Fluffy Scrambled Eggs Recipe Without Milk

Fluffy Scrambled Eggs Recipe Card

Scrambled Eggs Recipe Description

Scrambled eggs are a simple, classic breakfast food, commonly enjoyed in a wide variety of contexts–a little oil, spices, and scrambling technique creates tasty, fluffy ribbons of egg white and yolk.

Ingredients for this Scrambled Eggs Recipe

Scrambled Eggs Recipe Kitchen Tools Needed

How to Make Fluffy Scrambled Eggs Step-by-Step Cooking Directions

1. In order to make scrambled eggs, you’ll have to crack a few. Safety tip: eggs are a raw animal-based product that should be handled with precautions similar to handling raw meat. Proper egg cracking technique is as follows: with a clean, raw egg in hand, strike the side of the raw egg onto a hard, flat surface. This cracks the egg shell, but importantly leaves the inner membrane intact. Next use the tip of your thumb to pierce the membrane, hold the egg over the mixing bowl, and use both hands to grab both sides of the shell, and separate, allowing the egg white and yolk to drop into the bowl.

   

   Crack the egg on a flat surface, not on the edge of a bowl or pan.

   
   

2. Dispose of the shells directly into a trash or compost bin, if possible. After cracking the eggs you’ll be using for this recipe, wash your hands as well as the cracking surface, and any other surface that may have come in contact with the raw eggs. Next whisk the eggs until the yolks and whites are mostly incorporated; this creates ribbons of egg whites and yolks in your cooked dish, resulting in a more complex texture. You may choose to whisk the eggs until fully emulsified, creating a creamier scrambled egg consistency and texture.

   

   Whisking the eggs produces fluffy ribbons of cooked egg white and yolk.

   
   

3. It’s time to heat the pan you’ll be using to cook your eggs. Set the heat to Medium Low, and after about 30 seconds, add 2tsp olive oil. Scrambled eggs cook best at a Medium Low temperature, and olive oil has a low smoke point, so if your pan begins to smoke, lower the heat of the burner. Pro tip: using butter in place of olive oil imparts a richer texture; if using butter, do not place directly into a hot pan, as it can easily burn. Either put ½tsp olive oil into the pan first, or place the butter in the pan directly after setting on the burner.

   

   Heat the pan on medium low, as scrambled eggs should cook slowly.

   
   

4. Now to cook the eggs, pour the whisked eggs into the oiled, hot pan. The eggs turn from runny to solid as they cook. Use your spatula to fold the eggs around in the pan, creating layers. These layers create pockets of creaminess intermixed with fluffiness. Turn the burner off, and remove the pan from heat about 30 seconds prior to the eggs being cooked to your liking. Shorter cook times produces more creaminess, while longer produces more fluffiness.

   

   Use a spatula to fold the eggs in the pan.

   
   

5. Seasoning the eggs should be done now. Common sense may dictate the eggs should be seasoned prior to cooking, but many chefs will advise to add your salt and pepper (and other spices of your choosing) at the end of the cooking process. Sprinkle about ¼-½tsp of salt and pepper into the pan, and mix into the eggs. The eggs will continue to cook in the minutes directly after removing the pan from heat, and seasoning and continuing to fold the eggs during this step will enhance the dish’s flavor. Your finished eggs can now be plated and prepared for serving.

   

   Season your scrambled eggs before plating.

Scrambled Eggs Recipe Servings and Sides

This scrambled eggs recipe is versatile and pairs well with classic pancakes. For a more health conscious breakfast option, try with a high protein breakfast bowl. A simple egg scramble can be easily elevated with some sprinkled sharp cheddar cheese or fresh chives and crème fraîche.