Grammy's Kitchen · Scrambled Eggs · How to Make Scrambled Eggs (Perfectly!)
One of 34 scrambled eggs recipes we measured
from downshiftology.com
It ranks #1 of 34 for fluffiness among the scrambled eggs recipes we compared. 14 cooks on downshiftology.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% |
| liquid | 0% | 2% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 200 g | 4 large eggs |
| pinch of kosher salt | |
| 7 g | 1/2 tablespoon butter, oil or bacon grease |
Method: 4 steps, published by downshiftology.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This is the best instruction I have ever received. I actually don't like eggs. I cannot eat fried eggs at all. If scrambled eggs are not cooked well, they make me ill. By well, I mean almost dry and with plenty of other flavors so that I can't taste them. I kn” — a cook, 5.0★
“Lisa, I’m a big fan. Love your recipes. I cook scrambled eggs the same way, stainless steel pan with a pat of real butter, except I add a little water, a teaspoon or so to the eggs before whisking them. Try it, they will be even more fluffy.” — a cook, 5.0★