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postheadericon Fluffy Scrambled Eggs


(Pictured:  Scrambled Eggs and Pancakes found here: No Box Pancakes)

I love eggs but some days I want an egg which is not boiled, poached or fried whole.  Some days I want a nice, fluffy plate of scrambled eggs.  They go so well with pretty much everything and are soooo easy.  You can use this same recipe for Fluffy Omelettes too (Recipe to be added)

What you need:

2 eggs per person

1 tbsp (30 mL) Milk per two eggs

Salt and Pepper

1 tbsp (30 mL) butter per two eggs

Frying pan




Whisk or fork

Measuring cups/spoons

How to do it:

  • Crack your eggs into your bowl and add the 1 tbsp (30mL) milk, salt and pepper.  Whisk the eggs with a wire whisk or fork.  Whisking means beating the eggs up fast in a mixing motion.  If they start to scream, you’ve gone too far. lol


  • Turn your stove element on to a medium setting and add 1 tbsp (30 mL) butter to it.  Coat the pan with the butter.


  • When the pan is hot, add the egg mixture and let sit on the medium heat until it starts to get more solid rather than liquid.  When the bottom of the eggs are cooking, flip them over and use your spatula to chop up the eggs so you can cook them really well.  They should not be watery at all when they are fully cooked.


  • When the eggs are shiny and cooked, put them on your plate and gobble them down.

*NOTE:  Using lower heat will bring about fluffier eggs.  Turning your heat up too high will result in your eggs becoming scorched and or burnt.  Slow and steady is the best way to get the fluffiest eggs.


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