Whipped Scrambled Eggs
- 4 large eggs
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- 1 pinch paprika
- 1 pinch onion powder
- 1 pinch garlic powder
- 2 teaspoons olive oil
- 2 teaspoons minced parsley, or to taste
For best results, we recommend using:
- 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.
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.
What others are saying
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.
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.
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.
Dominique M says:
Perfectly whipped eggs with a texture like butter! Never knew an immersion blender would work wonders on eggs like this. Fantastic!
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!