Grammy's Kitchen · Scrambled Eggs · How to Make Scrambled Eggs
One of 34 scrambled eggs recipes we measured
It ranks #1 of 34 for fluffiness among the scrambled eggs recipes we compared. 57 cooks on thestayathomechef.com rate it 4.8★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 34.
| this recipe | typical | |
|---|---|---|
| fat | 9% | 8% |
| salt | 0% | 0% |
| liquid | 0% | 2% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 150 g | 3 eggs |
| 14 g | 1 tablespoon butter |
| 1 g | 1/8 teaspoon salt |
| 0 g | 1/8 teaspoon black pepper |
Method: 4 steps, published by thestayathomechef.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Only way I'll ever make scrambled eggs from mow on. I did adjust a bit. • 3 eggs is too much for 1 person, so I used my normal 2, then slightly less butter. • toward the end of cooking, I added salt, lemon pepper and my scrambled egg seasoning AND a sprinkl” — a cook, 5.0★
“A variation of Oriental scrambled eggs. Melt butter in heavy bottom skillet, break eggs into skillet, cook eggs with whole yolks till half done. Egg whites cooked till solid white. Gently mix with spatula till firm. Season & enjoy. Shredded mozzarella can ” — a cook, 4.0★