUFFY SCRAMBLED EGGS



Quick Fluffy Scrambled Eggs image

"I started fixing Fluffy Scrambled Eggs years ago when we raised chickens and had fresh ingredients every morning," she recalls. "They're hard to beat when it comes to taste and texture."

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 10m

Yield 4 servings.

Number Of Ingredients 4

8 eggs
1 can (5 ounces) evaporated milk
2 tablespoons butter
Salt and pepper to taste

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.

Nutrition Facts : Calories 244 calories, Fat 18g fat (8g saturated fat), Cholesterol 452mg cholesterol, Sodium 218mg sodium, Carbohydrate 5g carbohydrate (5g sugars, Fiber 0 fiber), Protein 15g protein.

FLUFFY MICROWAVE SCRAMBLED EGGS



Fluffy Microwave Scrambled Eggs image

Light and fluffy scrambled eggs are easy to make when at home or traveling! Everyone will love this quick energy bite to start the day. Top with pepper and shredded cheese, if desired!

Provided by Diana71

Categories     100+ Breakfast and Brunch Recipes     Eggs     Scrambled Egg Recipes

Time 10m

Yield 2

Number Of Ingredients 3

4 eggs
¼ cup milk
⅛ teaspoon salt

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.

Nutrition Facts : Calories 141.1 calories, Carbohydrate 2.1 g, Cholesterol 329.8 mg, Fat 9.3 g, Protein 12.1 g, SaturatedFat 3.1 g, Sodium 281 mg, Sugar 2.1 g

FLUFFY SCRAMBLED EGGS



Fluffy Scrambled Eggs image

From an awesome cookbook I just bought..."The Busy Family Cookbook" - these eggs were really great! Very simple too!

Provided by Lakerdog2

Categories     Breakfast

Time 10m

Yield 2 cups, 4 serving(s)

Number Of Ingredients 4

8 eggs
1 (5 ounce) can evaporated milk (I used low fat and it worked just fine..)
2 tablespoons butter
salt and pepper

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.

Nutrition Facts : Calories 245.4, Fat 18.4, SaturatedFat 8.4, Cholesterol 448.5, Sodium 218.5, Carbohydrate 4.3, Sugar 0.8, Protein 15.1

BUFFET-STYLE FLUFFY OVEN SCRAMBLED EGGS FOR A CROWD



Buffet-Style Fluffy Oven Scrambled Eggs for a Crowd image

This is the method that restaurants use to serve eggs for a buffet brunch --- for cheesy eggs mix in 1-1/2 cups shredded old cheddar cheese or you may sprinkle the cheese on top after removing from the oven --- 2-1/2 cups half and half cream and milk will produce ultra fluffy eggs, for a firmer texture reduce to 2 cups--- NOTE this recipe was tested using large eggs I cannot promise the same results using small or extra large eggs --- if you are serving these eggs at a buffet some side ideas would be salsa, green onions, cheddar cheese and soft buns :)

Provided by Kittencalrecipezazz

Categories     Breakfast

Time 30m

Yield 12 serving(s)

Number Of Ingredients 6

1/3-1/2 cup butter, melted
24 large eggs
1 1/2 teaspoons salt (I use seasoned salt)
fresh ground black pepper (optional and to taste) or white pepper (optional and to taste)
1 1/4 cups half-and-half cream
1 1/4 cups milk (or use 2-1/2 cups all milk)

Steps:

  • Set oven to 350 degrees F (set oven rack to lowest position).
  • Spray a 13 x 9-inch glass baking pan with cooking spray then pour the melted butter into the pan.
  • In a bowl whisk eggs and salt until smooth and well blended.
  • Gradually whisk in the half and half and milk; pour into the baking pan.
  • Bake uncovered for 10 minutes.
  • Remove the pan from the oven then stir the eggs; return to oven and bake another 15-20 minutes or until the eggs are just set (to insure soft fluffy eggs do not overbake as the eggs will cook more after removing from the oven).
  • Serve immediately.

Nutrition Facts : Calories 241.2, Fat 18.9, SaturatedFat 8.7, Cholesterol 449.4, Sodium 489.8, Carbohydrate 3, Sugar 0.8, Protein 14.2

FLUFFY SCRAMBLED EGGS



Fluffy Scrambled Eggs image

In my search for perfectly, fluffy scrambled eggs I found out it's mostly based on technique then ingredients. Found this unique recipe that's made great scrambled eggs for me.

Provided by codeblusqrl

Categories     Breakfast

Time 5m

Yield 1 serving(s)

Number Of Ingredients 5

2 eggs
1/8 teaspoon cream of tartar
1 tablespoon butter
1 dash salt
1 dash pepper

Steps:

  • crack eggs into a medium size bowl and add cream of tartar. Put butter in a small pan and heat it up to medium-medium high.
  • Meanwhile, use whisk and beat eggs with the bowl at an angle for about 2 minutes. This gets the air into the eggs and make them fluffy. (Yes, your arm will get a little tired, but the finished product will be worth it.) Don't over whip. I was told this would break up the proteins AND make your arms tired. :P.
  • When butter starts to bubble and sizzle, add eggs to the pan. Let the eggs cook, undisturbed, until it starts to set (or forms a cooked bottom layer).
  • Move cooked eggs to the middle of the pan with a spatula so the uncooked eggs can spill over to ends of the pan.
  • When eggs are still pretty runny but almost all cooked, salt and pepper them to taste, then flip them to cook until desired. Some people like them a little runny, while others like them cooked all the way.
  • Enjoy!

Nutrition Facts : Calories 250, Fat 21.5, SaturatedFat 10.4, Cholesterol 453.5, Sodium 377.1, Carbohydrate 1.1, Sugar 0.8, Protein 12.7

FLUFFY SCRAMBLED EGGS



Fluffy Scrambled Eggs image

The secret to this simple fluffy egg recipe-simply whisk I Can't Believe It's Not Butter!® spread into the eggs!

Yield Serves 2 people

Number Of Ingredients 3

2 tablespoons I Can't Believe It's Not Butter!® Spread, divided
4 eggs
4 slices whole wheat bread, toasted if desired

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.

SCRAMBLED EGGS



Scrambled Eggs image

The secret to light, fluffy scrambled eggs is to move them constantly so that they don't take on any color. If desired, you can also add in milk or heavy cream for a delicious breakfast. This recipe is adapted from the "Martha Stewart's Cooking School" cookbook.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 3

3 large eggs
1 tablespoon unsalted butter
Coarse salt and freshly ground pepper

Steps:

  • Use a fork to beat eggs together. Melt butter in medium nonstick skillet over low heat. Add egg mixture. Using a heatproof flexible spatula, gently pull eggs to the center of the pan and let the liquid parts run out under the perimeter. Cook, continually moving eggs with the spatula, just until eggs are set, 1 1/2 to 3 minutes. Season with salt and pepper; serve hot.

MOM'S FLUFFY SCRAMBLED EGGS



Mom's Fluffy Scrambled Eggs image

I make these fluffy scrambled eggs when family comes for breakfast or when I just want to do something extra special for myself in the morning. My favorite cheese for this recipe is freshly grated white cheddar, but whatever you have in the fridge works! -Kailey Thompson, Palm Bay, Florida

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 8 servings.

Number Of Ingredients 10

8 bacon strips
12 large eggs, beaten
6 tablespoons butter, divided
2 cups shredded white cheddar cheese
1/4 cup minced fresh parsley
1/4 cup snipped fresh dill
1/2 teaspoon salt
1/4 teaspoon pepper
8 bread slices, toasted
Hot pepper sauce

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.

Nutrition Facts : Calories 403 calories, Fat 29g fat (14g saturated fat), Cholesterol 338mg cholesterol, Sodium 772mg sodium, Carbohydrate 14g carbohydrate (2g sugars, Fiber 1g fiber), Protein 21g protein.

BEST SCRAMBLED EGGS EVER!



Best Scrambled Eggs Ever! image

These are the traditional scrambled eggs that everyone loves. It's a great and easy recipe anyone could learn!

Provided by KANGAROOgirl

Categories     Breakfast and Brunch     Eggs     Scrambled Egg Recipes

Time 10m

Yield 2

Number Of Ingredients 4

4 eggs
¼ cup milk
1 teaspoon salt
1 teaspoon ground black pepper

Steps:

  • In a medium bowl, whisk together the eggs and milk using a fork. Whisk in the salt and pepper.
  • Heat a small non-stick pan over medium heat. Pour the egg mixture into the pan, and cook. Stir, scrape, and cut up the eggs while cooking until no liquid remains. Enjoy!

Nutrition Facts : Calories 160.9 calories, Carbohydrate 2.9 g, Cholesterol 374.4 mg, Fat 10.6 g, Fiber 0.3 g, Protein 13.7 g, SaturatedFat 3.5 g, Sodium 1315.7 mg, Sugar 2.2 g

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From altonbrown.com


HOW TO MAKE FLUFFY MOIST SCRAMBLED EGGS - RECIPE TUTORIAL
2019-08-01 This recipe makes 2 servings, 2 eggs each (4 total), in a medium-sized nonstick skillet. In my experience 4 eggs tends to be the easiest to deal with in a standard medium-sized skillet and scrambles the most evenly. For a small skillet, try 2 eggs at a time. If you have a very large skillet (over 11″), try 6 at a time. Always use a skillet with a nonstick coating or a well …
From toriavey.com


HOW TO MAKE THE BEST SCRAMBLED EGGS - SIMPLY RECIPES
2021-05-26 Add the eggs to hot skillet and immediately reduce the heat to medium low. Use a rubber spatula to push the eggs from one end of the skillet to the other. Continue doing this, gently and slowly, always pushing the cooked eggs from the bottom of the skillet and allowing the uncooked egg to take its place.
From simplyrecipes.com


RECIPE FOR GREAT SCRAMBLED EGGS - THERESCIPES.INFO
Best Scrambled Eggs Ever! Recipe | Allrecipes great www.allrecipes.com. Step 1 In a medium bowl, whisk together the eggs and milk using a fork. Whisk in the salt and pepper. Step 2 Heat a small non-stick pan over medium heat. Pour the egg mixture into the pan, and cook. Stir, scrape, and cut up the eggs while cooking until no liquid remains ...
From therecipes.info


FLUFFY SCRAMBLED EGGS - EASY BREAKFAST RECIPE
2021-08-27 Salt and pepper to taste. Method. In a 10-inch cast iron skillet or nonstick skillet, add eggs and butter. Put over medium high heat. Using a rubber spatula, stir eggs to break the yolks. Continue to stir the eggs and butter, scraping the sides and bottom of the skillet, until the butter melts. Reduce heat to medium low.
From mimibakesphotos.com


HOW TO MAKE THE BEST SCRAMBLED EGGS - KRISTINE'S KITCHEN
2021-11-20 Whisk in the salt. Melt the butter in a nonstick skillet over medium heat. Use a rubber spatula to spread the butter around the bottom of the pan. Pour in the eggs and reduce the heat to medium low. Let the eggs cook without stirring for 30 seconds to 1 minute, depending on how many eggs are in the pan.
From kristineskitchenblog.com


SCRAMBLED EGGS | BREAKFAST RECIPES | GORDON RAMSAY RESTAURANTS
Add the butter. For smaller batches, use a 2-to-1 eggs-to-butter ratio. Put the pan on high heat. Stir continuously with a rubber spatula—don't whisk—making sure to scrape the bottom of the pan. After 30 seconds, take the pan off the heat. Keep stirring. After about 10 seconds, put back on the heat. Repeat for 3 minutes.
From gordonramsayrestaurants.com


FLUFFY SCRAMBLED EGGS RECIPE - SERIOUS EATS
2020-04-13 Directions. In a small bowl, beat eggs with salt and milk (if using). In a nonstick skillet, melt butter over medium-high heat until foamy. Add eggs and cook, stirring and scrambling gently with a silicone spatula, until large, fluffy curds form and eggs are fully cooked through, about 3 minutes. Season with pepper and serve.
From seriouseats.com


HOW TO MAKE CHEESY SCRAMBLED EGGS | RUSTIC FAMILY RECIPES
2022-03-23 Melt the butter in a small non-stick pan, swirling the butter around so that the entire pan is buttered. Cook the eggs. Pour the eggs into the pan. Let them cook for about 30 seconds, then with a spatula gently move the eggs about a bit so that uncooked egg mixture flows into the open areas and cooks.
From rusticfamilyrecipes.com


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