If it’s true that breakfast is the most important meal of the day, then my Fluffy Scrambled Egg recipe might just be the most important recipe of the day. Scrambled eggs are such a quintessential breakfast food, and for good reason. Eggs are a great source of protein, they’re easy to prepare and you can use them in so many different ways. Prepare just a couple eggs each morning for yourself, or meal prep a big batch for the family. Either way you’re sure to love my soft and fluffy scrambled egg method.
Summer break is officially over and my kids are back in school now. I will miss our lazy days with no set schedule, but am also very excited to be able to put more of my time and energy back into sharing new recipes with you guys. I’ve been really focusing on recipes that are easy, healthy and that can be prepped ahead of time, so I can’t wait to share them all soon. First up is my Favorite Fluffy Scrambled Egg Recipe. I make them all the time and especially love prepping them ahead of time for quick breakfasts all week long.
Why You’ll Love This Healthy Breakfast Recipe
- Great for meal prep – Making a big pan of these fluffy scrambled eggs is one of my favorite easy ways to meal prep breakfast. They can be stored in the refrigerator for up to 5 days and they heat up quickly in the microwave. Enjoy them by themselves or add them to sandwiches, burritos or breakfast bowls.
- Easy to make – Scrambled eggs only take 5-10 minutes from start to finish. Whether you’re making a big batch for the week, or making a single serving each morning, they’re sure to be ready in no time.
- Packed with protein – One egg contains 6 grams of protein, making them a great way to start the day. Serve them with cheese, a side of black beans or a slice of whole grain toast for even extra nutrients.
Fluffy Scrambled Egg Recipe Tips
- Add milk – I like to add just a little splash of milk (regular or plant-based) to the eggs before whipping them up. The liquid helps to make steam, which keeps the eggs soft and moist while they cook. This step isn’t necessary to make regular scrambled eggs, but I do find that it helps keep them fluffy and moist. Water can also be used.
- Whisk eggs well – It can take a little arm strength, but if you want fluffy scrambled eggs, it’s important to whisk them up really well. I like to whisk until they are frothy and pale yellow in color. This creates air bubbles in the eggs that keep them light and airy, while also preventing them from becoming dense while cooking.
- Gently fold the eggs – I like to use a plastic spatula to gently move the eggs around while they are cooking. Wait until the bottom is set and then gently fold the egg into ribbons. Repeat that step a few times and try to keep the scrambled egg in large chunks, if you can.
Easy Scrambled Egg Recipe Ingredients
- Eggs – I usually buy extra large brown eggs so that’s what I use to make my scrambled eggs with. Any size or color of eggs will work though. You can add extra egg whites if you wish, the texture might be a little different though. If not making a big batch, I recommend about two eggs per person.
- Milk – I usually use unsweetened creamy oat milk when making scrambled eggs, but any type of milk will work. You can even use water instead of milk, when needed. If you want your eggs extra rich, use cream or half and half.
- Salt – I like to use coarse kosher salt when making scrambled eggs because I find it really enhances their flavor. Regular table salt is also fine to use.
- Black Pepper – If you want to add a little heat to your eggs, add a big pinch of freshly cracked black pepper.
How To Make The Best Fluffy Scrambled Eggs
- Carefully crack all of the eggs into a large mixing bowl and remove any shell pieces that get in there, if needed. Add a splash of milk, or water, to the eggs, I usually use 2-3 tablespoons when cooking one dozen eggs. Whisk the eggs and milk together well with a metal whisk. If you want super fluffy eggs, I would recommend whisking until they are frothy and pale in color. You can either add the salt in now, or mix it into the scrambled eggs once they are finished cooking.
- Heat a large pan over medium heat. Allow the pan to get up to temperature and then cover the bottom of the pan with cooking spray or melted butter. Pour the whisked egg mixture into the pan and wait for them to start to bubble up. Once the bottom layer of egg is cooked, use your spatula to gently push the eggs into ribbons. Repeat this step until most of the eggs are cooked.
- Try to keep the eggs in larger chunks (curds), if you can, and cook until they are just set. I like to turn the heat off and allow to sit for a minute. Season with extra salt and black pepper, to taste. Serve scrambled eggs immediately, or store in the refrigerator for up to 5 days.
Recipe Frequently Asked Questions
- This recipe is already gluten free.
- This recipe cannot be made vegan because the main ingredient is eggs, but if you’re looking for a vegan scrambled egg recipe, I do have one here.
- How many eggs should be used? I used the entire dozen of eggs for this recipe because I like to a big batch for meal prep, but you can easily scale it down and just make a couple for yourself. I usually do two eggs per person.
- Can these scrambled eggs be made ahead of time? Yes, you can easily prepare this recipe and then store them in the refrigerator until ready to use. They should last up to 5 days and can easily be re-heated in the microwave.
- Can egg whites be used? My fluffy scrambled egg recipe just uses regular whole eggs, but you are more than welcome to experiment with adding in extra egg whites if you wish.
Have a question I didn’t answer? Ask me in the comment section below and I will get back to you ASAP!
Looking For More Delicious Egg Recipes?
Cauliflower Leek and White Cheddar Egg Bake
Curried Egg Salad with Chickpeas
Black Bean Fajita Breakfast Wraps
High Protein Cottage Cheese Egg Salad
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Favorite Fluffy Scrambled Eggs
- Total Time: 12 minutes
- Yield: 6 1x
- Diet: Dairy-Free, Gluten-Free, Vegetarian
Description
If it’s true that breakfast is the most important meal of the day, then my Fluffy Scrambled Egg recipe might just be the most important recipe of the day. Scrambled eggs are such a quintessential breakfast food, and for good reason. Eggs are a great source of protein, they’re easy to prepare and you can use them in so many different ways. Prepare just a couple eggs each morning for yourself, or meal prep a big batch for the family. Either way you’re sure to love my soft and fluffy scrambled egg method.
Ingredients
- 12 large eggs
- Splash of milk, about 2 tablespoons for 12 eggs (water, non-dairy milk or cream can be used instead)
- Salt and black pepper, to taste
- Cooking spray or butter
Instructions
- Carefully crack all of the eggs into a large mixing bowl and remove any shell pieces that get in there, if needed. Add a splash of milk, or water, to the eggs, I usually use 2-3 tablespoons when cooking one dozen eggs. Whisk the eggs and milk together well with a metal whisk. If you want super fluffy eggs, I would recommend whisking until they are frothy and pale in color. You can either add the salt in now, or mix it into the scrambled eggs once they are finished cooking.
- Heat a large pan over medium heat. Allow the pan to get up to temperature and then cover the bottom of the pan with cooking spray or melted butter. Pour the whisked egg mixture into the pan and wait for them to start to bubble up. Once the bottom layer of egg is cooked, use your spatula to gently push the eggs into ribbons. Repeat this step until most of the eggs are cooked.
- Try to keep the eggs in larger chunks (curds), if you can, and cook until they are just set. I like to turn the heat off and allow to sit for a minute. Season with extra salt and black pepper, to taste. Serve scrambled eggs immediately, or store in the refrigerator for up to 5 days.
Notes
This recipe uses one dozen eggs and makes a big batch. You can easily use fewer eggs, if needed.
- Prep Time: 5 mins
- Cook Time: 7 mins
- Category: Breakfast
- Method: Sautéing
- Cuisine: American
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