If you're looking to get breakfast on the table fast, the formula for doing so couldn't be simpler: high heat + fat + rubber spatula (and a strong wrist). Here, we borrow from the Italian method of cooking fast scrambled eggs, using olive oil and a quick stir to produce a soft and creamy egg in under a minute. If you can stand the heat (literally), it's almost impossible to fail with this technique.
Check out our most fluffy scrambled eggs recipe and our easy omelet for infants and toddlers.
These Italian-style scrambled eggs use just eggs, milk, salt, and a drizzle of olive oil, relying on high heat and fast movement to create their signature fluffy texture. The milk lightens the eggs, while the olive oil prevents sticking and helps the mixture whip into soft folds as it cooks almost instantly.
Why use high heat for Italian-style scrambled eggs?
The very hot pan shocks the eggs, helping them seize and lift into airy folds. This technique creates a fluffy, whipped texture that low-heat scrambling cannot achieve.
Can I use butter instead of olive oil?
You can, but butter burns quickly at high heat. Olive oil has a higher smoke point and gives the eggs their characteristic light, clean flavor.
Why add milk?
A small splash of milk helps the eggs lighten and whip more easily under high heat, preventing density and keeping the texture soft for toddlers.
Do these eggs store or reheat well?
No—because of the quick, high-heat method, they are best eaten immediately. Reheating will deflate and toughen the texture.
These Italian-style fast scrambled eggs cook in seconds using high heat and olive oil to create a fluffy, whipped texture. With just eggs, milk, and salt, they make a simple, ultra-quick breakfast toddlers and parents both enjoy.
Heat a medium-sized pan to Medium High (or High, if you don't have a particularly powerful range), giving it a few minutes to get really hot.
While the pan heats, beat one egg with a splash of milk and a pinch of salt until uniform.
When pan is hot, pour a glug of olive oil into the pan; swish around to coat the pan, and give it about 10-15 seconds to get hot.
Pour the egg mixture in the pan with one hand and immediately start stirring the egg with a rubber spatula with the other hand; continue moving and swirling the egg until it turns from liquid to solid, roughly 30-45 seconds. Remove from pan and plate immediately.
Allow eggs to cool for 2-3 minutes before serving. If there is excess oil on the eggs, feel free to blot with a paper towel.
Because of the brevity and fury of the cooking method, the eggs will be something like a single soft blob; if your child is still fledgling with a fork, cut the egg up into chunks for easy handling.
Servings 1
Serving Size 1 scrambled egg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Brad (the Dad) is the founder and Chief Recipe Officer of New Dad's Kitchen. His own cooking/feeding journey started humbly during his son's infancy, preparing and managing his son's bottle intake in order to support his wife; it has since blossomed into a full-on passion to feed his child and family delicious and healthy meals that can satisfy both a toddler and his very tired parents.
