The perfect way to start a day, for me, is with a simple scrambled eggs recipe. The one that makes classic diner-style scrambled eggs with only the basic ingredients. No hassle, no fuss.
What Do You Put In Scrambled Eggs?
I don’t know about you guys, but my scrambled eggs recipe is straightforward with just:
- Fat (I always use unsalted butter)
- Salt and pepper
You might be thinking a recipe like that will make bland and boring scrambled eggs, but I beg to differ, my friends. I’ll tell you why.
First of all, eggs have a very unique flavor when cooked. I don’t want to lose that delicate eggy flavor by adding a bunch other ingredients like milk or cream. I do have to admit that I sometimes add cheese or chopped spring onions or chives to my eggs, but only just a little to complement the eggy flavor.
Besides the basic seasonings like salt and pepper, unsalted butter is a must-have for me. Many people also add cream and/or milk but I find it unnecessary. Why? Because the butter itself is rich enough to enhance the eggs without overpowering it. Cream and milk also isn’t good for scrambled eggs either. Allow me to explain later. Right now, I want to talk more about the choices of fat.
Like I said, I prefer butter, but you can use oil if you want to. Any kind of mild-flavored oil or neutral oil is fine. I’m talking about olive oil, sunflower, rapeseed, canola, vegetable, etc. The option is endless. Feeling fancy? Truffle oil would be a nice touch. Do be careful though, as it can overpower the egg.
If you’re a butter lover, though, I hope you’re using unsalted butter. Salted butter tends to have a higher water content, thus ruining the texture of the scrambled eggs. The sodium level is so high, too. I never seasoned my eggs whenever I used salted butter, but it still turned out a bit too salty, so I just stopped using salted butter in general.
Another thing I’d like to mention is I notice many using both oil and butter for their scrambled eggs, and it is such a crime. Not only is it redundant to do so, but it also makes the egg oily. The oil and butter method is to be used when you’re cooking with high heat with a risk of burning the butter; that’s why you need to add oil to stop the butter from browning too quickly. Meanwhile, with scrambled eggs, you’re only cooking with gentle heat; your butter will not and cannot burn.
Long story short: If you’re cooking scrambled eggs with both butter and oil, as a friend to a friend, please stop. None of us have room for unwanted excess fat.
What To Add To Eggs To Make Them Fluffy?
All that controversies about what to add in the eggs and how to make them fluffy is really just a big fuss. The right question that everyone should be asking is: What not to add in the eggs to make them fluffy.
I know everyone loves fluffy scrambled eggs, but not all can achieve such an accomplishment. I, too, have failed many times. I have looked into as many websites, videos, and food blogs as I could but none of those recipes gave me the right fluffiness that I wanted. Many of them told me to put water, or milk, or cream into the eggs to make them fluffier, but it was then that I figured out that it was a huge mistake.
By adding liquid into the eggs, you’re thinning them out, ruining their texture and thus resulting in watery scrambled eggs. And, if you try to evaporate the liquid by turning up the heat and cooking the eggs longer, you’ll end up with dry and rubbery eggs. Yucky!
The key to fluffy scrambled eggs lies within the eggs themselves. I mean, they are the stars of the show here, which is why I think you don’t need to add anything to them (well, beside salt and pepper, of course). All you have to do is to simply beat your eggs really well until evenly mixed and you are good to go.
That’s just my opinion, though. If you guys have anything other tips on scrambled eggs, please share. 🙂
One last note, if you enjoy eating eggs for breakfast, check out my breakfast egg casserole recipe, I’m sure it will brighten up your morning.
How To Make Quick And Easy Scrambled Eggs
Yield 2 servings
To be honest, I’m not really a morning person. I want simple things in the morning; some scrambled eggs, bacon, and a cup of black coffee is all I need for a quick breakfast.
- 4 large eggs
- 2 tbsp of unsalted butter
- Salt and pepper to taste
How to Make
- In a bowl, crack 4 eggs and beat vigorously with a whisk or fork.
- In a small nonstick saucepan, melt 2 tablespoons of butter over medium-low heat. Once the butter is melted, season the egg with a pinch of salt and pour the egg into the pan. Using a spatula, stir the egg around constantly so that it cooks evenly. When you see that the egg start to clump but still has some moisture, take the pan off the heat. Keep stirring as the residual heat of the pan continues cooking the egg.
- When you can spoon the egg with your spatula and it doesn’t collapse or fall apart, it is done. Serve it over buttered toast and garnish with freshly cracked black pepper if desired.
Eggs will cook very quickly, so keep a close eye on them. If they’re cooking too quickly, take them off the heat and throw in a knob of butter to cool them down and prevent them from overcooking.
Serving Size a cup
Amount Per Serving
% Daily Value
Total Fat 21 g
Saturated Fat 10 g
Cholesterol 403 mg
Sodium 221 mg
Total Carbohydrates 0.7 g
Sugars 0.4 g
Protein 13 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.