Kittencal's Fluffiest Scrambled Eggs

"Once you make these eggs you will *never* go back to your old way again, this is the way the higher end restaurants prepare their eggs ----for six eggs you may increase the milk by 1 tablespoon, do not add in more than 1/4 teaspoon baking powder --- if you are not afraid of some extra calories for 4 eggs use 2 tablespoons whipping cream in place of low-fat milk :)"
photo by Ashley Cuoco photo by Ashley Cuoco
photo by Ashley Cuoco
photo by Anonymous photo by Anonymous
photo by Ashley Cuoco photo by Ashley Cuoco
photo by FrenchBunny photo by FrenchBunny
photo by Virginia Cherry Blo photo by Virginia Cherry Blo
Ready In:




  • In a bowl whisk the eggs vigorously with milk, baking powder, salt and black pepper until very well combined; let stand at room temperature for 5-7 minutes.
  • Heat butter until sizzling over medium-high heat in a large skillet (or spray the skillet with vegetable spray).
  • Whisk eggs again briefly then mix in the cheese (if using).
  • Pour into the hot skillet, stirring constantly with a small heat-proof spatula until they have reached desired consistency (DO not overcook the eggs, they will cook more when removed to a plate!).

Questions & Replies

  1. Looks good, going to try it.
  2. How can I keep these eggs warm and still be fluffy?
  3. If I am making for a group of 10, should I multiply ingredients (including baking soda) five times or should the baking Soda still be 1/4 tsp.


  1. I made these with diced Smoked Ham and Aged Garlic White Cheddar. I cut the salt in half because the ham was salty. The eggs were giant and fluffy, which was delightful, and tasted great, though the ham made them slightly watery. You cannot taste the baking powder at all. DH loved them and suggested we try them several ways, perhaps with sausage or with fried country potatoes & parsley flakes stirred in like my Mom makes. <br/><br/>For those having trouble, I think the key here is that you MUST whisk the eggs quite a lot to get air into them (I like to zap them in a blender or food processor for 30 seconds if I'm making a larger batch), then you MUST let the whisked eggs rest 5-7 minutes in order for the baking powder to begin to take effect. Then the butter must be hot enough (sizzling) to finish activating the baking powder. I realize Kit's instructions are very clear on this, but I have made these so many times that I don't look at the recipe anymore, and if I forget even one of these important steps, I just get ordinary, dry, crumbly eggs. Also, I find that adding the cheese before the eggs are cooked leaves them runny, so I like to cook the eggs until they are about 30 seconds from done, then fold in the cheese and remove from heat.
  2. BLESS YOU! I had NEVER been able to make scrambled eggs well even though I have been making them twice a week for 25 years....... until NOW! My family LOVES these eggs! Only other secret I would add- if all my family is awake :), I put the eggs in the blender first to whip them up- the volume is tripled- and makes eggs go much farther- good if you have a big family!
  3. The best eggs ever!! I will always make ours like this from now on. I did use 1/4 t. baking powder and they are yummy with milk or whipping cream. My two year old didn't like to eat eggs until she tried these. Thank you, Thank you, Thank you!!!!!!!!!! I will say I found the baking powder is the easiest to mix in if you add it to just the milk (or whipping cream) then add the eggs and salt n pepper.
  4. Wanted to add this to my previous review...... For those of you less experienced cooks, no. Baking soda is not an acceptable substitution for the baking powder. It toughens the eggs and gives them a slightly greenish hue.
  5. These are GREAT fluffy eggs and I'll definitely make again but with a tad less salt next time. Thanks! Edited to add: Don't make the mistake of using baking soda instead of powder...not so good! ;)


  1. Holy Yum! Just went to make these again and realized I didn't review them the first time. So good! (Even without the chese) I never would have thought to put baking powder in eggs, but it made them sooo fluffy. And I must say the butter instead of oil is delicious. I haven't enjoyed eggs since moving to the UK because oil here all seems to have a weird taste to it that I don't like, but I never thought to use butter! Seems so obvious now! Thanks for yet another great recipe!



Find More Recipes