Easy Scrambled Egg Recipes For Creamy And Fluffy Eggs That Beginners Can Cook

Easy scrambled egg recipes

Consisting of only eggs, the cheapest protein available, scrambled eggs are an affordable and easy way to pick up cooking. While the dish may look simple, its technique is hard to master. Take your eye away from the stove for just a few seconds, and the eggs might turn from delightfully creamy to dangerously rubbery. While there are numerous types of scrambled eggs, they can largely be broken down into two schools: creamy and fluffy. The difference between these two varieties is the size of the egg curds which give different textures. Read on to see how you can whip up these easy scrambled egg recipes.

Creamy Scrambled Eggs

The key to creamy scrambled eggs is constant movement and low heat. By moving them around all the time, pockets of air and steam will be removed, resulting in extra smooth and silky eggs. The eggs take slightly longer to cook, requiring around five minutes from start to finish. To prevent the eggs from being overcooked while sitting on the pan for too long, prepare all the ingredients and equipment beforehand.

Start by beating three eggs with a fork in a mixing bowl. Season with a touch of salt and a knob of butter. The butter gives an added touch of creaminess, making the eggs velvety smooth.

Add a knob of butter to a frying pan on low heat. When the butter is almost melted, add in the eggs and stir constantly.

Scramble the eggs around, until the curds are broken into small pieces. Keep a firm eye on the eggs. Remember, the secret to creamy scrambled eggs is to keep them moving around on low heat.

Feel free to briefly remove the pan from the stove when the eggs look like they’re cooking too fast.

Sir the eggs constantly and keep cooking them until they are almost set without any runny bits.

When the eggs look rich and creamy, transfer them onto a plate and serve immediately. Sprinkle with a touch of black pepper.

Yield: Serves 1
Cooking time: 5 minutes

Ingredients:
3 eggs, room temperature
½ tsp salt
¼ tsp black pepper
1½ tbsp unsalted butter

Directions:

In a mixing bowl, beat the eggs lightly with a fork until the whites and yolks are combined.
Season with salt and add ½ tablespoon of butter to the eggs.
In a frying pan over low heat, melt one tablespoon of butter and add the egg mixture to cook.
Keep the eggs moving, stirring constantly with a spatula while scraping the edges off the sides.
When the eggs begin to set, transfer the eggs to a plate and serve immediately. Sprinkle with a touch of black pepper.

Fluffy Scrambled Eggs

The scrambled eggs found in McDonald’s Big Breakfast are similar to fluffy scrambled eggs. Unlike the creamy version, these eggs are moved around less. This allows them to trap air, giving large moist curds. As for the technique, the key is to fold the eggs until they become moist and solid, instead of violently scrambling them together.

Start by aggressively beating the eggs in a mixing bowl. Make sure that the yolks and whites are combined so that there wouldn’t be any extra lumpy pieces later. Season with salt.

Melt a knob of butter in a frying pan on medium heat. It’s important to swirl the butter around the pan so that the eggs will not stick.

When the butter has fully melted and begins to sizzle slightly, put the heat to low and add the eggs. The eggs have to enter a hot pan to form its shape immediately.

Don’t stir the eggs right away. Give some time for them to set and cook by themselves. After five seconds, start cooking the eggs by pushing the edges to the centre to form large curds.

Be gentle when cooking the eggs. I like to use a rubber spatula and large folding motions that encourage the eggs to develop large curds.

The eggs are done when they’re no longer runny but still have large shiny parts remaining.

They should be large and solid, instead of creamy and mushy. Transfer them to a plate and serve immediately. Sprinkle with a touch of black pepper.

Yield: Serves 1
Cooking time: 5 minutes

Ingredients:
3 eggs, room temperature
½ tsp salt
¼ tsp black pepper
1 tbsp unsalted butter

Directions:

In a mixing bowl, beat the eggs with a whisk until the whites and yolks are well combined. There should not be any distinctive strands of egg whites. Season with salt.
Melt the butter in a frying pan over medium heat. When the butter is fully melted, put the heat to low, and add the egg mixture.
Let the eggs cook for around five seconds before pushing the edges to the centre to form large curds. Continue to fold the eggs from time to time, until no liquid eggs remain.
Transfer the scrambled eggs onto a plate and serve immediately. Sprinkle with a touch of black pepper.

Easy scrambled egg recipes for everyone

Scrambled eggs was one of the first few dishes that I made in the kitchen, and they’re great stepping stones to even tastier creations. There’s no need to feel bad if you mess them up, keep going again and you’ll be rewarded with eggs that’ll turn up perfectly every time.

For more egg dishes, check out our easy omelette recipes. For an extra tinge of nostalgia, be sure to keep this Neopets omelette recipe handy!

Photos taken by Suphon Liao, edited by Kerrianne Goh.