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Nutrition Facts
Serving Size 1 (149g) Recipe makes 2 servings
Calories 190
Calories from Fat 128		(67%)
Amount Per Serving		%DV
	Total Fat 14.3g	21%
	Saturated Fat 5.9g	29%
	Monounsaturated Fat 5.0g
	Polyunsaturated Fat 1.5g
	Trans Fat 0.0g
Cholesterol 435mg		145%
Sodium 487mg		20%
Potassium 158mg		4%
Total Carbohydrate 1.6g		0%
	Dietary Fiber 0.0g	0%
	Sugars 0.8g
Protein 13.1g		26%
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Kittencal's Fluffiest Scrambled Eggs

Recipe #251220 | 5 min | 5 min prep | add private note

⁽⁹³⁾ RATE IT NOW Print Recipe

By: KITTENCAL
Sep 5, 2007

Once you make these eggs you will never go back to your old way again, this is the way the higher end restaurants prepare their eggs ----for six eggs you may increase the milk by 1 tablespoon, do not add in more than 1/4 teaspoon baking powder --- if you are not afraid of some extra calories for 4 eggs use 2 tablespoons whipping cream in place of low-fat milk

SERVES 2 (change servings and units)

Ingredients

2 teaspoons butter (or to taste, can omit and use vegetable spray, the butter is better)
4 large eggs
2 tablespoons milk (low fat milk is okay to use)
1/8 teaspoon baking powder (don't be shy to add in even 1/4 teaspoon)
1/4-1/2 teaspoon salt (or to taste)
fresh coarse ground black pepper
1/2 cup grated low-fat cheddar cheese (optional)

Directions

1
In a bowl whisk the eggs vigorously with milk, baking powder, salt and black pepper until very well combined; let stand at room temperature for 5-7 minutes.
2
Heat butter until sizzling over medium-high heat in a large skillet (or spray the skillet with vegetable spray).
3
Whisk eggs again briefly then mix in the cheese (if using).
4
Pour into the hot skillet, stirring constantly with a small heat-proof spatula until they have reached desired consistency (DO not overcook the eggs, they will cook more when removed to a plate!).

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Featured Reviews for This Recipe

From: Natalie #5

On Nov 22, 2009

I have never been very good at making scrambled eggs for some reason, but with this recipe I am great at it! Thanks Kittencal!

0 people found this review helpful

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From: PearTree

On Nov 19, 2009

Fantastic!!!

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From: The Flying Chef

On Nov 25, 2007

Absolutely fabulous, I made these this morning with smoked salmon. I did up the amount of baking powder to a 1/4 teaspoon as I was making it for three so I had a couple more eggs. My son thought they tasted like 5 star hotel eggs, and my hubby said they were the best scrambled eggs he had ever had. We prefer our eggs a little more chunky so I didn't stir as much, but that is just personal preference and they still came out light and fluffy. I also added no salt as we don't add a lot of salt to cooking in our family. They really are the best scrambled eggs, who would of thought, adding something so simple would have such an outstanding result. I will never make my scrambled eggs any other way again. Thanks for posting yet another great recipe kittencal.

4 people found this review helpful

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From: Lainey6605

On Sep 6, 2007

These really are the fluffiest scrambled eggs I've ever had. I found this recipe this morning and made them for breakfast for DH and I. We loved them. They really turn out perfectly! I will add only about 1/4 t salt next time, though, because the 1/2 t was a little on the salty side for our tastes. I also used a mixture of cheddar and monterey jack cheese. Delish!

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