A few months ago, I was making scrambled eggs for myself at breakfast and Ryan asked me to try a bite. He immediately said, “I like it” and kept asking for more. The next thing I knew, he had eaten most of my breakfast and I was still hungry!
Since then we’ve been giving him an option at breakfast and he often asks me to make him eggs. Justin has tried a few times, but apparently, I make scrambled eggs better because he says I need to make the eggs!
The name for this recipe comes from my nephew. We have a hilarious (yet not altogether appropriate) video of him trying to tell us his eggs are “fluffy and yummy” but it sounds like something completely different and nowhere near as nice! If you want to view it, check it out on my youtube channel by clicking this link!
My dad taught me how to make eggs this way, and it’s how I’ve been making them ever since. I add just a small amount of milk into the eggs and a whole lot of shredded cheddar cheese. I also prefer to make the eggs on the wetter side rather than too dry. I like to take them off just before they start to brown.
There are so many different ways to make scrambled eggs, and no one way is right or wrong, it’s all down to preference.
No matter what way you like your eggs, start by greasing a skillet and heating it over medium heat. Then crack the eggs into a bowl and whisk them with a fork. Add in whatever else you want, such as milk, cheese, salt, and pepper.
Pour it all into the warm pan and let it cook for a minute. Then use a spatula or cooking fork to move the eggs around in the pan so they all cook. The best utensil will depend on how you like your eggs. I like them broken up really small, so I find that a cooking fork works best for me. If you prefer larges bits of egg, similar to what you would find in a diner-style restaurant, then a spatula would work better.
Keep stirring the eggs every so often until they are cooked to your desired doneness. As I said, I like mine just before they brown, which takes about 5-7 minutes. Also, since I like them broken up more, I continuously stir the eggs, but you don’t have to stir as often if you want them a different texture.
Eggs should be eaten almost immediately as they tend to cool off very quickly. If you are making them as part of a bigger breakfast, make sure they will be the last thing finished. I like toast with my eggs, so I usually put the toast in before I start the eggs, then butter it while the eggs are cooking.
There are many health benefits that you gain from eggs, including numerous vitamins and minerals, antioxidants, can help reduce the risk of heart disease, lower bad cholesterol, and many others. I also find that a breakfast of eggs and toast in the morning keeps me full for much longer than a bowl of cereal.
Fluffy and Yummy Scrambled Eggs
- 2 eggs
- 1 tbsp milk
- 1/4 cup cheddar cheese shredded
- salt and pepper to taste
- Spray a medium skillet with non-stick spray and heat over medium
- In a medium mixing bowl, whisk together the eggs, milk, cheese, and salt and pepper
- Pour the eggs into the prepared skillet
- Use either a cooking fork or spatula (depending on preferred texture) to stir often
- Cook for about 10 minutes or to desired doneness
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