Blackstone Scrambled Eggs – How To Cook Scrambled Eggs On A Griddle

Blackstone scrambled eggs are a breakfast staple in my house. They’re light and fluffy, and just full of flavor. Can’t have breakfast without them!

Cooking eggs on a Blackstone griddle is one of my favorite ways to start the day. There’s nothing better than a big family breakfast with pancakes, bacon, hash browns, fresh fruit, and scrambled eggs.

Blackstone scrambled eggs come out so light and fluffy. And they’re perfect for my very hungry family because I can make a big batch in just a short time.

Ingredients For Blackstone Scrambled Eggs

You really only need a few simple ingredients to make delicious scrambled eggs.

• Eggs
• Butter
• Salt
• Milk (optional)
• Pepper (optional)
• Cheese (optional)

Many people insist on adding water or milk to their scrambled eggs. They whisk the added liquid into their egg mixture because they think it makes their eggs fluffier.

I’ve cooked scrambled eggs many different ways and I don’t think adding water or milk helps at all. My favorite way to cook scrambled eggs on a Blackstone or in the kitchen is just plain old eggs cooked in a little butter with a dash of salt and a little shredded cheese.

You just can’t beat the velvety smooth richness you get from cooking eggs in a bit of butter.

If you want to add a tablespoon of milk or cream, go for it and see if you like it better that way. But I’d suggest staying away from water. That will make you eggs a little more moist but it adds no flavor and in fact just dilutes the natural flavor of the eggs themselves.

You can also use a drizzle of avocado oil in place of the butter. That will help prevent sticking but won’t add any additional flavor, and I’m not a fan of oily eggs.

How To Cook Scrambled Eggs On A Blackstone

Preheat your griddle to low. This is really important…you want to cook your scrambled eggs on a low heat so they don’t burn. I aim for a temperature of about 250 F to 300 F. Any hotter than that and you risk getting stuck with burnt, dry eggs.

This is where a good infrared thermometer comes in handy as you can get an exact reading on your griddle’s temp. If the cooking surface is smoking at all, it’s too hot. If you add butter and it immediately starts burning, the griddle is too hot.

If your griddle is too hot, don’t panic. Set the burners as low as they’ll go and you can even turn a couple of them off. A quick way to lower your griddle’s temperature is to squirt some cool water on the surface and then use your spatula or bench scraper to push off any excess. This is a great pro tip for cooking anything on a griddle where the heat gets too high.

While your griddle is warming up, prep your eggs. Crack each egg into a mixing bowl, add the salt (and pepper if you like) and use a fork or whisk to mix until they are uniform.

Add some butter to the flat top and pour the egg mixture on top very slowly. Unless your Blackstone is perfectly level, the eggs will tend to run to one end of the griddle until they start to set. This is why you want to pour slowly so you don’t make a mess.

While you pour, use your spatula to create a wall that keeps the egg mixture from spreading too far.

As the eggs begin to set, use the spatula to push them towards the middle. Be gentle here. You’re not trying to scrap rust off an old iron fence. You just want to gently push the eggs so the parts that are set pile up and fold into each other and the more liquid parts can have a chance to set on the griddle surface.

If you’re too rough or if you chop away at the eggs with the side of your spatula as I’ve seen people do, you’ll end up with flattened eggs. Remember, gentle equals fluffy.

Technique is really important when scrambling eggs and it might take you some practice to get it right. That’s ok, practice makes perfect. If they don’t come out perfectly the first time, just keep on trying and you’ll get the hang of it.

If you want to add some cheese to your eggs, wait until they’re almost finished cooking so the cheese has time to melt and become one with the eggs. I like to add a ½ tablespoon of grated parmesan or a sprinkle of shredded cheddar or Monterey jack cheese and then fold it into

Once the eggs have finished cooking, remove them from the griddle and serve while still warm. Some fresh parsley or chives will make a nice garnish.

What To Serve With Scrambled Eggs

The best dishes to serve with scrambled eggs include:

• Bacon
• Pancakes
• French toast
• Tater Tots
• Sliced avocado
• Breakfast sausage
• Fresh fruit
• English muffins

Frequently Asked Questions

Here are some of the most common questions we get about Blackstone scrambled eggs:

How many scrambled eggs per person?

As a rule, you should plan to cook 2 eggs per person. If you’re cooking for some big appetites or you don’t have any side dishes, consider increasing it to 3 eggs per person.

How long are leftover scrambled eggs good for?

Leftover scrambled eggs will keep for about 3 to 4 days if stored in the refrigerator in an airtight container.

Can you freeze scrambled eggs?

Scrambled eggs can be frozen and reheated to eat later. Store individual portions in small freezer bags and place in the freezer. Thaw them in the refrigerator or reheat them on the microwave when you’re ready to eat them. Freezing scrambled eggs is a great way to prep meals ahead of time.

You can make a big batch over the weekend and then store in individual containers so you’ll have a scrambled eggs for the whole week!