Fluffy Scrambled Eggs

Name: Fluffy Scrambled Eggs
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 2 servings
Ingredients: 6 large eggs; ½ teaspoon Diamond Crystal kosher salt; ¼ teaspoon black pepper; 1 tablespoon unsalted butter; 1 tablespoon chives

User Reviews

5.0

3 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
Servings
2 servings
Calories
267 kcal
Course
Breakfast
Cuisine
American

Fluffy Scrambled Eggs

Winston Campbell

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The secret to fluffy scrambled eggs: Whisk them well and cook them over medium-low heat. It will take longer than cooking them over high heat, but the fluffy result is worth it!

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Ingredients

Servings

6 large eggs
½ teaspoon Diamond Crystal kosher salt or ¼ teaspoon of any other salt, including Morton kosher salt
¼ teaspoon black pepper freshly ground
1 tablespoon unsalted butter for the skillet

Optional garnish:

1 tablespoon chives chopped

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Instructions

In a medium bowl, use a hand whisk to beat the eggs with salt and pepper until light and frothy.
Heat a 10-inch nonstick skillet over medium heat for about 4 minutes. Add the butter and swirl to coat.
Pour the eggs into the skillet. Reduce the heat to medium-low.
When the edges of the eggs start to appear cooked, use the spatula to push the eggs from one side of the skillet to the other, lifting and folding the eggs until they form a single fluffy mound.
When there is no more liquid in the skillet, immediately remove the eggs onto a plate, top them with chives if using, and serve.

Notes

How dry you want your eggs is up to you. "Perfect" eggs should be just set - not wet, but a little moist. But many people prefer their eggs just a bit overcooked. That's fine, as long as they're not completely dry and browned.
I like to add quite a bit of salt to these eggs. Without it, the eggs tend to be on the bland side. Saltiness is a matter of personal taste, so definitely salt to your taste! This is just a recommendation.
There is no milk in this recipe, and it's not needed. In fact, adding milk will dilute the flavor of the eggs and detract from their creaminess. The creaminess and lightness are achieved by whisking the eggs well and cooking them patiently, stirring constantly.
If the eggs are fully cooked and not runny, you can keep the leftovers in an airtight container in the fridge for 3-4 days. Reheat them, covered, in the microwave at 50% power.