Fluffy Scrambled Eggs

This recipe makes a dish of scrambled eggs with a cheesy taste for about 2 people. I use a frying pan with a diameter of about 28 cm / 11 inches. If you are cooking only 3 eggs or less, you can use a smaller frying pan.
Cook Time 15 minutes
Total Time 15 minutes
Servings 2 People


  • 6 Egg
  • 1 Tbsp Olive Oil or Butter (high quality)
  • 3 Pinches sea salt
  • 3 Pinchs Black Pepper
  • 1 Tbsp Fresh Mascarpone
  • 2 Tbsp Parmigiano-Reggiano or Pecorino Romano (optional)


  1. Turn on the heat, pour in a tablespoon of butter or Olive oil. You don’t need to wait for the fat to heat up.
  2. Start breaking each egg and pour them directly in to the pan.
  3. As soon as all eggs are in the pan, add a tablespoon of mascarpone or cream (depending on whether you like it more or less cheesy), lower the heat to medium and start stirring the yolk and white together.
  4. Keep stirring until the eggs start getting solid. As soon as they are nearly done and are getting very hot, take the pan off the heat. The remaining heat will do the rest, but still keep them juicy & tasty and avoid them to dry out.
  5. Whenever you notice part of the eggs solidifying, lower the heat and stir the stuck fluid off the pan’s surface. In case the eggs do not solidify at all, increase the heat. It’s very important to keep stirring at all times and to take them off the heat at the right time. Try it a couple of times until you get the feeling for it.

Recipe Notes