Adding diced avocado to scrambled eggs as the yolks begin to set can deliver a creamier texture and fresher flavour, according to a food writer at Tasting Table. The simple addition takes just minutes and requires no complex cooking methods.
Butter is often the go-to ingredient for richer eggs, but avocado offers a softer, smoother texture and is more nutrient-dense. The food writer noted that avocados are rich in fibre, folate, potassium, vitamin C, and vitamin E, with a whole avocado containing around 10 grams of fibre—a sizeable portion of the 25 to 38 grams most adults need daily.
Why avocado works in scrambled eggs
“Avocados are delicious, and they can give many dishes, like eggs, a creamier texture and fresher flavour,” the Tasting Table writer said. “They work particularly well with a soft and fluffy scrambled eggs recipe, bulking up the meal and providing a nice pop of colour.”
The buttery flavours and textures play well off each other, and the combo comes together in minutes, which is something that can’t be said for a lot of other nutritious meals.
How to prepare creamy scrambled eggs
To make the dish, you’ll need two large eggs, half a ripe avocado, salt to taste, black pepper to taste, and toast (optional). Crack the eggs into a frying pan and cook them over medium heat, stirring carefully as they begin to scramble. While the eggs are cooking, dice the avocado into small chunks.
Once the egg yolks begin to set, fold the diced avocado into the eggs. Keep stirring gently until the eggs reach your desired consistency, then season with salt and pepper. Serve straight away on their own or on top of toast. Alternatively, mash the avocado, spread it across your toast, season with salt and pepper, and finish with the scrambled eggs on top.
Other creamy egg techniques
There are numerous techniques to achieve softer, creamier scrambled eggs. Some chefs suggest sour cream, as it contributes a smooth texture and a little extra body. A chef at Delish explained: “Sour cream’s fat content is roughly 20%, about twice that of your average carton of half-and-half. That extra richness makes a massive impact on the flavour and texture of your eggs.”
