If you want the creamiest and dreamiest scrambled eggs, read this page. You don’t need any extra ingredients: no cream, half-and-half, or crème fraîche; no cornstarch, no potato starch, no “who’s-its and what’s-its galore.” What you do need is a blender.”
A blender can make breakfast faster, easier, and more delicious.
Sure a whisk and some old-fashioned arm strength can give you some good scrambled eggs, but a blender makes them even better. Tossing the raw eggs into the blender before pouring them into the warm skillet not only helps to evenly combine the whites and yolks, but it also whips extra air into them, which is the key to the most tender eggs possible.
Crambled eggs creamier
Puree the eggs on the lowest setting of the blender until they are completely smooth.
Doing this allows the eggs to cook more evenly and gives them a smoother texture.
This is how it works
It’s so easy to make this cheesy blender scrambled eggs! You don’t even have to grate the cheese the blender will do it all for you!
Easy Cheesy Blender Scrambled Eggs
- 3 eggs
- ¼ Cup milk
- 30g cheddar cheese
- Butter/oil (greasing the pan)
- Blend eggs, milk, and cheese in the blender
2. Pour egg mix directly into a greased non-stick pan
3. With a wooden spoon, move the egg mixture slowly around the pan, cooking until it reaches a soft consistency
NotesTry a strongly flavoured cheddar in this recipe, it works well with cheese that is perhaps a little past it’s best, it gone a little dry!
Whipped Scrambled Eggs
- 4 large eggs
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1 pinch paprika
- 1 pinch onion powder
- 1 pinch garlic powder
- 2 teaspoons olive oil
- 2 teaspoons minced fresh parsley
- Crack eggs into blender cup; add salt, pepper, paprika, onion powder, and garlic powder.
- Blend egg mixture using an immersion blender with the blade attachment on High until eggs are frothy and light yellow, about 1 minute.
- Heat oil in a nonstick skillet over medium-low heat.
- Pour eggs into hot skillet and cook, without stirring, for 30 seconds before gently moving eggs around skillet with a spatula, making sure to scrape firm egg from the bottom of the pan. Continue moving eggs around skillet until almost set, 2 to 4 minutes.
- Remove skillet from heat and let eggs sit until fully set.
- Divide eggs between plates and garnish with parsley to serve.
Mealthy TipIf you don’t have an immersion blender, you can either blend the egg mixture in a standard blender on low speed, working up to high speed. Or whip the egg mixture using a whisk until very frothy.
Try fresh garlic instead of the garlic powder for a fresh flavor. Add fresh chives with the fresh parsley for additional color and taste.
Omelet for a Crowd
10 eggs, warmed for 5 minutes in hot water
1/4 cup water
2 heavy pinches salt
1/4 cup any combination chopped, fresh herbs (chives, parsley, tarragon, dill, or basil)
4 teaspoons room temperature butter, plus 2 teaspoons for finishing omelet
1 cup of any combination sauteed peppers and onions, grated cheese, sauteed mushrooms, cooked and drained spinach
- Add eggs, water, salt, and herbs to blender and combine on high for 5 to 10 seconds.
- Heat a 10-inch non-stick aluminum pan over medium-high heat. Once pan is hot add 1 teaspoon butter and brush around surface of pan. Using a 4 1/2-ounce ladle, place 1 ladle full of egg mixture into center of pan and stir vigorously with rubber spatula for 5 seconds. As soon as a semi-solid mass begins to form lift pan and move around until the excess liquid pours off into pan. Using your spatula move around the edge of the egg mixture to help shape into round and loosen edge. Let sit for 10 seconds without touching. Place 1/4 cup of filling onto 2/3 of surface of omelet.
- Shake pan to loosen from pan. Left up the far edge of the pan and snap it back toward you. Using your spatula, fold over 1/3 of the omelet without filling. Slide omelet onto plate and fold over so that omelet is a tri-fold. Coat with 1/2 teaspoon butter.
- Repeat process above for remaining 3 servings. Serve immediately.