Super Fluffy Scrambled Eggs

I tried over a very long time to make the perfect scrambled eggs fluffy and light; I think I finally perfected them. The secret is so simple: “beat the egg as if there is no tomorrow”. The more air is in the eggs, the more fluff will end up on your plate.

What you need: (4-6 people)

  • 8 eggs
  • 1/2 cup of milk (or 125 ml)
  • 2 Tbsp Butter or margarine
  • Salt and Pepper to taste

What you need to do:

  • Crack the eggs into a bowl
  • Beat the eggs, preferably with an electric whisk, until they are nicely combined
  • Add the butter to a large pan and set to medium heat so the butter starts melting
  • Add the milk to the eggs and whisk on the fastest setting to add as much air as possible to the mixture. I usually let the machine run for about 2-4 minutes.
  • Add the mixture to the pan
  • leave to set a little in the pan
  • Use a spatula and gently push the edge of the egg into the center of the pan. Repeat until all of the egg is nice and fluffy
  • I usually add a sprinkle of chive or parsley to the egg












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