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
MOM'S FLUFFY SCRAMBLED EGGS
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
Time 30m
Yield 8 servings.
Number Of Ingredients 10
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.
FLUFFY OVEN SCRAMBLED EGGS
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
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
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
Time 15m
Yield 3 servings.
Number Of Ingredients 6
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.
FLUFFY SCRAMBLED EGGS
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
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
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
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
FLUFFY SCRAMBLED EGGS WITH FRESH HERBS
Make and share this Fluffy Scrambled Eggs With Fresh Herbs recipe from Food.com.
Provided by SouthernBell2627
Categories Breakfast
Time 15m
Yield 3 serving(s)
Number Of Ingredients 7
Steps:
- In medium bowl, with wire whisk, blend eggs, milk, salt and pepper.
- In 12-inch nonstick skillet, melt I Can't Believe It's Not Butter! Spread over medium-high heat and cook onion, stirring occasionally, 3 minutes or until onion is tender. Reduce heat to medium and stir in egg mixture until eggs and onions are combined. Stir in herbs and cook, stirring frequently, until eggs are set.
Nutrition Facts : Calories 169.5, Fat 10.7, SaturatedFat 3.6, Cholesterol 425.9, Sodium 344.7, Carbohydrate 3.9, Fiber 0.3, Sugar 1.5, Protein 13.6
FLUFFY SCRAMBLED EGGS - LIGHTENED UP A BIT
This recipe was inspired by tips from both Kittencal and PaulaG. Kittencal came up with the idea of adding baking powder to scrambled eggs to make them fluffy, and PaulaG passed on a tip about using non-fat or low-fat evaporated milk in place of whipping cream in certain recipes. Thanks to both of these great chefs!
Provided by puppitypup
Categories < 15 Mins
Time 15m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Whisk ingredients until well incorporated. Let sit 5 minutes.
- Meanwhile, heat heavy non-stick pan over medium-high heat, then spray with butter-flavored cooking oil.
- Pour eggs into heated pan and cook, stirring and lifting with non-stick spatula throughout.
- Turn heat off before eggs reach desired consistency and transfer to heated plates. Eggs will continue to cook a little after removed from pan.
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
THE SECRET TO FLUFFY SCRAMBLED EGGS
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
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
LUXURY FLUFFY SCRAMBLED EGGS
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
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
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