Name: Easy Fluffy Scrambled Eggs
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Ingredients: 2 eggs; 7 tablespoons milk; ½ teaspoon salt; 1 pinch ground black pepper; 1 tablespoon olive oil

These scrambled eggs are fluffy like no other.

Easy Fluffy Scrambled Eggs

eggs

milk

salt

black pepper

olive oil

Beat eggs in a bowl with a fork. Add milk, salt, and pepper; beat until well mixed.


Coat a small skillet with olive oil and heat over medium heat. Pour egg mixture into hot skillet; cook and stir until eggs are set, 3 to 5 minutes.


This is exactly how my father in law made eggs. He always told me that the key to good eggs is wisking the egg-milk mixture until it's frothy. He didn't cook his in olive oil, it was either a hunk of butter or a hunk of bacon grease. He also told me that you had to keep eggs moving in the skillet to prevent scorching. This is still my go-to quick scrambled egg recipe.

I read this recipe and thought, surely the author does not mean 2 eggs for 7 Tablespoons of milk.  (7 Tablespoons of milk is just shy of 1/2 Cup). Nonetheless, I pressed on and made the recipe as directed, mainly to save a novice cook the trouble. Sure enough, it was too milky; the liquid separated and ran all over the serving plate.

The title doesn't lie- these scrambled eggs are very fluffy! I'd go a little lighter than recommended on the salt, though. I put the 1/2 teaspoon in and it was pretty salty.

I agree with at least one other review that I read.  Way too much milk and way too much salt.  I will try it again and cut the recommended amounts of milk and salt in half and see how it goes.

Ok so I don't like scrambled eggs but my kids love my moms. So trying to duplicate mine always came out flat and over cooked. Everyone just said add more milk, but never could quantify how much was the right amount. Well thank you for telling me exactly how much milk to add!! This worked out great. I do place the eggs on a paper towel before serving as the juices creep the kids out.

Too much milk and too much salt.  I suppose salt depends on your taste, but I only used 1/8 tsp (instead of 1/2 tsp) and that was plenty.

Like another reviewer said, there was a lot of liquid left once the eggs were cooked.  I think I will try 4 tbsp next time.

The eggs were fluffy though.

This is virtually the same recipe as my mom's scrambled eggs, which I could not stand when I was growing up, and when I made them for the kids, they thought the eggs tasted horrible, too. However, we'd all had scrambled eggs in other places and loved them, so after some investigating, we discovered the difference was the milk. Ever since, I've only made scrambled eggs WITHOUT milk and they taste fantastic.

Great recipe! The scrambled eggs were really light and fluffy!

This is simple and delicious! The best scrambles eggs I have ever made!

My eggs came out extremely watery. 7 tbsp of milk for two eggs is way too much. Plus after they were done cooking they were saturated in olive oil.

Fabulous. I halved the ingredients to make a smaller serving but added the regular salt amount. Later my sister made the correct recipe and it tasted really nice.

Eggs were very light and fluffy. The only issue was the excess liquid. I will tweak the recipe until it is perfect for me.

I never made scrambled eggs before and this was easy. I did read through the reviews first and decided to use 4 tablespoons of milk and sprinkle the salt and pepper in. It worked out perfectly. Fluffy and delicious!

This is my favorite scrambled egg receipe. I made it a few times by the receipe exactly. It was good but very runny. This last time I decided to reduce the milk a bit and that seemed to help a lot.

Just, no! Hold the milk, hold (most of) the salt and hold the oil. Use a nonstick pan with maybe a tsp. butter. Whisk your eggs well. If you're  up for the extra fat and calories, drop a TBSP. soft cream cheese or even boursin as you stir. Medium high, then drop to medium heat. Don't overcook and they'll be soft.

worst version i have read and i had read many. too much milk,look at the color of xoojed eggs. i prefer gordon ramsey's which uses  a pot and adds cream fraiche just befoe they are done. he moves the pot off the heat while stirri g tgen returns it etc.

Omg !! Whyyyy ??? I do not understand the addition of milk to scrambled eggs. Butter, eggs, a hot pan. Move em around as soon as they set. My family won’t even eat any scrambled eggs if they aren’t mine. So easy, no need for all this hoopla

My eggs were super watery and tasted like milk more than eggs. 7 tbs of milk is way too much

They were really fluffy but WAY to salty. My advice? Use a little less salt!

I like the recipe but I think it is too much milk. Try using 2 tablespoon of milk instead of 7. Lighter on the salt and pepper as well.

This is how some make everyday scrambled eggs, although too much milk and salt. You use oil if your gonna fry your eggs, butter if you scramble your eggs. Personally I prefer creamy, fluffy scrambled eggs and to get what I call a perfect scrambled egg is just scramble over med-low heat in butter until they are the consistency you like.

I agree. Too much milk. I will try again with half the milk. The eggs tasted good , but I didn't like them swimming in the excess milk

you can get eggs just as fluffy with water instead of milk if you want to save some calories or have lactose issues.

I tripled the recipe with six eggs, used 1 teaspoon of salt and used the recommended 21 tablespoonfuls of milk (1.3 cup). The eggs came out a little too salty for my taste and there was separation of the egg from the liquid. However, they did come out fluffy. Next time, I would use less milk and reduce the amount of salt.

I would only use half of the salt I also put crushed red pepper and cheese on it

Very easy recipe and quite fluffy results, I loved it!

I use heavy cream in my scramble eggs &amp; wait until the end before I serve it to put salt &amp; pepper I prefer my scrambled eggs “wet” is what they call them no over cooking them. Delicious every time.

I used bacon grease occasionally in place of olive oil. This recipe has been in my family for over 75yrs and it’s awesome.

Pretty great! I don't use quite that much milk. Still, it works! As a Greek, I like the idea of olive oil, but I prefer a bit of butter. Just my "old school" chatter. I agree with the technique of swirling the pan when you put the eggs in. Helps prevent "skin" prevention.  Can also try some whipped cream cheese in the egg mixture. Depends on where you're going with the eggs.Good recipe!

The fluffy scrambled eggs are very good and very easy to make.

I didn’t try this recipe. Comments are for those questioning the milk.You don’t have to add milk to make eggs “fluffy “.Have the pan hot and after pouring in the eggs minimal stirring makes them light and fluffy.

Fluffiest scrambled eggs I have ever made. I used less salt and I agree with another review that you might want to put on paper towel before serving to remove some of the moisture. I will definitely be making scrambled eggs this way from now on. Thank you!

Too much salt and too much milk.  Re. salt:  I am a person who typically likes more salt than other people.  Re. milk:  Very surprised while cooking that there was so much liquid that would just not absorb or evaporate.  At close to 5 minutes over medium heat,  I got tired of waiting  so  I actually drained the excess liquid out of the pan over the sink and then cooked another 30 seconds.   Next time, I will use half the salt and half to two-thirds the milk  and it may be just right.

I like it but next time I'm going to cut out the salt. it seemed too salty.

Used less milk (5 tbsp) and less salt (3 dashes) than called for but it was still too salty. Fluffy, though, so that was good.

Simply delicious and easy to make in a few minutes!!

Very good but I definatley am glad I read reviews before cooking. Basically i doubled the eggs and kept everything else the same. But so good and super fluffy.

woke up, found out i have nothing, not even bread to eat for brunch. but i do have eggs. googled for scrambled eggs recipe and bumped into this, tried it and ma eggs were super fluffy!!! loves it! ate it with mayo and chili sauce though, that's how my asian tongue likes it. haha~

I added heavy cream and it made the eggs so luscious and rich. Crack eggs in a bowl and add heavy cream to eggs and beat until blended. You can feel the texture of the eggs change.

Easy Fluffy Scrambled Eggs

Prep Time: 5 minutes

Cook Time: 5 minutes

Total: 10 minutes

Servings: 1

Author : alfonso

Ingredients

Instructions

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