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Fluffy Olive Oil Scrambled Eggs

4 Servings

10 minutes

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We found the oil needed a full 3 minutes at a gentle medium heat to get hot enough to produce the necessary steam when the eggs hit the pan. Higher temperatures cooked the eggs too fast, toughening them. After multiple tests, we settled on 2 tablespoons of oil in the pan, which was enough to coat the bottom of the skillet and flavor the eggs without making them greasy. Mixing the salt into the eggs before cooking is the best way to season them. And while you certainly can add pepper at this point, too, we preferred it ground fresh, just before serving.




Don’t warm your plates too much. It sounds minor, but hot plates will continue to cook the eggs, making them tough and dry. Cold plates will cool the eggs too fast. The plates should be warm to the touch, but not so hot that you can’t comfortably hold them.

10 minutes



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Meta C.
January 25, 2024
This is the way I now make my scrambled eggs.
Michele R.

True story. It was this simple recipe / tip way back when it was first published that led us to subscribe ongoing to Milk Street. Because as much as we cook, and we cook almost daily not because we have to but because we want to at my house, and as many as my husband and I have been cooking together and as relatively 'pretty durned skilled' home cooks as we consider ourselves to be we had never considered using olive oil to scramble eggs. And this recipe is foolproof with great outcome each time no matter how we might decide to gussy up the eggs as we go.

Donna B.

Almost too simple to be considered a "recipe" but totally eye-opening! Fluffy and flavorful! Using the olive oil, we didn't even miss the butter!

Richard R.

I have found that using Ghee is the best way to scramble eggs. The buttery flavor from the Ghee takes scrambled eggs to the next level. Other than substituting Ghee for the oil, follow the rest of this recipe. Another tip I have learned is to add three tablespoons of club soda or beer to the eggs before whisking them. This will fluff them to cloud consistency.

Rita Y.

The article explains why the temperature of oil gets higher and faster than that of butterfat and how that affects the scramble.