Best Kittencals Fluffiest Scrambled Eggs Recipes

KITTENCAL'S FLUFFIEST SCRAMBLED EGGS

Kittencal's Fluffiest Scrambled Eggs image

Once you make these eggs you will never go back to your old way again, this is the way the higher end restaurants prepare their eggs ----for six eggs you may increase the milk by 1 tablespoon, do not add in more than 1/4 teaspoon baking powder --- if you are not afraid of some extra calories for 4 eggs use 2 tablespoons whipping cream in place of low-fat milk :)

Provided by Kittencalrecipezazz

Categories Cheese

Time 5m

Yield 2 serving(s)

Number Of Ingredients 7

Ingredients

2 teaspoons butter (or to taste, can omit and use vegetable spray, the butter is better)
4 large eggs
2 tablespoons milk (low fat milk is okay to use)
1/8 teaspoon baking powder (don't be shy to add in even 1/4 teaspoon)
1/4-1/2 teaspoon salt (or to taste)
fresh coarse ground black pepper
1/2 cup grated low-fat cheddar cheese (optional)

Steps:

In a bowl whisk the eggs vigorously with milk, baking powder, salt and black pepper until very well combined; let stand at room temperature for 5-7 minutes.
Heat butter until sizzling over medium-high heat in a large skillet (or spray the skillet with vegetable spray).
Whisk eggs again briefly then mix in the cheese (if using).
Pour into the hot skillet, stirring constantly with a small heat-proof spatula until they have reached desired consistency (DO not overcook the eggs, they will cook more when removed to a plate!).

THE SECRET TO FLUFFY SCRAMBLED EGGS

The Secret to Fluffy Scrambled Eggs image

In search of tender, fluffy scrambled eggs? Here's the only ingredient you need, and the chef-approved method for how to make scrambled eggs worthy of any morning. And, no... you don't add milk! Garnish with creme fraiche or sour cream, hot sauce, and chopped herbs.

Provided by Edible Times

Time 15m

Yield 2

Number Of Ingredients 6

Ingredients

1 tablespoon olive oil
¼ cup diced bell pepper
¼ cup chopped fresh mushrooms
4 large eggs
1 pinch salt
4 teaspoons butter

Steps:

Heat oil in a skillet over medium-high heat. Saute bell pepper and mushrooms until soft, about 5 minutes. Set aside.
Whisk eggs with salt until completely combined and very foamy.
Melt butter in another skillet over low heat until bubbling. Add eggs and stir frequently for even, moist curds, 2 to 3 minutes. Once eggs are thickened and creamy, but still shiny, add sauteed vegetables, and stir to incorporate. Remove scrambled eggs from the pan before they begin to look dry, as they will continue to thicken off the heat.

Nutrition Facts : Calories 280.7 calories, Carbohydrate 2 g, Cholesterol 393.5 mg, Fat 24.9 g, Fiber 0.4 g, Protein 13.2 g, SaturatedFat 9.2 g, Sodium 198.9 mg, Sugar 1.4 g