Luxury Fluffy Scrambled Eggs Recipes

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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

LUXURY SCRAMBLED EGGS



Luxury Scrambled Eggs image

I LOVE these scrambled eggs; this is the only way I'll make them. So rich and creamy, perfect served with bacon for a cold day's brunch. This recipe is from a box set I got years ago called 1001 Recipes for Pan or Wok.

Provided by Droopy Drawers

Categories     Breakfast

Time 15m

Yield 2 serving(s)

Number Of Ingredients 7

1 garlic clove
4 large eggs
salt and black pepper
1 pinch of grated fresh nutmeg (If you can't get fresh nutmeg a pinch of ground nutmeg will do fine)
15 g butter
3 tablespoons cream
2 tablespoons chopped fresh flat leaf parsley

Steps:

  • Peel and crush garlic. Break the eggs into a large bowl, whisk until light and frothy. Season well with salt and pepper. Stir in the nutmeg.
  • Melt the butter over a low heat in a small heavy saucepan. Add the garlic and cook gently for about 1 minute, or until softened but not browned.
  • Add the eggs to the pan, stir rapidly with a fork for 3 - 4 minutes or until almost scrambled.
  • Stir in the cream and parsley. Remove from heat and continue to stir until eggs are just set. Allow to stand for about 1 minute,
  • Serve on toast if desired.
  • Enjoy.

Nutrition Facts : Calories 270, Fat 23, SaturatedFat 11.3, Cholesterol 464, Sodium 192.9, Carbohydrate 2.2, Fiber 0.2, Sugar 0.9, Protein 13.3

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

LUXURY FLUFFY SCRAMBLED EGGS



Luxury Fluffy Scrambled Eggs image

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

Provided by GetItRite.co.uk

Categories     Breakfast

Time 12m

Yield 2 serving(s)

Number Of Ingredients 6

2 teaspoons canola oil (best infused for 1-2 weeks with black pepper and chilli)
6 egg whites
2 egg yolks
2 tablespoons milk (fat free fat milk is okay to use)
1/4 teaspoon baking powder
2 tablespoons grated parmesan cheese

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.

Nutrition Facts : Calories 172.1, Fat 10.7, SaturatedFat 3, Cholesterol 172.5, Sodium 301, Carbohydrate 2.3, Sugar 0.8, Protein 15.6

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.

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.

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