How to Make Easy Cheesy Fluffy Scrambled Eggs

The Secret’s Out

The key to fluffy scrambled eggs is no longer a big mystery! Trust me, these scrambled eggs are NOT your average breakfast eggs. They’re soft, fluffy, and ooey-gooey in all the right ways. Mick asks for them almost every day for breakfast – so you know this method results in something absolutely delicious!

Tried and True

I started making scrambled eggs with my Grammie when I was reallllllly little. I know I was young because I can remember sitting on the counter and being overjoyed that I was in charge of ripping the cheese into little pieces to mix into the eggs…. how easy is life when you’re little?!

Anyways, I’ve definitely mastered the FLUFFINESS of scrambled eggs since my days of helping with the cheese. I even applied this to my Fluffiest Veggie Frittata! Now that I am the head chef of my own kitchen I’ve learned three things…

3 Keys to Fluffy Scrambled Eggs

If you want to make FLUFFY, TASTY,  CREAMY  scrambled eggs, keep these three things in mind:

1. Add Liquid

The first key to making deliciously fluffy scrambled eggs is to add a splash of milk, cream, or water. Adding about 1 tablespoon of liquid per egg when you scramble them makes a huge difference in fluffiness by time they’re cooked.

2. Low Heat

Most importantly, you can’t cook them at too high of a temperature… Keep your heat on low, and raise it to medium as necessary. It may take 2-3 minutes longer, but if you want a delicious breakfast, it’s absolutely worth the wait.

3. Keep it Together

Lastly, resist the urge to chop the eggs into little pieces or squish them down with the back of your spatula! If you want FLUFFY scrambled eggs you need to keep the eggs together in one pile as much as possible. Ultimately, you will be cooking them similar to how you cook an omelette.

Easy Cheesy Fluffy Scrambled Eggs

Print This

Serves: 1 Prep Time: 2 Minutes Cooking Time: 5 Minutes

Ingredients

• 2-3 eggs
• 2 tbsp. water, milk, or cream
• 1/4 tsp. each sea salt and pepper
• Cheese, crumbled into small pieces - optional
• Avocado oil, for greasing
• Non-stick pan

Instructions

1. Combine eggs and liquid in a small bowl. Scramble them with a whisk or fork until eggs are slightly bubbly from the mixing.
2. Place your non-stick pan on medium heat, then add avocado oil. Once the pan has started to heat up, add your eggs and turn the heat to medium-low. Let the eggs cook for a minute, then push the sides in towards the center with your spatula. Continue to push the outside toward the center so that the liquid egg on top runs onto the pan.
3. Once the top is still gooey but the bottom is fairly cooked, flip the entire thing like a really big pancake. Once the eggs seem cooked through, remove from the pan and dig in!

Notes

I usually make Mick's scrambled eggs with 3 eggs, 1 tbsp. water, 1 tbsp. whole milk, and 2 pieces of organic cheddar or American cheese.... and sometimes I add chopped bacon.

Fluffy Scrambled Eggs topped with pumpkin seeds and severed over sautéed kale + apple slices and nut butter on the side

 What’s your favorite trick to making fluffy scrambled eggs? Comment below!