Fluffy Scrambled Eggs – a delicious recipe with eggs, cream of tartar, butter, salt, pepper. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
crack eggs into a medium size bowl and add cream of tartar. Put butter in a small pan and heat it up to medium-medium high.
2
Meanwhile, use whisk and beat eggs with the bowl at an angle for about 2 minutes. This gets the air into the eggs and make them fluffy. (Yes, your arm will get a little tired, but the finished product will be worth it.) Don't over whip. I was told this would break up the proteins AND make your arms tired. :P.
3
When butter starts to bubble and sizzle, add eggs to the pan. Let the eggs cook, undisturbed, until it starts to set (or forms a cooked bottom layer).
4
Move cooked eggs to the middle of the pan with a spatula so the uncooked eggs can spill over to ends of the pan.
5
When eggs are still pretty runny but almost all cooked, salt and pepper them to taste, then flip them to cook until desired. Some people like them a little runny, while others like them cooked all the way.
6
Enjoy!
105
kcal
Calories
8
g
Fat
2
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 2 eggs, 1/8 teaspoon cream of tartar, 1 tablespoon butter, 1 dash salt, and more.
Yes, Fluffy Scrambled Eggs falls under the Breakfast category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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