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I think most Americans grow up eating scrambled eggs. My household is no exception; we are a family of egg enthusiasts. We go through four to five cartons per week for our family of four. But there is an art to making them fluffy and delicious. This is why I have a certain way of making cheesy scrambled eggs that makes my family ask for them several times a week.
In addition, I add in an extra healthy ingredient. Can you guess what it is?
Yes-It's Collagen! I sneak in some gelatin (I use this brand). This is dissolved collagen that no one will notice in scrambled eggs. Ready to find out my recipe? Check it out below.
How to Get Fluffy Eggs in Cast Iron:
Use plenty of oil
This is a general rule of thumb for most cast iron recipes. Don't skimp on the oil or fat!
The oil is what keeps food, especially sticky foods like eggs, from sticking to the pan. With scrambled eggs, you'll want to make sure that the bottom of the pan has a good coating of oil or melted fat to create a nonstick surface. For cast iron cooking, I like to use ghee, tallow, lard, bacon drippings, or coconut oil.
Fold the eggs less often
When you first put your eggs into the pan, resist the urge to stir. Let the eggs sit and cook for a few minutes before folding them in. You want a layer of cooked egg on the bottom before folding because stirring the eggs around too often will cause the oil to get absorbed into the eggs and you will lose that nonstick surface. Let another cooked layer form, fold again until the eggs are mostly cooked. Towards the end you can start stirring them more frequently.
Use a whisk
Using a whisk ensures that the eggs get properly combined and are the right texture. When you stir with a fork or a spoon, the eggs will remain in their solid state. However, when you whisk them you get a lighter and fluffier texture that everyone loves. I like to use my stand mixer with the whisk attachment to simplify things a little.
Add in kefir
This seems like a weird ingredient to add in, especially to cooked food. But hear me out. This is how I get fluffy eggs.
Make sure to buy unsweetened, full fat kefir because the fat is what gives the eggs the right texture. Also, the tanginess of the kefir gives the eggs a cheesy flavor.
You can use raw or pasteurized kefir. It doesn't matter too much because you will basically be pasteurizing the kefir anyway when you cook with it.
I honestly stumbled upon this by accident. One day I noticed I had kefir that was about to expire and thought, "Why not throw it in with my scrambled eggs?". And it was a delicious experiment.
It is really important to not let eggs overcook or burn because they take on a weird flavor when that happens. My husband calls it "the bottom of the pan flavor". When scrambled eggs are cooked right, they are the best!
Tools you will need:
A stand mixer with whisk attachment or a mixing bowl with a whisk
Large cast iron skillet
Ingredients:
8-10 Eggs
2 tablespoons of gelatin powder.
1 cup of kefir (pasteurized or raw is fine, it will be cooked anyway)
Salt and pepper to taste
A teaspoon of garlic and onion powder
You can customize seasonings or add-ins to your liking.
Fun Add in Options:
- Bacon and cheddar cheese
- Mozzarella and roasted red pepper
- Mushroom and swiss
- Spinach and feta
- Put your leftovers from last night's dinner into your scramble
Steps:
Preheat your cast iron skillet (this is key to prevent sticking) on medium-high heat with plenty of oil in the bottom of the pan.
While the pan is heating up, whisk together the eggs, gelatin, kefir, salt and pepper, seasonings, and add ins.
Once the pan is hot, pour your egg mixture into the pan. Hold off on adding leafy greens to the pan until halfway through cooking. Once you have folded the eggs one or two times, then add in the leafy greens.
Wait until a layer of cooked egg has formed before folding the egg. Then allow the next layer to cook before folding again.
Once there is very little liquid left, you can begin to flip to flip the eggs constantly. Once the liquid is gone, they are ready.
If you make this recipe, be sure to leave me a star rating and a comment below. Share what you made and tag me on Instagram @keepingitholistic! For more scratch-made recipes and natural living tips, subscribe to my newsletter and follow me on YouTube and Instagram!
Some of my favorite breakfast ideas:
Instant Pot Sous Vide Egg Bites
📖 Recipe
Soft and Cheesy Scrambled Eggs
Equipment
- whisk or mixer
Ingredients
- 8-10 Eggs
- 2 tablespoon Gelatin powder
- 1 cup Milk kefir
- Salt and Pepper to taste
- Seasonings of your choice I typically use onion and garlic powder
- Add-ins of your choice See notes below
Instructions
- Pour a generous amount of oil (we use bacon grease) into cast iron pan and warm it up on the stovetop at medium heat.
- While the pan is heating up, whisk together the eggs, gelatin, kefir, salt and pepper, seasonings (if using), and toppings. It's best to add leafy greens (if using) like spinach until halfway through the cooking process.
- Once the pan is hot, pour your egg mixture into the pan.
- Wait until a layer of cooked egg has formed before flipping. Then allow the next layer to cook before flipping. In the early stages of cooking, you don't want to flip to often.
- Once there is very little liquid left, you can begin to flip to flip the eggs constantly. Once the liquid is gone, they are ready. Do not let them overcook!
- Serve on their own or they are tasty in an egg and English muffin sandwich.
Notes
- Bacon and cheddar
- Mozzarella and roasted red pepper
- Mushroom and swiss
- Spinach and feta
- Put your leftovers from last night's dinner into your scramble
[…] Scrambled Eggs […]