The busy holiday season is coming to an end, and I am craving savory things to balance out all the sweets from the past few weeks! Fluffy Scrambled Eggs are the perfect satisfying side to pair with pancakes, muffins, or to fill a breakfast burrito. They are super light, yet amazingly flavorful and filling! These eggs are absolutely restaurant quality, and probably better than what you’d find at your average brunch buffet.
You can totally customize this scrambled egg recipe with mushrooms, spinach, ham, bacon, or even just some shredded cheese. They are perfect served just by themselves too! If you can find them, farm fresh eggs are the absolute best, but store bought work very well too!
Preparing the Scrambled Eggs
To begin, preheat a medium non-stick skillet over medium-low heat. Add 1 tablespoon of butter to the pan and let it melt completely. Be sure not to brown the butter.
Thoroughly whisk the eggs in a medium bowl or liquid measuring cup. Whisk in the milk, and salt and pepper.
Continue whisking as you pour the egg mixture into the pan with the melted butter. Let the eggs cook in the pan undisturbed for 1-2 minutes.
Next, gently push the eggs around the skillet using a spatula for 3-4 minutes. Ensure you scrape the sides and bottom of the pan with the spatula. Be sure not to let the eggs brown.
Work slowly so the eggs stay in a single mound and do not let any side become overcooked.
Once the eggs have begun to set across their entire surface, remove from the pan to a serving dish.
I love to garnish Fluffy Scrambled Eggs with sliced chives or chopped parsley when serving.
Fluffy Scrambled Eggs
Equipment
- 1 Non-stick skillet
Ingredients
- 4 large Eggs
- 2 Tbsp Whole Milk
- 1 Tbsp Salted Butter
- 1/4 tsp Kosher Salt, or to taste
- 1/8 tsp Black Pepper, or to taste
Optional Garnish
- 1/2 tsp Chopped Parsley or Chives
Instructions
- Preheat a medium non-stick skillet over medium-low heat. Melt 1 Tbsp of butter into the pan. Be sure not to brown the butter.
- Thoroughly whisk the eggs in a medium bowl or liquid measuring cup. Whisk in the milk, and salt and pepper.
- Continue whisking as you pour the egg mixture into the pan with the melted butter. Let the eggs cook in the pan undisturbed for 1-2 minutes.
- Next, gently push the eggs around the skillet using a spatula for 3-4 minutes. Ensure you scrape the sides and bottom of the pan with the spatula. Be sure not to let the eggs brown. Work slowly so the eggs stay in a single mound and do not let any side become overcooked. Once the eggs have begun to set across their entire surface, remove from the pan to a serving dish. Optionally, garnish with sliced chives or chopped parsley when serving.
Notes
Like this recipe? Try my Fluffy Buttermilk Pancakes with your eggs!
Or my Buttery Homemade Biscuits!
