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Creamy + Fluffy Scrambled Eggs

My Paw Paw used to make these super creamy and fluffy eggs! I miss him so and I am glad he told me how to make these. The key is to cook them on medium low heat and take them off before they are set which allows the residual heat from the pan complete the cooking.

I LOVE these late night with scallions and extra pepper...soooo yummy! 

You will need:

4 eggs

1 teaspoon black pepper (or to taste)

1/2 teaspoon of salt (or to taste)

1/4 cup half and half or milk 

1 tablespoon unsalted butter 


Let's Begin! 

cracked eggs in a bowl and adding milk

1. Heat a medium non-stick skillet over medium heat. Crack eggs into small bowl and add half and half (or milk).

add salt and pepper to eggs

2. Add salt and pepper. 

mix eggs    

3. Mix eggs with chopsticks or fork until yolks are completely broken and milk is well incorporated into the whites. 

add unsalted butter...cook until foams and slightly browns

4. Add butter to preheated skillet and allow it to foam and slightly begin to brown. 

pour eggs into buttered skillet

5. As soon as butter begins to brown, pour in eggs all at once.

slow stir of eggs

6. Slowly begin to stir the eggs with chopsticks or small non-stick spatula. Swirling the eggs in a clockwise motion around the pan to create pillowy ribbons of egg. Keep stirring. 

stir eggs until almost all liquid is gone

7. Stir in until eggs are almost done and still wet. Turn off the heat and continue to stir in circles. Clockwise and now counter clockwise too, this will begin breaking up the ribbons into little fluffy clouds of egg. 

finished eggs

8. Plate onto warm plate and enjoy immediately. 

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