Grammy's Kitchen · Scrambled Eggs · Scrambled eggs - soft and creamy, just as th
One of 34 scrambled eggs recipes we measured
It ranks #1 of 34 for fluffiness among the scrambled eggs recipes we compared. 35 cooks on www.recipetineats.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 34.
| this recipe | typical | |
|---|---|---|
| dairy | 15% | 0% |
| fat | 8% | 8% |
| salt | 1% | 0% |
| liquid | 15% | 2% |
Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 200 g | 4 eggs |
| 30 g | 2 tbsp milk (, any fat % (optional, Note 1)) |
| 2 g | 1/4 tsp salt |
| 4 g | 2 grinds black pepper |
| 15 g | 1 tbsp / 15g butter ((or margarine or oil)) |
| 160 g | 4 slices bread (, toasted & slathered with butter) |
Method: 8 steps, published by www.recipetineats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Nagi, you are a life-changer! These eggs are perfection. Turns out I have been badly overcomplicating things for years. One question - if I wanted to make my scrambled eggs cheesey, what would you recommend? Grated cheese at the beginning of cooking?” — a cook, 5★
“These were perfect, I followed one of the comments to add a generous TBSP of grated cheese & a pinch of salt after I turned them off. So good, so professional. I'm a bit ashamed I've been making the crash & bash type all these years.” — a cook, 5★