Whipped Scrambled Eggs

Image of Caroline Chambers
Rated 5.0 based on 6 customer reviews
Whipped Scrambled Eggs
Whipped Scrambled Eggs


For best results, we recommend using:


Mealthy Tip

If 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.

Nutrition Facts

Per Serving: 184 calories; 14g fat; 1.1g carbohydrates; 13g protein; 372mg cholesterol; 407mg sodium.

Full nutrition

Nutrition Facts

Serving Per Container 2

Amount Per Serving
Calories 184 Calories from Fat126
% Daily Value*
Total Fat 14g 22%
Saturated Fat4g 19%
Trans Fat0.0g
Polyunsaturated Fat2.4g
Monounsaturated Fat6.9g
Cholesterol 372mg 124%
Sodium 407mg 17%
Total Carbohydrate 1.1g 0%
Dietary Fiber0g 0%
Protein 13g
Vitamin A14% Vitamin C3%
Calcium5% Iron11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4


5.0out of 5 Stars

(6 Reviews)

How would you rate this recipe?

What others are saying

Image of Dominique M

Dominique M says:

Perfectly whipped eggs with a texture like butter! Never knew an immersion blender would work wonders on eggs like this. Fantastic!

Image of Jordan Clark

Jordan Clark says:

I used a hand blender to whip these eggs, and they came out so light, fluffy, and creamy. I admit I was a skeptic at first because I always add a splash of milk, but this recipe doesn't use milk and they came out much better than any eggs I've ever made. I seasoned them with a little salt and pepper!

Image of Santana Williams

Santana Williams says:

I omitted all the seasoning and just made plain whipped eggs, and seasoned with salt and pepper when they were done cooking. Perfection! Really quick and way better than beating the eggs by hand with a fork.

Image of Monica Allen

Monica Allen says:

My immersion blender has been in my cabinet for weeks, but I pulled it out to make these delicious eggs. Speechless! This must be what they use in the restaurant because they turned out perfect.

Image of Anthony Cohen

Anthony Cohen says:

This recipe makes the perfect eggs every time. Using the immersion blender is a lot easier to use than whipping the eggs by hand. Probably not the only one that would just throw the egg yolk in the pan and slosh around to cook. I'm really lazy so this is the perfect hack.

Image of Laura House

Laura House says:

I never thought about whipping my scrambled eggs. However, the difference is amazing. They're so fluffy and light! I used my immersion blender and it was so easy. I think I'll do this from now on. I don't think I could go back to the former flat scrambled eggs. 😊