Sunday, April 8, 2018

HOW TO: Make Fluffy Scrambled Eggs #Sponsored

 This is a sponsored post written by me on behalf of Eggland's Best.
I received complimentary product for the purpose of review and recipe development for #BrunchWeek,
but all opinions are honest and they are my own. This page may contain affiliate links.

Have you ever seen Runaway Bride? I hadn't until last month's Food'N'Flix event; you can read my post here. But the reason for my question is that watching that movie in March spawned the breakfast conversation about how my boys like their eggs.

I learned that Jake likes his eggs fluffy and scrambled...or poached. We've been married for eighteen years and I never would have said that he likes scrambled eggs. Well, it turns out he didn't like my scrambled eggs because they weren't fluffy. That sounded like a challenge to me.

So, I've researched and tested...and I have finally figured out how to make perfect, fluffy scrambled eggs. I thought I'd share that with you, in case you are as scrambled egg-challenged as I was!


And it just so happened that I received eggs from Eggland's Best* in advance of taking part in the 2018 BrunchWeek event. Talk about serendipitous! So, I tested different methods and came up with one that worked for me. First, a bit about Eggland's though...


Eggland’s Best are produced by hens fed an all-vegetarian diet and their feed is free of added hormones, antibiotics, steroids, animal by-products, and recycled or processed foods. They are produced locally throughout the United States - I see three producers in my state - and are typically delivered to stores within 72 hours of laying. If you want to learn more about the company, check out their sustainability, their certifications, and their awards.

Fluffy Scrambled Eggs

Ingredients serves 4
  • 4 eggs
  • 2 T butter
  • freshly ground salt
  • freshly ground pepper
  • variations: herbs, cheese, etc.
  • also needed: whisk or hand mixer (yes, really!), enameled skillet


Procedure or Technique
Crack your eggs into medium mixing bowl. Whisk or whip until the eggs and yolks are fully combined into a pale, yellow mixture. The more air you get into the eggs, the more light and tender they will be. Whisk in some salt and pepper.

Melt the butter in your pan until the butter is foamy, but not browning. Keep the heat low as it's key to making the eggs custard-like and soft!

Pour the beaten eggs into the pan and let them sit for 30 seconds or so. Use a spatula to move the eggs from one side of the pan to the other to spread the uncooked eggs over the pan surface.

Stop when the eggs seem mostly set. This should only take a minute or two. Any longer and they'll go from fluffy to rubbery in the blink of an eye! 


That's it. No real secret. Just a few techniques that make all the difference: whipped eggs, real butter, and low heat.


You'll see these fluffy scrambled eggs in one of my #BrunchWeek recipes: Farmhouse Cheddar 'N' Egg Laminated Biscuit Sandwiches. Check back during the online event!

You may find Eggland's Best on the web
on Twitter, on Pinterest, on Instagram, and on Facebook.

*Disclosure: I received product for free from the sponsor for recipe development, however, I have received no additional compensation for my post. My opinion is 100% my own and 100% accurate.

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