How To Make Fool Proof Fluffy Scrambled Eggs
The easiest recipe for fool proof, fluffy simple scrambled eggs.
- 2 tbsp butter
- 12 eggs room temperature
- 1/2 cup heavy whipping cream
- salt & pepper to taste
Break the eggs into a large mixing bowl, making sure no shell gets into the mix. Add the cream to the bowl, and whisk vigorously until the mixture's smooth & frothy. The longer you whip, the fluffier your eggs will end up being.
Melt the butter in a large skillet over medium heat, then reduce heat to medium low.
Pour the egg mixture out into the skillet. Let the eggs cook low and slow, using a spatula to occasionally fold the eggs and break up. You can do this by using the spatula to pull/fold the cooked outer edges back in towards the center. The uncooked mixture will flood out.
Continue pulling the cooked eggs toward and folding them into the center. When no more egg mixture floods out to the edges, start scrambling your eggs. Break them up and stir them quickly and evenly so all bits of egg cook evenly. Working quickly will prevent overcooking, sticking, or burning.
Remove the skillet from heat, and let the eggs rest for 60 seconds. Serve these moist, fluffy eggs with your favorite breakfast sides.
Calories: 342kcal | Carbohydrates: 2g | Protein: 17g | Fat: 29g | Saturated Fat: 15g | Cholesterol: 547mg | Sodium: 249mg | Potassium: 204mg | Sugar: 1g | Vitamin A: 1330IU | Calcium: 93mg | Iron: 2.3mg