Grammy's Kitchen · Scrambled Eggs · Scrambled Eggs with Rice
One of 34 scrambled eggs recipes we measured
from www.budgetbytes.com
It ranks #1 of 34 for fluffiness among the scrambled eggs recipes we compared. 3 cooks on www.budgetbytes.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 | |
|---|---|---|
| fat | 4% | 8% |
| salt | 2% | 0% |
| liquid | 0% | 2% |
Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 300 g | 6 large eggs* ($4.02) |
| 27 g | 2 Tbsp cooking oil ($0.08) |
| 2 tsp gochujang (or to taste)** ($0.16) | |
| 740 g | 4 cups cooked rice, warm*** ($0.43) |
| 48 g | 3 Tbsp soy sauce ($0.18) |
| 14 g | 1 Tbsp toasted sesame oil ($0.30) |
| 600 g | 4 green onions, sliced ($0.50) |
Method: 4 steps, published by www.budgetbytes.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This has become my go-to breakfast even for busy mornings. I don't usually have gochujang, but I sub in some chili crisp (same ratio). Love that it's so easy to sub in whatever veggies/leftovers I have on hand for extra fiber/nutrition! I had some leftover veg” — a cook, 5.0★
“For such a simple dish, it is so delicious! I used brown rice because I need the nutrients and lower glycemic index, so it is great with white or brown.” — a cook, 5.0★