The best recipe for silky, outrageously good Soft Fluffy Scrambled Eggs. Master the art of making soft scrambled eggs with these tips.
Eggs are some of the healthiest food you can eat. Albeit, without the butter in this recipe. They are full of protein and makes a great start to the day.
If you want to omit the butter, try avocado oil spray or coconut oil.
Soft Fluffy Scrambled Eggs never fail to please! I’ll admit I love to cook…. for others. I love to feed others. But, when I’m the only one home and eating, I either don’t eat or make the quickest thing possible. More times than not, I scramble a couple of eggs regardless of the time of day.
Eggs are so hearty and filling. As well, if you don’t add a lot of oil, they’re super nutritious!
Eggs, as well as milk, contain the highest biological value for protein. One egg has only 75 calories but 7 grams of high-quality protein, 5 grams of fat, and 1.6 grams of saturated fat, along with iron, vitamins, minerals, and carotenoids. Eggs are dense in disease-fighting nutrients like lutein and zeaxanthin. These carotenoids may reduce the risk of age-related macular degeneration which is the leading cause of blindness in older adults. Additionally, brain development and memory may be enhanced by the choline content of eggs.
Convinced to need more eggs in your diet?
How to make Soft Fluffy Scrambled Eggs
First, the secret to really soft eggs is to cook them low and slow. Place the eggs in a saucepan over very low heat. Stir them frequently if not continuously breaking up the curds as they form.
Second, the other secret to soft scrambled eggs is adding cornstarch. The cornstarch keeps the eggs soft. The ratio per egg is listed below so you can make as many as you want.
For each egg, you’ll need
- 1/2 teaspoon cornstarch
- 1/2 tablespoon milk or cream
- 1 tablespoon butter
Finally, you’ll enjoy these egg recipes too
Soft Fluffy Scrambled Eggs
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- 3 large eggs at room temperature
- 1 and ½ teaspoon cornstarch
- 1 and ½ tablespoon whole milk
- salt to taste
- 3 tablespoons butter
- Melt the butter in a medium-sized non-stick skillet over medium-low heat.
- Whisk the eggs. Dissolve the cornstarch in the milk then whisk into the eggs. When the butter is just barely bubbling, add the eggs to the pan directly in the center.
- Watch for the edges of the eggs. When they just barely start to set gently swipe a spatula around the edges of the pan to create large soft curds. Don’t flip the curds over, instead continue this pushing process. Pause in between to allow time for the eggs to cook but working quickly enough so as not to overcook the eggs, just gently pushing the eggs to form curds. The entire process should take 2-3 minutes or less.
- When the eggs are barely set and you have some big folds of soft eggs, remove from heat. Serve immediately.
You can also find great recipes at Recipe Index or and Meal Plan Monday or Weekend Potluck.
Scrambled is the only way I eat eggs since I’m not a fan of egg whites. I love the texture of your scrambled egg recipe. I’ve never heard of using cornstarch in them and now I won’t make them any other way. I did add some southwest seasoning and a few shreds of Cheddar when I made these this morning. Topped them with chopped tomatoes and green onions. Delicious!
Truly delicious and the texture was perfect! Never would I ever have thought to add cornstarch.
Are any of your recipes stage 3 kidney and diabetes friendly? These are the only ones I can have the. Thanks Kathy.
Bruce Haskin Sr says
I have used milk in the past, but I find I get better results with a heaping tablespoon of sour cream. The result is a velvety texture that is both fluffy and soft textured.
Thanks! Very interesting; must try.