Gluten Free Scrambled Eggs
Scrambled eggs might seem like the simplest thing in the world, but getting them truly right — soft, creamy, and custardy rather than rubbery — takes a little patience and the right technique. This version delivers exactly that, with slow folds over low heat coaxing the eggs into large, glossy curds that feel almost luxurious on the plate. Whole milk adds just enough richness, and a finishing scatter of fresh chives brings a gentle, oniony brightness that makes the whole thing feel a little more special. For anyone navigating a gluten-free lifestyle, eggs are one of the most naturally safe proteins out there, and this recipe keeps things beautifully clean — just eggs, dairy, butter, and a handful of pantry staples with no hidden grains or thickeners to worry about. The real secret here is pulling the pan off the heat while the eggs still look slightly underdone; residual warmth does the rest, leaving you with a texture that's silky rather than dry. It's the kind of breakfast that works any time of day, whether you're pairing it with gluten-free toast, tucking it into a bowl with roasted vegetables, or eating it straight from the skillet because you simply can't wait.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
2 servings
- 6 large eggs
- 2 tbsp whole milk
- ¼ tsp kosher salt
- ⅛ tsp black pepper
- 1 tbsp unsalted butter
- 1 tbsp fresh chives, thinly sliced (optional)
Instructions
- 1
Crack the eggs into a bowl, add the milk, salt, and pepper, and whisk until the yolks and whites are fully combined and the mixture is a uniform pale yellow with no streaks.
- 2
Melt the butter in a 10-inch nonstick skillet over low heat until foamy but not browned.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!