The Fluffiest Scrambled Eggs Ever
For years, I was making mediocre scrambled eggs that were all dried up. And to make matters worse, I’d lose half my batch as they stuck to the pan. Whenever I ate out, I marveled at how restaurants made the fluffiest scrambled eggs. Then, one fortuitous morning, I heated my skillet on the burner with a pad of butter. While it melted, I whisked my eggs with a touch of cream and poured it into the pan. The eggs immediately began to set, so I pulled back the solid eggs to let the runny eggs slip through and cook. After flipping the stack over a few times, the most remarkable thing happened: I’d made the fluffiest scrambled eggs! I couldn’t believe my luck—not a scrap of eggs stuck to the pan. It was nothing short of a miracle. So, if you’re egg-challenged, as I was, try your hand at this recipe and leave a comment, letting me know how it went!
Ingredients
- 3 pasture-raised eggs, see note under step 1
- 2 T. heavy whipping cream for the creamiest eggs or substitute half-and-half
- 2-3 T. unsalted butter, I prefer Kerrygold’s
- Salt and pepper to taste
Directions
- Step 1 Note: the key to this process is to proceed quickly through the steps, so I suggest that you read the recipe through beforehand and commit it to memory as best you can. The first time you make this recipe will be the hardest. Also, since this dish only calls for 3 ingredients, plus seasoning, I advise using high-quality eggs and butter, like pasture-raised and Kerrygold’s.
- Step 2 Now, take a 10-inch nonstick skillet, if you have one, and heat it on a burner over medium-high heat. Then, chop off a 2-3 T. slab of butter and add it to your skillet. While your butter is melting, quickly crack your eggs in a small mixing bowl and whisk them together with the cream. By the end of this step, you might hear the butter sizzling in the pan. This is a good sign. Simply, pour the eggs and cream into the skillet.
- Step 3 After pouring in the eggs and cream, a layer of eggs should set on the bottom of the pan. Next, pull back the edges with a spatula or spoon and tilt the pan so the runny eggs can slip past the set eggs. Then, use your spatula or spoon to gather the eggs and flip them over several times until there’s no longer any liquid remaining. Work quickly since you don’t want the eggs to brown. The eggs should register an internal temperature of 160° F. Season with salt and pepper and serve hot. Enjoy!
After years of making mediocre scrambled eggs, by a stroke of luck, I stumbled across this recipe for the Fluffiest Scrambled Eggs Ever. One fortuitous day, by sheer accident, I discovered the golden method revealed in my post and whipped up the airiest scrambled eggs!
NUTRITIONAL INFORMATION:
Serving size: 3 eggs, servings per recipe: 1, calories: 431, total fat: 39.6 g., saturated fat: 20.8 g., cholesterol: 563 mg., sodium: 361 mg., total carbohydrate: 2.3 g., dietary fiber: 0 g., total sugars: 1.1 g., protein: 17.7 g., calcium: 108 mg., iron: 2 mg., potassium: 223 mg., vitamin D: 62 mcg.