Today’s scrambled eggs recipe is a simple instruction to a homemade fluffy, creamy, and custardy egg dish. It’s moist and flavorful, but not scattered or runny— perfect for piling on buttered toast during busy mornings.
Are Scrambled Eggs Healthy?
Made of eggs, Parmesan cheese, heavy cream, and whole milk, scrambled eggs are undoubtedly healthy and wholesome. Their nutrition values are below.
Scrambled Eggs: Nutrition
Scrambled eggs are low in carbohydrates and sodium. They have been a top choice in the list of the most simple and hassle-free Keto breakfasts.
These eggs deliver only 122 calories per serving. We aimed to make them low calorie so you’ll have plenty of room to get creative.
For instance, you can serve them on top of toasted slices of bread to make it a fulfilling breakfast. Otherwise, side it along with any main staple to create a nutritious meal for weeknight dinners.
There are only 1.1 grams of carbohydrates in these scrambled eggs— making this dish a perfect choice for keto dieters.
You’ll receive 9.3 grams of protein from one serving of these scrambled eggs. Most of them are from eggs, which also means they’re packed with essential amino acids.
What to Add to Scrambled Eggs
Similar to many other egg dishes such as omelets or eggs benedict, scrambled eggs are super versatile. With a wide range of options for add-ons, you can enjoy it any way you desire.
For creamy and fluffy scrambled eggs, shredded cheese cannot be left off the ingredient list. When melted into the eggs, cheese adds a delightful mouthfeel and a subtle saltiness to the dish.
Adding milk to the egg mixture can lend extra moisture and richness to the result. However, too much milk can turn scrambled eggs runny, making it harder to form into nice, firm curds.
Watch the amount of milk that’s going into the egg mixture and you’ll be good.
3. Sour Cream
For people who always skip scrambled eggs because they find it too bland for their taste, our suggestion is to try making it with sour cream. Sour cream, if added, lends a subtle sweet and sour flavor that harmonizes really well with the rest.
Avocado, surprisingly, can complement scrambled eggs wonderfully by adding a unique, creamy texture to it. You’ll also have soft, velvety diced avocado to munch on.
And it doesn’t take much more effort than basic recipe. All you need to do is dice the avocados and add them to the egg mixture.
5. Cream Cheese
It’s not difficult to imagine how scrambled eggs and cream cheese would work together. As cream cheese adds a special richness and a light tang to the egg curds, you’ll get an outstandingly savory and creamy combo.
In this recipe, butter is used to grease the skillet and enhance the flavor.
Even if you’re using a non-stick skillet, adding butter to coat the pan is still highly recommended. You’ll only need a small amount of butter to help the eggs move around and hold together more easily.
7. Heavy Cream
Most of the fat content in this recipe comes from heavy cream. This ingredient adds a velvety texture and a remarkable richness to the eggs.
For scrambled eggs, we believe heavy cream and cream cheese can be used interchangeably. Therefore, you can grab whatever is convenient for you if you’re in a rush.
Another common variation of this dish is made with tomatoes.
It may sound unfamiliar, but scrambled eggs with tomatoes are super hearty and widely favorable in Asia. Simply chop and slice tomatoes into small chunks and cook together with the eggs until mushy.
In this dish, it’s even okay to swirl in chopped spinach into the egg mixture. It’s a nice way to sneak some greens into this dish.
How to Make Scrambled Eggs in Cast Iron Skillet
Whisk the egg mixture: In a large bowl, whisk together eggs, Parmesan cheese, salt, whole milk, and heavy cream.
Melt butter: In a non-stick skillet, heat butter over medium heat.
Make scrambled eggs (1): Reduce heat to low, slowly pour the egg mixture into the skillet.
Make scrambled eggs (2): As the mixture begins to set, move the spatula across the bottom and side of the skillet slowly until it forms large, soft curds.
Serve: Sprinkle black pepper and scallions. Serve.
You should always use a non-stick skillet to make it. This is to avoid crumbled pieces of egg being glued to the skillet’s bottom.
Also, make sure you always use medium-low or low heat for a skillet of scrambled eggs. Eggs are easily dried out and overcook very quickly.
It’s important to scrape along the contours of the skillet so you’ll get beautiful egg curds. To do that, make sure you have a rubber spatula to swirl, swipe, or push eggs around the skillet easily.
You need to swirl the egg mixture gently on the skillet until it thickens without runny eggs around the edges. Scrambled eggs need to be pillowy and creamy, therefore, they should be taken off the heat before they finish cooking.
If you want to create small egg curds, sweep the spatula in small circles. In the same vein, slowly sweep it in longer and larger movements if larger curds are what you love.
What to Eat with Scrambled Eggs?
Scrambled eggs are most frequently served on top of toasted sandwiches. Of course, you’re free to enjoy it with the starch or meat of your choice.
Eating with bacon will make it a full-combo English breakfast. Don’t forget to add a pinch of salt, pepper, and freshly chopped chives onto them!
Scrambled eggs with sausage will taste even more marvelously with the support of garlic butter mushrooms or baked potatoes. You can also wrap them up together to create easy and tasty tacos made from scratch.
How Long Do Scrambled Eggs Last?
Scrambled eggs can last up to 2 days in the fridge. We recommend storing it separately with any extra add-ons (if there’s any) so it’s more convenient to rewarm.
Can You Freeze Scrambled Eggs?
Yes, you can. Frozen can last up to 2-3 months.
You should also store the scrambled eggs and any ingredients siding with it in separate containers. By doing so, they won’t stick together when frozen.
How to Make Scrambled Eggs
- 1/4 tsp ground black pepper
- 1 tsp unsalted butter
- 1/8 tsp salt
- 1/4 oz Parmesan cheese shredded
- 6 medium eggs
- 2 tbsp whole milk
- 1/2 tbsp heavy cream
- 1 tbsp scallions chopped
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- In a large bowl, whisk together eggs, Parmesan cheese, salt, whole milk, and heavy cream.
- In a non-stick skillet, heat butter over medium heat.
- Reduce heat to low, then slowly pour the egg mixture into the skillet.
- As the mixture begins to set, move the spatula across the bottom and side of the skillet slowly until it forms large, soft curds.
- Sprinkle black pepper and scallions. Serve.
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