Sourdough Scrambled Eggs [fluffy + delicious]

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Let's make sourdough scrambled eggs! Now I'm not talking about scrambled eggs served on sourdough toast ... I'm actually talking about adding sourdough starter to your scrambled eggs!

A blue stoneware plate topped with sourdough scrambled eggs, 3 slices of buttered sourdough toast and sitting on a blue dish towel.

Adding sourdough starter to your scrambled egg mixture makes them light, fluffy and extra delicious! It also makes your eggs go further and makes them more filling! A great way to fill hungry tummies at breakfast time.

You can serve sourdough scrambled eggs with these delicious sourdough jalapeño cheddar bagels, fluffy sourdough discard pancakes or even inside these sourdough English muffins.

A blue stoneware plate topped with sourdough scrambled eggs, 3 slices of buttered sourdough toast and sitting on a blue dish towel. There is also a glass of orange juice to the left of the plate.

Why You'll Love This Recipe?

Use Excess Sourdough Starter - Use something that might otherwise go to waste to create something delicious! Reducing food waste is so important, especially in our current economic climate.

Make Your Eggs Go Further - Adding sourdough starter to your scrambled eggs will make just a few eggs go that little bit further. If you're adding a few sides, this recipe will feed 2 to 3 people quite easily.

Something Different - Using your excess sourdough starter when making scrambled eggs is something a little different, something that might not be expected! And experimenting with sourdough is just so much fun!

Sourdough Starter or Sourdough Discard?

I highly recommend using active sourdough starter for this recipe, but you can also use discard. In my experience you need to make sure that you use fresh sourdough discard. Using older sourdough discard will make the eggs have an unpleasant sourdough taste.

For this reason I always use sourdough starter that's been fed within the last 24 hours. For discard I wouldn't use anything that's more than a few days old or that smells too sour. Trust me, you don't want funky tasting eggs!

You can read more about the difference between sourdough discard and sourdough starter here.

How To Make Sourdough Scrambled Eggs

Making sourdough scrambled eggs is so easy! I love that you don't need to add milk or cream, just sourdough starter, eggs and cheese! You can season the eggs the way you like - a little pepper, salt ... even some herbs if you'd like!

So put some sourdough in the toaster and let's make some sourdough scrambled eggs!

Flat lay of ingredients necessary to make sourdough scrambled eggs.

Add sourdough starter, eggs and cheddar cheese to a medium size mixing bowl and whisk together until well combined. Season with salt and pepper to your liking. The mixture should be light and fluffy.

Heat a frying pan or cast iron skillet over a medium heat and add the butter. Allow the butter to melt and then pour the sourdough egg mixture into the pan.

Allow the sourdough scrambled egg mixture to cook gently for around 5 minutes, turning the mixture occasionally with a spatula.

The sourdough scrambled egg mixture is done when all the liquid has cooked out and the eggs are light and fluffy.

Serve sourdough scrambled eggs alongside some sourdough toast or sourdough discard pancakes.

A blue stoneware plate topped with sourdough scrambled eggs, 3 slices of buttered sourdough toast and sitting on a blue dish towel. There is also a glass of orange juice to the left of the plate.

Tips for Making The Best Scrambled Eggs

  1. Use Fresh Eggs - Start with the freshest eggs you can find. Honestly, fresh eggs make such a difference. The eggs I've used in these photos were laid just a few hours before I made these sourdough scrambled eggs (yes I'm a crazy chicken lady - my chickens love eating sourdough discard too).
  2. Whisk Thoroughly - Whisk the eggs vigorously until they are well combined and slightly frothy. This incorporates air into the mixture, resulting in light and fluffy scrambled eggs.
  3. Butter for Flavor - Use butter instead of oil for cooking the eggs. Butter adds richness and flavor to the scrambled eggs, enhancing their taste without the need for cream. If you haven't made your own butter yet, what are you waiting for? Try these easy butter making instructions. For a spicy twist, try using this spicy jalapeño honey butter.
  4. Opt for Low and Slow - Cook the eggs slowly over low to medium-low heat for the creamiest texture. This gentle cooking method allows the eggs to cook evenly and retain their moisture, resulting in tender and velvety scrambled eggs.
  5. Experiment with Add-Ins - Get creative with your scrambled eggs by adding flavorful ingredients such as grated cheese, fresh herbs, diced vegetables, or cooked meats. These add-ins not only enhance the taste and texture of the eggs but also contribute to a more satisfying meal.
Sourdough Scrambled Eggs - Pinterest Image
SOURDOUGH SCRAMBLED EGGS - RECIPE FEATURE IMAGE

Sourdough Scrambled Eggs

Make your scrambled eggs extra fluffy and delicious by adding a portion of sourdough starter to the mixture! You'll never eat your eggs any other way!
3.33 from 71 votes
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 1 serve
Calories 609 kcal

Equipment

  • 1 Cast Iron Skillet or Frying Pan

Ingredients  

  • 80 g Sourdough Starter (or fresh discard)
  • 3 Eggs (I used 3 fresh eggs totalling 200g)
  • 50 g Cheddar Cheese (shredded)
  • 20 g Butter

Instructions 

  • Add sourdough starter, eggs and cheddar cheese to a medium size mixing bowl and whisk together until well combined. Season with salt and pepper to your liking. The mixture should be light and fluffy.
  • Heat a frying pan or cast iron skillet over a medium heat and add the butter. Allow the butter to melt and then pour the sourdough egg mixture into the pan.
  • Allow the sourdough scrambled egg mixture to cook gently for around 5 minutes, turning the mixture occasionally with a spatula.
  • The sourdough scrambled egg mixture is done when all the liquid has cooked out and the eggs are light and fluffy.
  • Serve sourdough scrambled eggs alongside some sourdough toast or sourdough discard pancakes.

Nutrition

Calories: 609kcal Carbohydrates: 17g Protein: 31g Fat: 46g Saturated Fat: 24g Polyunsaturated Fat: 4g Monounsaturated Fat: 13g Trans Fat: 1g Cholesterol: 584mg Sodium: 644mg Potassium: 225mg Fiber: 1g Sugar: 1g Vitamin A: 1714IU Calcium: 432mg Iron: 2mg
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3.33 from 71 votes (68 ratings without comment)

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3 Comments

  1. 5 stars
    Currently working on your Guinness bread and didn't want to waste my discard, so I tried these for breakfast. They were very good. I don't think the measurements of any of the ingredients need to be exact, just use what you have and what looks good to you.

    Also, I usually like ketchup on my eggs, but I accidentally put sweet chili sauce on these, and they were delicious.

  2. 5 stars
    I saw your idea for mixing starter in scrambled eggs mentioned in one of your weekly emails. So, as I do with most other things, I just threw the ingredients together without consulting your recipe. Lol Not surprisingly, I absolutely loved it! I cooked the eggs with some sauteed peppers and onions, and it really stretched my 4 eggs out generously. The texture of the eggs was a little heavier, but that also made them more filling. My 11 year old said he wouldn't have known there was starter in them if I hadn't told him. Highly recommend!

  3. 1 star
    This turned out odd for me. I even added another egg to get to the 200g. It was more crumbled sourdough than eggs. I did think I could omit cheese, add vanilla and make it more like French toast. I’ll experiment.