Fluffy, Creamy, FAST Scrambled Eggs Recipe in Stainless Steel Pan

Jeff Baygents

Best way for fast scrambled eggs in stainless steel pan. How to make it fluffy and creamy.

Prep 4

Cook 4

Total Time 8

Servings servings

Calories 226kcal

▢ 8 large eggs
▢ ¼ cup half-and-half or milk (whole, 2%, or almond milk)
▢ ½ teaspoons salt optional
▢ ¼ teaspoons ground black pepper optional
▢ 2 Tablespoon bacon drippings or vegetable oil, olive oil, shortening, butter, or peanut oil

Set burner on medium heat to start to preheat stainless steel pan.
Add eggs to mixing bowl.
8 large eggs
Optionally, pour in half & half (or preferred milk) and seasonings.
¼ cup half-and-half, ½ teaspoons salt, ¼ teaspoons ground black pepper
Whisk egg mixture until frothy, showing bubbles, usually for about 15-30 seconds.
Add selected oil to preheated pan and swirl around to coat entire surface.
2 Tablespoon bacon drippings
When oil is hot, pour in entire egg mixture.
After 30 seconds, use spatula to pull egg mixture away from sides, allowing raw eggs to flow in its place to cook. Repeat every 15 seconds.
When raw eggs don't flow in place anymore due to being cooked, chop up the whole egg mixture and turn over repeatedly to cook. Eggs are done while they're still moist with a sheen. Quickly scoop out to remove from pan. Then, serve.