Air Fryer Scrambled Eggs Recipe

Eggs: The main ingredient, providing protein and structure to the dish.

Milk: Adds creaminess and helps to make the eggs fluffy.

Salt: Enhances the flavor of the eggs.

Black pepper: Adds a touch of spice and depth to the flavor.

Butter: Melts into the eggs, adding richness and a smooth texture.

When making scrambled eggs in an air fryer, it's crucial to use an oven-safe dish that fits comfortably inside the fryer basket. This ensures even cooking and prevents any spillage. Additionally, stirring the egg mixture halfway through the cooking process helps achieve a fluffy and consistent texture. For an extra creamy result, consider adding a splash of cream or a dollop of sour cream to the mixture before cooking.

• eggs - Substitute with tofu: Tofu can be crumbled and seasoned to mimic the texture and flavor of scrambled eggs, making it a great vegan alternative.

• milk - Substitute with almond milk: Almond milk provides a similar creamy texture and is a good option for those who are lactose intolerant or prefer a dairy-free diet.

• salt - Substitute with soy sauce: Soy sauce can add a similar level of saltiness along with a depth of umami flavor.

• black pepper - Substitute with white pepper: White pepper offers a similar spiciness but with a slightly different flavor profile that can be interesting in scrambled eggs.

• butter - Substitute with olive oil: Olive oil is a healthier fat option and can provide a nice flavor to the scrambled eggs.

• Allow the scrambled eggs to cool completely before storing. This prevents condensation, which can make the eggs watery.
• Transfer the cooled eggs to an airtight container. If you have multiple servings, consider dividing them into individual portions for easy reheating.
• Store the container in the refrigerator. The scrambled eggs will stay fresh for up to 3-4 days.
• For longer storage, place the cooled eggs in a freezer-safe container or a resealable plastic bag. Make sure to remove as much air as possible to prevent freezer burn.
• Label the container or bag with the date to keep track of freshness.
• When ready to eat, thaw the frozen scrambled eggs in the refrigerator overnight.
• Reheat the eggs in a microwave-safe dish. Cover with a microwave-safe lid or wrap to retain moisture. Heat on medium power for 1-2 minutes, stirring halfway through to ensure even heating.
• Alternatively, reheat in a non-stick skillet over medium-low heat. Stir frequently to avoid overcooking and to maintain a fluffy texture.
• Add a splash of milk or a small pat of butter while reheating to restore some of the original creaminess.
• Serve immediately and enjoy your perfectly reheated scrambled eggs.

• Microwave Method:

  1. Place the leftover scrambled eggs in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or a damp paper towel to retain moisture.
  3. Heat on medium power for 30-second intervals, stirring gently between each interval, until the eggs are heated through.
  4. Add a small pat of butter or a splash of milk to keep the eggs creamy.

• Stovetop Method:

  1. Heat a non-stick skillet over low to medium heat.
  2. Add a small amount of butter or olive oil to the skillet.
  3. Place the leftover scrambled eggs in the skillet.
  4. Stir continuously until the eggs are warmed through, adding a splash of milk if needed to maintain creaminess.

• Oven Method:

  1. Preheat your oven to 300°F (150°C).
  2. Place the leftover scrambled eggs in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent the eggs from drying out.
  4. Heat in the oven for about 10-15 minutes, stirring halfway through, until the eggs are warmed through.

• Air Fryer Method:

  1. Preheat the air fryer to 300°F (150°C).
  2. Place the leftover scrambled eggs in an air fryer-safe dish.
  3. Heat for 3-5 minutes, stirring halfway through, until the eggs are heated evenly.
  4. Add a small pat of butter or a splash of milk if the eggs seem dry.

• Air fryer: A kitchen appliance that cooks by circulating hot air around the food, perfect for making scrambled eggs without using a stove.

• Mixing bowl: A bowl used to combine and whisk the eggs, milk, salt, and pepper together.

• Whisk: A utensil used to beat or stir the egg mixture until it is well combined.

• Oven-safe dish: A dish that can withstand the high temperatures of the air fryer and is used to hold the egg mixture during cooking.

• Cooking spray: Used to grease the oven-safe dish to prevent the eggs from sticking.

• Spatula: A tool used to stir the eggs halfway through cooking and to mix in the butter once the eggs are done.

• Measuring cup: Used to measure the milk accurately.

• Measuring spoons: Used to measure the salt and black pepper accurately.

Pre-mix ingredients: Whisk the eggs, milk, salt, and pepper the night before and store in the fridge.

Use a liner: Place a parchment paper liner in the air fryer basket to reduce cleanup time.

Quick melt butter: Microwave the butter for a few seconds before adding to the cooked eggs to speed up melting.

Batch cooking: Double the recipe and store leftovers in the fridge for a quick reheat the next day.

Preheat efficiently: Start preheating the air fryer while you whisk the egg mixture to save time.