Grammy's Kitchen · Scrambled Eggs · How to Make Scrambled Eggs
One of 34 scrambled eggs recipes we measured
from sugarspunrun.com
It ranks #1 of 34 for fluffiness among the scrambled eggs recipes we compared. 3 cooks on sugarspunrun.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 | |
|---|---|---|
| dairy | 14% | 0% |
| fat | 9% | 8% |
| salt | 0% | 0% |
| liquid | 14% | 2% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 150 g | 3 large eggs (room temperature preferred) |
| 22 g | 1 1/2 Tablespoons sour cream (may substitute milk or heavy cream) |
| 1 g | 1/8 heaping teaspoon salt |
| Freshly ground black pepper to taste | |
| 14 g | 1 Tablespoon salted butter |
Method: 5 steps, published by sugarspunrun.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Very informative and helpful step by step guide on scrambled eggs. This is the best way to make them, reminds me of how my grandmother used to make them. She used half and half with her eggs from the farm so likewise, I also used half and half. I like them pla” — a cook, 5.0★
“I was NOT expecting to need to be schooled on how to make scrambled eggs… I’m so glad I gave this recipe a try because they were insanely good and I just took our Saturday brunches to the next level!! :D Added a sprinkle of dill to the top and I was in heaven.” — a cook, 5.0★