5 Ingredients or Fewer

Fluffy Scrambled Eggs

August 23, 2011
1 Ratings
  • Serves 1
Author Notes

Adapted from the recipe for Fluffy Eggs from Molly Keane's Nursery Cooking, a lovely cookbook I picked up at the library book sale. The entire book is filled with endearing stories of Mrs. Keane’s youth and her life as a widowed mother of two young children. The recipes are equally delightful. And the illustrations, by Linda Smith, are enchanting.

I haven't added any trimmings to these eggs, but I think some minced herbs would be lovely. And a few crispy rashers of bacon or some breakfast sausage would be well-suited. Along with a squirt of ketchup. (Don't yuck my yum.) —mrslarkin

Test Kitchen Notes

Mrslarkin's Fluffy Scrambled Eggs are, to put it simply, a treasure. Just when you are sure there can be nothing more done to a mere egg (or two), along comes this deceptively simple recipe. Try not to leave out the cream, it puts it over the top! These should not be wolfed down on a busy weekday morning; rather, they should be savored and enjoyed down to every last fluffy morsel. We served them with a bit of fresh herbs tossed in, alongside some beautifully crisp organic bacon and a cup of the Spouse's hand-roasted coffee. Heavenly. —wssmom

What You'll Need
  • 1/2 tablespoon unsalted butter
  • 2 large eggs, separated
  • kosher salt
  • 2 tablespoons heavy cream
  1. In a small nonstick skillet, melt the butter over medium-low heat.
  2. Separate the yolks and whites. Place yolks in a 1-cup measuring cup and add two small pinches of salt and the cream. Whisk with a fork to combine.
  3. In a medium bowl, place the whites, add two small pinches of salt and beat with a whisk to stiff peaks.
  4. Gently fold the yolks into the whites.
  5. Pour the egg mixture into the pan and cook, stirring gently, until eggs begin to set.
  6. Alternatively, this can be cooked as an omelet, filled, and folded over.

See what other Food52ers are saying.

  • stinkycheese
  • sweetlolo
  • deanna1001
  • hardlikearmour
  • Lizthechef

26 Reviews

stinkycheese January 29, 2012
Wow, what a great recipe. I made eggs this way for brunch for 6 people and it was a real hit. A little challenging to work with over a dozen eggs at once, but it still came out great. Thanks.
mrslarkin January 30, 2012
Thank you, stinkycheese. I'm so glad you enjoyed this. Glad it works with lots of eggs, too.
sweetlolo December 4, 2011
These are awesome. Didn't have any cream on hand so just used milk, but they were still light, fluffy, creamy and delicious.
mrslarkin December 4, 2011
That's so great to hear, sweetlolo. Thanks for letting me know. And good to know it works well with milk, too.
deanna1001 December 2, 2011
Oh my gosh! This is fabulous. I used three eggs and served two (used 2 Tbs. cream.) Just when you think there isn't anything new to be said about scrambled eggs...thanks so much. Will be making this a regular. (Also love the exercise required to beat the whites...makes me feel like I deserve the cream and butter.)
mrslarkin December 2, 2011
That is great, deanna1001!! Glad you enjoyed it. I really love these eggs, and the bonus workout! :)
hardlikearmour November 20, 2011
What a great technique! But I have to yuck your yum ;)
mrslarkin November 28, 2011
Ha! just saw this. I used to be a hater, too. Not sure what changed - but it's sooo good!
Lizthechef August 28, 2011
Now, if we can just get you and the Family Scone home post-Irene...Thumbs up!
mrslarkin August 29, 2011
Thx, liz. Yes, fingers crossed! Can't get back to rental (with the viking range) so are stuck @ the cooperstown best western (with the microwave.) On bright side, we will play baseball today!
ashleychasesdinner August 28, 2011
I made these for breakfast this morning! Thanks so much for posting. My sister and her family, along with mine gobbled up every last bite!
mrslarkin August 28, 2011
Super! Thanks for letting me know, Ashley!
WileyP August 25, 2011
So long as you are using homemade ketchup, mrslarkin, I suppose it is excusable. Since breakfast is already over at my house, this recipe will have to wait for later - like breakfast for dinner tonight! This reall does look wonderful. Thanks for posting it! (PS: And if you haven't a good recipe for homemade ketchup, let me know and I'll post a couple!)
mrslarkin August 26, 2011
You're welcome, WileyP! Let me know how it turns out for you. I've never made homemade ketchup. Is it easy?? Yes! Please post!
WileyP September 2, 2011
Oh, Yea - These eggs are wonderful. Light and fluffy and melt-in-your-mouth delicious just as advertised. What you didn't mention was that each of those gazillion tiny little air bubbles captures the aroma of the cooking eggs and as you eat them, that aroma releases and adds an extra dimension to the experience. Thanks again, mrslarkin!
mrslarkin September 6, 2011
You're welcome, WileyP! So very glad you liked the eggs. Might be trying these next time with some of your cloned ketchup.
marynn August 23, 2011
I am going to die of eggs I love them so much. This must happen this Sunday!
mrslarkin August 23, 2011
That would make an epically awesome epitaph. Good luck on Sunday. ;)
Niknud August 23, 2011
Confession time: I put hot sauce on my eggs, ketchup on my grilled cheese and melted cheese on things it has no business being on (ramen noodles). There is no judging here!
mrslarkin August 23, 2011
Hear hear! Speaking of which, I put Cholula on the last batch. Might mix the hot sauce WITH the ketchup next time, I'm so crazy.
aargersi August 23, 2011
YUM and HURRAH! Hot sauce and eggs and ketchup and grilled cheese eaters unite! (I put ketchup on eggs, too)
mrslarkin August 24, 2011
omg aargersi, i just had a crazy idea. why not combine that all in one, slap some cheese on these, and put 'em in a sangwidge. I might even use a croissant, and be all fancy-like.
boulangere August 23, 2011
I love a woman who's not afraid of the k word.
mrslarkin August 23, 2011
:) k k k k k k! I am fearless.
lapadia August 23, 2011
I'll "yum" your yum, mrslarkin...would go good with salsa and the tortillas I just posted...like this morning! :)
mrslarkin August 23, 2011
Thanks, lapadia. I agree, your tortillas would be fantastic with these!