When we were kids, Mom would sometimes fix us perfect fluffy scrambled eggs. I can still see her working her way through two large cast iron skillets filled with moist scrambled eggs for our family of 11. When the budget would allow, they would get a shower of cheese or a sprinkle of fresh mint.
Today, chefs on the cutting edge of the trends are including, you guessed it, variations of those perfect fluffy scrambled eggs on their menus. Instead of scrambled chicken eggs, you may see duck eggs or quail eggs on the menu. Chefs know that eggs in all their simplicity can be sublime.
Those of us who raise chickens for eggs understand that philosophy. Having fresh eggs allows me the bonus of using them in many ways. Two of my most requested, though, are my family’s recipes for perfect fluffy scrambled eggs and egg-in-a-hole.
You don’t have to be a chef to make awesome egg dishes. Just follow these easy directions and get ready for “Yum!”
Basic Egg Facts for Perfect, Fluffy Scrambled Eggs
For every four eggs, add another yolk. This enhances the flavor and the extra fat in the yolk helps prevent the eggs from overcooking. Extra whites can be frozen and saved for making angel food cake.
Use half & half, whole milk, or condensed milk. This lends creaminess and fluffiness along with flavor. You can also use lower-fat milk and lower-fat half & half. You’ll sacrifice a bit of creaminess.
I use butter. It adds depth of flavor and an unctuous quality.
For a four-egg omelet, I like a good quality seven to eight-inch skillet. For an eight-egg omelet, a 10-inch skillet works fine. These sizes keep the eggs in a thicker layer, helping to keep them fluffy and moist.
Start on medium, then transition to low and finally turn off the heat. The higher heat produces fluffy curds. The lower heat allows the eggs to cook until they’re almost done. Turning the heat off allows the residual heat in the pan to continue to cook the eggs thoroughly, without overcooking.
Are you hungry now?
Perfect, Fluffy Scrambled Eggs for Two
This recipe doubles easily, just use a larger skillet.
- 4 whole eggs, plus 1 egg yolk
- 1/4 cup half & half, whole milk, or condensed milk
- 2 tablespoons butter
- Salt and pepper to taste
- Beat eggs with a whisk until well-blended.
- Add half & half and whisk well. Your goal is to beat air into the egg mixture until it turns pale yellow.
- Whisk in salt and pepper.
- Heat a heavy-bottomed skillet over medium heat. Add butter and when it starts to foam pour in eggs.
- Let eggs cook for a minute or so without stirring. The bottom will start to set.
- Reduce heat to low. Push edges into the center with a spatula until there’s no liquid left. The eggs should clump up and look moist and shiny but not cooked thoroughly.
- Turn heat off and continue turning the eggs until they are cooked through, but still look very moist and soft. The eggs will lose some of their sheen.
- Transfer to a plate. The eggs will continue to cook a bit because of the heat generated. Serve up your perfect fluffy scrambled eggs!
Lactose/Dairy-Free Scrambled Eggs
- Substitute lactose-free milk, lactose-free rice milk, or your favorite non-dairy liquid. Sometimes I’ll use half dairy-free sour cream and half dairy-free milk for a creamy texture.
- Substitute your favorite dairy-free butter.
Use your creativity here. Add just about anything you like, as long as the add-ins are cooked if necessary. Add extras in when you turn the heat down to low when finishing the eggs.
- Diced bacon
- Diced ham
- Thinly sliced green onions
- Grated cheese
- Chopped fresh herbs
No matter what you call them, cooking eggs in the hollowed out center of a piece of bread brings smiles and appetites to the table.
- 1 slice of bread, whole wheat, white, or your favorite
- 1 large egg
- 1 tablespoon butter
- Salt and pepper to taste
- Use a two-inch cookie cutter to cut a hole in the bread. A small glass will also do.
- Heat skillet on medium and add butter. When it starts to foam, place bread in the pan. Pour the whole egg into the hole.
- Sprinkle with seasonings and cook three minutes or so, until the bread is golden brown on the bottom and the egg is starting to set.
- Carefully flip it over and cook until the egg is cooked over-easy, with some yolk remaining. Transfer to a plate and serve.
Quick Tip: If you like, toast the circle you removed from the bread with the egg in the pan.
Did You Know?
- Regardless of the color of the egg, the nutritional value and taste are the same. Did you ever wonder how blue eggs get their color? Like all eggs, color is determined by breed.
- The protein in one egg is the same as in one ounce of meat, poultry, or fish.
- Is it fresh? Put the egg in a glass of water. A fresh egg will lay in the bottom on its side. If it stands upright on the bottom, it’s still OK to eat, but do so soon. When I learned how to make deviled eggs, those were the eggs I boiled. The bonus is a stale egg peels more easily than a fresh egg.
- If the egg floats to the top, it’s way past its prime and not good for eating. I cook those up for the chickens and our resident cat, Rain. It’s a once-in-a-while treat that they love.
What’s your go-to recipe for perfect fluffy scrambled eggs?