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Scrambled eggs, breakfast

THE fluffiest scrambled eggs.

  • Author: Denise Carrell
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes
  • Yield: 2 servings 1x
  • Category: Breakfast
  • Method: Stove top
  • Cuisine: American
  • Diet: Gluten Free


Quick and easy scrambled eggs are elevated with this simple hack. A great way to get some protein in your diet to build muscle and maintain a healthy metabolism.


  • 1 TBSP avocado oil
  • a splash of olive oil
  • 4 eggs
  • pinch sea salt & pepper (Omit pepper for AIP elimination phase)


  1. Heat avocado oil in small skillet over medium heat until hot and just starting to smoke. Approx 3 minutes. While your pan heats up, whisk your eggs in a bowl with salt, pepper, and the splash of olive oil or if you're like me, I prefer to season them on the back end (before you plate them).
  2. Once your oil is heated, pour your eggs into the middle of the pan. Continuously stir them pushing them to the middle of the pan. As they set around the edges, fold the cooked eggs onto themselves until they are just set. About 60-90 seconds. They should be soft and kinda wet looking but not translucent or runny.
  3. Transfer to your plate and garnish as desired.


Eggs go from done to over done rather quickly. When the eggs start to set in the pan, turn your heat off. The residual heat from the pan will continue to cook them without drying them out.

If you cook on an electric stovetop, the burner will retain heat longer than if you cook on a gas stove, so you'll want to remove the pan from the hot burner, especially if you are using a heavier pan like cast iron or stainless steel.

Gas stoves heat your pan up quicker but they also lose as soon as you turn off the burner. Turning the burner off early may not be necessary if you are using lighter cookware.

Keywords: Eggs, Scrambled Eggs, Easy, Quick

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