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How to Scramble Eggs (Fluffy Scrambled Eggs)
With this easy step by step recipe you are practically guaranteed to make scrambled eggs so they are perfectly fluffy and tender, every time!
Prep Time
3 mins
Cook Time
3 mins
Total Time
8 mins
Servings: 2 servings
Calories: 206 kcal
Course:
Breakfast , Brunch
Cuisine:
American
Ingredients
- 4 large eggs
- 3 tablespoons Half & Half
- 1 tablespoon butter
- salt and pepper
Instructions
- BEAT HARD: Set out a mixing bowl. Crack the eggs into the mixing bowl and make sure that there's no eggshell in the bowl. Add the half-and-half to the bowl. Use a hand crank eggbeater or a whisk to beat the eggs vigorously until light and frothy.
- LOW HEAT: Set a small nonstick skillet over low heat. Place the butter in the skillet and allow it to melt.
- Once the butter has fully melted, whisk the eggs again to make sure they are as frothy as possible when going into the skillet.
- LIFT THE PAN: Lift the pan off the heat and swirl the butter around the pan. Pour the frothy eggs into the skillet while the pan is lifted, so that its first contact with heat is very gentle.
- MOVE TO THE CENTER: Set the pan back on the burner and use a rubber spatula to gently move the eggs towards the center of the pan. Do this in a circular pattern, from the outer edge of the pan to the center, the entire time the eggs are cooking.
- UNDERCOOK: Once the eggs are 85% cooked, turn off the heat. Salt and pepper the eggs, gently stir again, and move them to a plate while they still look slightly undercooked, about 90% cooked. The eggs will continue to cook as they sit on the plate. If they look fully cooked while they're in the pan they will be a bit more rubbery on the plate. Taking them off the heat while they still look wet will ensure your eggs are perfectly soft on the plate.
- Serve immediately!
Cup of Yum
Notes
- Leftover scrambled eggs will keep well in an airtight container in the refrigerator for up to 3 days.
Nutrition Information
Serving
2eggs
Calories
206kcal
(10%)
Carbohydrates
2g
(1%)
Protein
12g
(24%)
Fat
17g
(26%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
2g
Monounsaturated Fat
5g
Trans Fat
0.3g
Cholesterol
350mg
(117%)
Sodium
184mg
(8%)
Potassium
153mg
(4%)
Sugar
1g
(2%)
Vitamin A
730IU
(15%)
Vitamin C
0.2mg
(0%)
Calcium
75mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 2servings
Amount Per Serving
Calories 206
% Daily Value*
| Serving | 2eggs | |
| Calories | 206kcal | 10% |
| Carbohydrates | 2g | 1% |
| Protein | 12g | 24% |
| Fat | 17g | 26% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 350mg | 117% |
| Sodium | 184mg | 8% |
| Potassium | 153mg | 3% |
| Sugar | 1g | 2% |
| Vitamin A | 730IU | 15% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 75mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.