Fluffy scrambled eggs are fluffier than lazy scrambled eggs due to the addition of milk and the incorporation of air bubbles through whisking. However, you do need to dirty an additional bowl.
Fluffy Scrambled Eggs
- 2-3 eggs
- 1 tablespoon of milk
- salt, pepper
- 1 teaspoon oil or butter
- Crack the eggs into a medium bowl. Add the milk, salt, and pepper. Whisk well.
- Place the pan over medium-heat. Add the butter or oil. Swirl the pan to coat the surface.
- Pour the eggs into the pan.
- As eggs begin to set, gently stir the eggs. Do not stir constantly. Mix the eggs every few seconds or so. Continue cooking until the eggs look mostly set.
- Remove from heat. Serve immediately.
- Eggs: Required for scrambled eggs.
- Milk: Makes the eggs softer and moister. Can be omitted. Other liquids, such as water, half and half, or cream, would also work. If you want to know how different liquids will affect your scrambled eggs, here is a very detailed article.
- Salt, pepper: Add flavor. I normally don't go through the trouble of seasoning my eggs, but I prefer these eggs with salt and pepper.
Step by Step Photos
How many eggs do you want to eat? Crack that number of eggs into a bowl. Add 1 tablespoon of milk for every 2-3 eggs. I used 1 tablespoon of whole milk for 3 eggs. Add salt and pepper, about 1/8 teaspoon of each.
Heat up oil or butter in a small pan on the stove top over medium heat. Use 1 teaspoon of oil or butter for every 2-3 eggs you cook. I used 1 teaspoon of butter for 3 eggs. When the butter is hot, pour in the eggs.
The eggs look more done now. There is a speck on the spatula because I used it earlier to make tomato mushroom stir fry.
When the eggs look mostly done, turn off the heat. Notice that the eggs in the photo have some wet spots, but no huge puddles of liquid. Remove the eggs from the pan. The residual heat will be enough to finish cooking the eggs. Serve the eggs immediately.