Fluffiest Scrambled Eggs

I want to first start off by thanking Kittencal for this recipe. I am a dye hard anti-egg eater! Why? Because I don’t like eggs! I don’t like the smell of eggs, nor do I like the look of eggs. I don’t care if you scramble, fry, or cook them over easy I don’t like them. My family on the other hand loves them. Sometimes I am forced to make them, but it’s not easy for me. I try to take the high road and look for new and inventive ways to cook old boring scrambled eggs. Kitten has a recipe that even I thought was great (everything she cooks is great) these eggs were excellent. They really are airy and fluffy! Even I, the egg scrooge, liked them a lot! The picture doesn’t do them justice, but they really are good. [For eggs :0) ]


  • 2 teaspoons butter (or to taste, can omit and use vegetable spray, the butter is better)
  • 4 large eggs
  • 2 tablespoons milk (low fat milk is okay to use, or even canned)
  • 1/8 teaspoon baking powder (don’t be shy to add in even 1/4 teaspoon)
  • 1/4-1/2 teaspoon salt (or to taste)
  • fresh coarse ground black pepper
  • 1/2 cup grated low-fat cheddar cheese


  1. In a bowl whisk the eggs vigorously with milk, baking powder, salt and black pepper until very well combined; let stand at room temperature for 5-7 minutes. 
  2. Heat butter until sizzling over medium-high heat in a large skillet (or spray the skillet with vegetable spray). 
  3. Whisk eggs again briefly then mix in the cheese (if using). 
  4. Pour into the hot skillet, stirring constantly with a small heat-proof spatula until they have reached desired consistency (DO not overcook the eggs, they will cook more when removed to a plate!).

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