Fellow hot breakfast lovers, I’m excited to share my favorite scrambled eggs recipe with you. It’s fluffy, moist, tender, and ready in around 3-5 minutes. Best of all it is around 64 calories per serving!
The Secret to Incredibly Fluffy Scrambled Eggs
A bit of cornstarch and a bit of water cooked over medium-low heat. Simple and easy right? It turns out that the starch and water mix makes the scrambled eggs stay fluffy even if you overcook them.
Using a Neutral Cooking Oil & Water Instead of Butter & Milk
My choice to use a neutral cooking oil (canola or avocado) and water in this recipe is so that the eggs can taste eggier rather than buttery and creamy. Please feel free to use butter and milk in place of oil and water if you prefer.
Scrambled Eggs Step-By-Step Pictures
Storage & Reheating
Fridge: Leftover scrambled eggs can be stored in an air-tight container for about 3 days with minimal loss of taste and flavor.
Freezer: Freezing scrambled eggs is not recommended.
Reheating: Cover the scrambled eggs fully with a moist paper towel and heat in a microwave at medium power for about 30 seconds per serving to prevent overcooking.
Please share your experience in cooking this Scrambled Eggs recipe. I’d love to hear your cooking notes and storage tips!
Scrambled Eggs Additions & Variations
If you are feeling adventurous, try adding the following in step 2 of the cooking instructions.
- Scallions (Green Onions)
- Chives
- Sweet Pickled Radish
- Hoisin Sauce
- Siracha Sauce
- Lao Gan Ma Sauce
What to Serve With Scrambled Eggs
I love starting my day with some scrambled eggs, toasted sourdough (or rye) bread, microgreens with spicy pickled radish, fresh fruit, and a cup of tea. It’s an explosion of savory, crunchy, spicy, sweet, and bitter flavors that taste incredible together. Best of all, it’s about 196 calories for a plateful of food!
Easy Scrambled Eggs
Equipment
- Frying Pan 8-Inch *Nonstick preferred to minimize oil usage.
- Small Bowl
- Wisk *Fork or chopsticks also works to scramble eggs.
- Spatula
- Measuring spoons
- Silicone Basting Brush *To spread the oil evenly around the frying pan.
Ingredients
- 2 large eggs
- 1 tbsp water
- 1 tsp cooking oil
- 1 tsp cornstarch (1/2 tsp for each egg)
- 1/6 tsp salt
- 1/8 tsp sugar
Optional
- 2 tbsp microgreens
- 1/4 tsp ground black pepper
Instructions
- In the small bowl, add water, cornstarch, salt, and sugar. Mix thoroughly.
- Add eggs to the small bowl. Mix well. Wisk vigorously until the eggs are foamy.
- In the frying pan, add cooking oil and spread it around the pan using the silicone cooking brush. Heat the frying pan over medium heat for 1 min.
- Turn heat to medium/low. Pour the eggs into the frying pan. Let the eggs set for 5 to 10 seconds before using a spatula to push the cooked outer edges towards the center of the frying pan. Tilt the pan for the uncooked eggs to move into the area you pulled the eggs back from. Repeat until cooked scrambled eggs gather in the center of the frying pan.
- The scrambled eggs may be runny in texture. If you prefer runny scrambled eggs. Remove from pan. If you like them more cooked, using the spatula swirl the eggs around and cook for 10-15 seconds more.
- (Optional) Break into small chunks for easier serving and eating.
- (Optional) Add ground black pepper and garnish with microgreens.
- Serve immediately for incredibly fluffy, moist, and tender scrambled eggs.
What a nice recipe card… 😉
Thank you for all your work in getting it to look this way!