If you thought there was no way to elevate scrambled eggs to an unforgettable culinary experience, we’re here to show you the way. Serve these alongside homemade Southern buttermilk biscuits and a nice bowl of fruit, and you’ll have as good a breakfast as you’ve ever experienced.
🥚 Recipe Ingredients
Only a handful of ingredients are required, but the eggs are most important. Find ingredient notes (including variations) below.
🐔 Ingredients Notes and Variations
- Fresh eggs – Seek out farm fresh eggs, and you will not be disappointed. If you don’t know anyone with chickens, then seek out a farmer’s market. If not, go with top-notch organic eggs from a good market.
- Butter – Not much is needed. We recommend unsalted, but salted will work, too, just don’t oversalt later.
- Water – This is the secret to the fluffiest eggs. Cream is a common and delicious addition, but won’t yield as fluffy eggs as water. Think “steam.”
- Seasoning – Kosher salt, and if desired, freshly ground black pepper.
- Additional flavor enhancers – Snipped chives are delicious to sprinkle on top. Just as the eggs are almost done, you can stir in some cheese, such as bits of brie, small shreds of fontina, are shavings of Parmesan.
Expert Tip
We can’t stress enough how using farm fresh eggs makes a world of difference. Ask your neighbors if they know where you could find them. Google it. There are lots of folks who have a chicken coop and love to share their eggs.
👩🏼🍳 How To Make the Fluffiest Scrambled Eggs
- Step 1: Crack fresh eggs into a bowl and whisk vigorously until air bubbles appear.
- Step 2: Melt butter over very low heat, swirling the skillet to cover the bottom of the pan.
- Step 3: Add water to eggs without stirring, then transfer to the skillet and let them sit without disturbing them.
- Step 4: Use a spatula to move eggs that are beginning to set towards the center of the skillet.
- Step 5: Continue until eggs are almost completely cooked and season with salt.
- Step 6: Serve at once, garnished with snipped chives.
🍳 The Tools You Will Need
- Sturdy, medium-sized bowl – For whisking the eggs.
- Metal whisk – Not too large. The smaller kind makes it easier to whisk with lots of elbow grease.
- Non-stick skillet – This is critical. If you have a smaller non-stick skillet, you may want to cook the eggs in batches.
- Rubber spatula – This is for gently pushing the eggs to the center as they slowly begin to cook.
🙋🏽♂️ Frequently Asked Questions
Start by asking neighbors and friends. Lots of folks have chicken coops and have plenty of eggs. Google nearby farms that offer fresh eggs.
The eggs are so delicious, they are still yummy even after they cool off. But, they are definitely best served fresh from the skillet. If making a large batch, place them in a covered pan and place in a low-temperature oven (250°F) until ready to serve.
Lots of chefs and home cooks add a splash of cream to the scrambled eggs. It adds a luxuriousness to the eggs. However, the cream will keep the eggs from being quite as fluffy. But, they are excellent either way.
🌞 Other Classic Egg Recipes
Ready to make the absolute best eggs of all time? Go for it!
And when you do, be sure to take a photo of them, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!
Fluffiest Scrambled Eggs
Video
Equipment
- 1 metal whisk and bowl for whisking eggs in
- 1 12" non-stick skillet
Ingredients
- 4 farm-fresh eggs
- 2 tablespoon unsalted butter
- 2 tablespoon water
- 1 pinch Kosher salt
- Ground black pepper optional
- 2 tablespoon chives finely chopped, optional
Instructions
- Crack the eggs into a medium-sized bowl. Use your whisk to vigorously mix the eggs for 1 to 2 minutes. Air bubbles should be visible.4 farm-fresh eggs
- Meanwhile, heat your skillet over low heat. Add the butter and swirl it around until completely melted.2 tablespoon unsalted butter
- Add the water to the top of the whisked eggs. Don't stir! Carefully transfer the heavily whisked eggs to the skillet. Don't stir the eggs. Let them rest until just beginning to set in places (usually 2 to 3 minutes).2 tablespoon water
- Use your silicone spatula to gently push the eggs (that have begun to set) toward the middle of the skillet, allowing the runny, uncooked eggs to run into the area on the skillet that is open.
- Continue this process until the eggs are almost fully scrambled. Remove from heat and keep slowly stirring the eggs and sprinkle in a healthy pinch of salt, and pepper, if using. The heat from the skillet will finish cooking the eggs. Don't overcook!1 pinch Kosher salt, Ground black pepper
- Serve at once, garnishing with snipped chives, if using.2 tablespoon chives
JUDY PALMER says
I absolutely love watching you two and I have followed and used so many of your recipes that I feel like a great cook! Thank you!
Kris Longwell says
Hi Judy! So sorry for the extremely delayed response, but, we want you to know how much this means to us! We are thrilled you are enjoying our recipes and videos! It’s people like you that make us love what we do! Thanks so much for the wonderful review! You are the BEST!!
JUDY PALMER says
Oh Kris, I know I am and thank you for recognizing that I am the best! 🙂 and thank you so much for the wonderful tip about getting farm fresh eggs. I searched and found a place not far from me that I can buy them and they absolutely made a huge difference in my scrambled eggs. They are fabulous. even my German Shepherd will eat them and she never liked scrambled eggs before! YUMMY!
I tell everone I know about your website!
Kris Longwell says
Yay!! We love everything about this…especially that you German Shepherd gave a ‘paws up’ for the eggs! We are so happy you found the farm fresh eggs and had such great success with the scrambled eggs! You just keep on being the BEST!!!! xoxo Kris & Wesley
Nancy Durkin says
I have always followed this recipe (almost) exactly, but in the past made it with cream or half and half instead of water. Can’t wait to try this new method! It makes sense.
Request: Do you have any tips on first class quesadillas? I love cheese, onions, and jalepenos. Crispy and warm. With sour cream and pico de gallo on the side. !!! A tiny bit of heaven on Earth.
Diana says
ABSOLUTELY the perfect way, to make an egg that is scrambled….My fav! I don’t like them any other way, actually….LOL! I do sometimes add cream instead of water (tiny amount) but water is the way to luscious, fluffy and soft eggs!!
Nailed it!!!
Now, we need to all move next door to Ina Garten. Can you imagine the fun, we would all have???