• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • About
    • Work with me
    • Contact
  • Shop
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
Smart Nutrition with Jessica Penner, RD

Smart Nutrition with Jessica Penner, RD

Making food Fun again!

  • Recipes
  • Wellness
  • Meal Planning
  • world's best Green Smoothie
    The World's Best Green Smoothie

    A creamy blend of pear, almond butter, kale, and vanilla. It's gluten-free and can be…

  • Best Ever Falafels
    The Best Ever Falafels

    I have a special love for falafels but any of my at-home attempts have been…

  • the best guacamole ever
    The Best Guacamole Ever

     Simple and fresh this guacamole is simply the BEST! Bursting with lime & garlic, balanced…

  • The truth about best before dates
    The Total Truth About “Best Before” Dates

    A Better Name: The Freshness Date The best before date is a guideline. It's actually…

  • Ratatouille Egg Bake (shakshouka)
    Ratatouille Baked Eggs (shakshouka)

    This ratatouille baked eggs dish is a mashup of classic French rataouille and North African/Middle…

Home / Recipes / World’s Best Scrambled Eggs

World’s Best Scrambled Eggs

Breakfast, Dinner, Meatless, Recipes

world's BEST scrambled eggs
Jump to Recipe Print Recipe

I know what you’re thinking:

Aren’t scrambled eggs just scrambled eggs? How can you make them better or worse than what they are. 

I know the second thing you’re thinking too:

Do I really need a recipe? Again, aren’t scrambled eggs simply that: eggs that are scrambled?

Yup, I used to think those things too. I would have laughed at someone if they had tried to post a recipe for scrambled eggs, let alone make the audacious claim that they were the best in the world. 

Until a little thing called serendipity came my way.

I like to add a touch of milk to my scrambled eggs. To do this, you can’t really add it in the pan; you need to whisk it all together first and then pour it into the pan. One day I decided to just let my blender do the job for me. I wasn’t expecting superior results from the blender; my motive was pure laziness! 

But then magic happened and I ended up making the best batch of scrambled eggs ever!

world's best scrambled eggs

While this was good news for our family and for you, dear reader, who now knows the secret to making the world’s best scrambled eggs, this was not good news for my husband. You see, prior to this serendipitous event Jeremy was the primary scrambled eggs maker in our house. It was his thing. He had two things that he made better than me: eggs and popcorn. Then I just swooped in and took eggs away from him.

Sorry, not sorry (sheepish look up to the left!). 

what makes these the world’s best scrambled eggs?

So far I’ve just told you they’re the best, and I’ve told you how I make them, but I haven’t provided you with any evidence as to why they’re the best! And as a Dietitian, I’m all about the evidence!

And for the evidence I’m going to leave you with one single word: fluffy

Can you think of any better descriptor for scrambled eggs? In the past my eggs have always been so heavy and dense. They just sat there on my plate like little bumps on a log. Just kind of meh.

But these are heavenly! They are so light and FLUFFY!

I use a combo of whole eggs and egg whites in this recipe. My purpose with this is to balance getting the flavour and nutrients only found in the yolks while boosting the protein content with the whites. If you don’t have a carton of egg whites on hand, you can also substitute in 4 extra eggs in place of the egg whites. 

If you make this recipe, please let me know! Leave a comment, rate it, or snap a photo and tag it with #smartnutritionrecipes on Instagram!  I’d love to see your creations! 

No ratings yet

world's best scrambled eggs

Print Recipe
Light and fluffy perfected scrambled eggs.

Ingredients

  • 6 eggs
  • 1/2 cup egg whites
  • 2 tbsp milk
  • 1/4 tsp salt

Instructions

  • Heat a frying pan over medium low heat.
  • Place all ingredients in a blender. Start on low then turn up to high speed.
  • Blend for 30 seconds.
  • Pour into preheated pan. Stir with a wooden spoon, scraping the bottom as you go, until all the eggs are cooked. If you like browned bottom eggs, fry a little longer.

Notes

  • We really like cheese on our eggs so once they are cooked I will often grate some cheese on top and let it melt before serving!

Nutrition

Serving: 2
Calories:
Author: Jessica Penner, RD

Calories: 247 | Fat: 15g | Carbs: 4.5g | Fibre: 0g | Sugar: 2.5g | Protein: 24.5g

[share title=”Share This Article” facebook=”true” twitter=”true” google_plus=”true” linkedin=”true” pinterest=”true” reddit=”true” email=”true”]

February 21, 2017 · 8 Comments

Previous Post: « Freezer Meal: Thai Peanut Chicken
Next Post: Instant Pot: Korean Beef (better than takeout!) »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Comments

  1. Rosemary says

    June 23, 2018 at 7:10 am

    I have always added milk to my scramble eggs. Do you use whole milk or low fat milk in your recipes?

    Reply
    • Jessica Penner says

      July 5, 2018 at 9:11 am

      We keep 2% in the house so that is what I use 🙂

      Reply
  2. smac says

    March 16, 2017 at 12:31 am

    I discovered this by accident too. Although used an immersion blender, and it was for french toast. Soon I was using for scrambles too. Also learned from a chef to incorporate a few tiny pieces of butter after blending in place of oil.

    Reply
    • Jessica Penner says

      March 17, 2017 at 12:03 pm

      I’ll have to try the butter idea next!

      Reply
  3. jupo says

    February 25, 2017 at 2:07 pm

    Soooo good and soooo fluffy! My kids all loved it, even the one that “doesn’t like eggs”. Made it again today, as per their request.

    Reply
    • Jessica Penner says

      March 6, 2017 at 4:49 pm

      Oh wow, that’s the biggest compliment when kids “who don’t like it” request it!

      Reply
  4. Amy says

    February 21, 2017 at 9:51 pm

    what type of oil do you use in the pan to cook the eggs, olive oil or butter?

    Reply
    • Jessica Penner says

      February 23, 2017 at 10:45 am

      Any type of fat will work! I usually spray in a little canola oil. And if you have a non stick pan then you don’t need to put any oil in at all.

      Reply

Primary Sidebar

  • Recipes
  • Wellness
  • Meal Planning
Smart Nutrition with Jessica Penner, RD

Footer

  • Facebook
  • Instagram
  • Pinterest

Categories

  • Recipes
  • Privacy and Disclosure Policies