EASY FLUFFY SCRAMBLED EGGS
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
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
HOW TO MAKE PERFECT SCRAMBLED EGGS - LIGHT & FLUFFY
We've all made them a thousand times, but do you really know how to make perfect scrambled eggs? There are a few tricks to mastering perfectly light & fluffy scrambled eggs every time!
Provided by Fox Valley Foodie
Categories Breakfast
Time 6m
Number Of Ingredients 5
Steps:
- Melt butter in a skillet over medium-low heat.
- While butter is melting add remaining ingredients in a bowl and whisk to combine.
- Pour egg mixture in the skillet and use a spatula to continually fold the eggs as they cook to ensure even cooking.
- Remove scrambled eggs from the skillet just before they finish cooking, they will continue to firm up outside the skillet.
Nutrition Facts : Calories 280 kcal, ServingSize 1 serving
HOW TO MAKE SCRAMBLED EGGS
Making moist, fluffy scrambled eggs is easy! Cook your eggs evenly and get great results every time with a few simple tips.
Provided by Tori Avey
Categories Breakfast Main Course
Time 10m
Number Of Ingredients 5
Steps:
- If you plan on adding cheese to your eggs, make sure that the cheese is shredded/prepared and set aside so you can add it to the non-stick skillet quickly. Place your skillet on the stovetop and turn on the heat. I leave the heat somewhere between medium low and medium, so it warms up but doesn't get too hot.
- Meanwhile, prepare your eggs. Break them into a bowl with a tablespoon of milk, half and half, or water (I prefer half and half or milk). Add some salt and pepper - I typically add about 1/8 teaspoon of sea salt and a few turns of black pepper. You might use more or less according to taste. If you're dairy intolerant or don't like the taste of milk, feel free to use water - but don't skip adding a little liquid, as it helps to add fluffiness to the scramble. I personally love the way creamy half and half enhances the flavor of the eggs.
- Use a fork or whisk to beat the eggs briskly for 30-60 seconds, making sure the eggs are fully broken up and mixed well with the milk and the seasonings. Use a little elbow grease here, the more you whip it the better.
- Lightly grease your hot skillet, coating the surface with a thin layer of oil or butter. I typically use butter, but only if the skillet isn't very hot - butter has a low smoke point, which means it burns easily. If the skillet has heated up a lot, try using ghee, avocado oil, or something with a higher smoke point. If using nonstick spray oil, use caution and keep it away from any open gas flames.Pour the eggs into the skillet. Keep the heat on medium/medium low, you don't want to rush it here-- if the skillet is too hot the eggs will cook too quickly and become rubbery. Once you pour the eggs in they will begin to cook immediately. Using a spatula (I use a wooden or silicone spatula so I won't damage my pan's nonstick coating), begin pulling the cooked outer edges in towards the center of the eggs. Uncooked eggs will flood the area you just pulled back. If you are adding cheese, now is the time to sprinkle it into the skillet. This will allow ample time for the cheese to melt and integrate into the eggs.
- Move the spatula around the edge of the skillet, pulling the cooked edges towards the center and re-flooding repeatedly. Cooked scrambled eggs will gather in the center of the skillet.
- At a certain point, the uncooked eggs will no longer flood and the scramble will all collect in the center of the skillet, but it will still be slightly runny in texture. Begin breaking up the scramble; quickly turn undercooked areas and keep the scramble moving to make sure that all surfaces cook evenly. Never leave a surface in contact too long with the skillet or it will become overcooked.
- Turn off the heat when the eggs are about 90% cooked. When the eggs are done, serve immediately. Perfectly cooked scrambled eggs are moist but not runny, with no crisp or brown edges. This technique may take a bit of practice, but it is quite simple. With time you too will be making and serving moist, fluffy scrambled eggs!
Nutrition Facts : Calories 147 kcal, Carbohydrate 1 g, Protein 12 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 372 mg, Sodium 145 mg, ServingSize 1 serving
LIGHT AND FLUFFY SCRAMBLED EGGS
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
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
HOW TO MAKE PERFECT, FLUFFY SCRAMBLED EGGS
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
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- Don’t over-whisk the eggs. After cracking the eggs, whisking will be the first step, and it’s crucial. It will set the stage for your scramble. Remember this: A quick, light whisk is all you need.
- Season twice. Alex admits that there’s a bit of a debate about when to first season scrambled eggs. But she prefers her tried-and-true process: salt the whisked eggs in the bowl so it’s evenly distributed, and then salt again right before plating for added flavor.
- Skip the cream. Yes, there’s a time and a place for making eggs with cream, but a basic scramble isn’t it. When you introduce cream, you’re going to get — wait for it!
- Keep the butter in check. "When you’ve done it right, you can smell that little bit of butter on the bottom melding together with those eggs," Alex says.
- Choose your own stirring adventure. By the time it comes to stirring the eggs in the pan, you have a choice to make. Big curds or small? Depending on what you’re craving, you can move them around more or less frequently to break them up into small pieces or keep them larger or smaller, Alex says.
- Be ready to plate right away. Making scrambled eggs doesn’t take long, especially if you’re cooking just a few at a time, and that’s both a good and bad thing.
FLUFFY SCRAMBLED EGGS - SIMPLISTICALLY LIVING
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4.6/5 (34)Total Time 10 minsCategory RecipesCalories 233 per serving
- To start, you will want to crack your eggs into a bowl. I wanted to make a large batch for my family for breakfast so I cracked 6 eggs to begin with.
- Next, you will use your fork or a whisk to whip the eggs. You want to whip them until all of the eggs break and are mixed well. This might take you several minutes but I promise in the end, it will be worth it!
- Once all of your eggs are mixed, add the milk, salt and pepper and continue mixing. You want the milk to be blended right into the egg mixture. In the end, it should all look one color.
- Turn your stovetop on low-medium heat and set your frying pan on top. Do not add the butter to your pan until right before you pour your egg mixture into it or you will end up getting an ugly browning on the bottom of your eggs.
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