Fluffy Cajun Eggs (2 Ingredients)
Love and scrambled eggs DO go together. Hang in there with me. One quick stop in Louisiana forever changed the way I make breakfast, and these Cajun scrambled eggs are the delicious result.
All you need is a dozen good eggs and 2 teaspoons of Cajun seasoning. Beat them with a hand mixer until thick and foamy and they cook up light and fluffy, with no milk or butter needed. Once you go Cajun, you’ll never go back.
The Best Cajun Eggs (A Louisiana Breakfast I’ll Never Forget)
My husband was born and raised outside Atlanta, Georgia. When I was 16, I moved to Georgia, where we first met. “Aaaah… high school sweethearts!” NOT exactly. I’m 2 years older than my man, and in high school, dating a younger man was a serious faux pas. Long, LONG story short, we were family friends for 10 years until it clicked that we were more than just friends. Over 7 years of marriage and 2 kids later, he continues to be the best decision I ever made.
After being married a year, we moved to Georgia for his internship with the Atlanta Hawks and Thrashers (such a BLAST!). On our long, painful drive back to Utah (30+ hours… I’m SO not a road tripper), we stopped to visit my aunt and uncle in Louisiana. Little did I know this quick visit would FOREVER change my view on scrambled eggs. My aunt scrambled us some eggs for breakfast, and we immediately noticed the punch of flavor. Louisiana… Cajun seasoning… my aunt… I’m indebted.
Cajun seasoning also makes an appearance in my husband’s two favorite recipes, Breakfast Quiches and Cheesecake Factory Cajun Jambalaya Copycat. Cajun is the perfect combination of spices and makes something simple like scrambled eggs pop!
Why You’ll Love These Cajun Scrambled Eggs
- Just two ingredients. Eggs and Cajun seasoning, plus a quick spray of olive oil in the pan.
- Light and fluffy. Beating the eggs with a hand mixer makes them airy without milk or butter.
- Big flavor. Cajun seasoning gives plain eggs a savory, peppery punch.
- Feeds a crowd. A full dozen eggs cooks up in one large pan.
Ingredients You’ll Need
This recipe is as simple as it gets, so the quality of each ingredient really shows. Exact amounts are in the recipe card below.
- Eggs: I just shared my views on eggs in my basic crepe recipe. If you don’t have access to fresh, locally produced eggs, go certified organic, cage free or free range. Once you crack a quality egg, you’ll immediately notice a difference. The yolk is a bright, vibrant yellow and the egg whites are clear. Mmmm… and the taste? #yuminmytum. Have you seen Food, Inc? I’m both informed and traumatized. My takeaway is that we need to do a little more research on the foods we put into our bodies.
- Cajun seasoning: A blend of paprika, garlic, onion, black pepper, cayenne and herbs, and the star of this recipe. It’s as necessary as salt and pepper in your spice drawer. Louisiana and McCormick Cajun are both really tasty. I haven’t tried Slap Ya Mama yet, but it’s Amazon’s best seller. Most Cajun blends already contain salt, so taste your eggs before you add any more. You know I like to preach on reading the ingredients of all prepackaged foods, and spice blends are no exception. Take a couple of seconds and read what you’re eating! You’re worth every little second.
- Olive oil cooking spray: A light coat keeps the eggs from sticking without weighing them down. A nonstick pan needs only a quick spray. Spray it right before the eggs go in so the oil doesn’t scorch in the hot pan.
- No milk or butter: Beating the eggs until thick and foamy is what makes them fluffy, so you don’t need to add milk, butter or anything else. You know me. Always trying to make recipes delish and healthy.
How to Make Cajun Scrambled Eggs
- Beat the eggs and seasoning. Crack the eggs into a medium bowl and add the Cajun seasoning. Beat with a hand mixer for 2 to 3 minutes. Watch for the volume of the eggs to increase. The texture turns thick and foamy and the color becomes a light yellow. All that trapped air is what makes the eggs fluffy.
- Heat the pan. Heat a large frying pan over medium heat for 1 to 2 minutes, until it’s hot. A drop of water should sizzle when it hits the surface. A properly heated pan sets the eggs quickly so they don’t turn watery.
- Add the eggs. Spray the pan with olive oil cooking spray and pour in the egg mixture. It should start to set around the edges within a few seconds.
- Stir and cook. Cook while stirring frequently with a spatula, pushing the cooked egg from the edges toward the center so the runny egg flows underneath. Keep going until the eggs form soft, fluffy curds and there is no liquid egg left in the pan.
- Serve right away. Slide the eggs onto plates while they’re hot. Eggs keep cooking from their own heat, so take them off the burner as soon as they’re set. Sprinkle a pinch more Cajun seasoning on top if you like extra kick.
Kami’s tip: Don’t skip the hand mixer. Beating the eggs for 2 to 3 minutes until they’re thick, foamy and light yellow is what gives you fluffy scrambled eggs without adding milk or butter.
Ways to Customize Cajun Eggs
- Make a Cajun omelette. Pour the beaten eggs into the pan, let them set, then fold over sauteed peppers and onions.
- Add cheese. Sprinkle in shredded pepper jack or cheddar during the last minute of cooking.
- Add veggies. Cook diced bell pepper, onion and celery in the pan first, then pour the eggs over them.
- Make it a meal. Serve with sausage, toast or tucked into a warm tortilla.
Cajun Scrambled Eggs FAQs
- Is Cajun seasoning good on eggs? Absolutely. Cajun seasoning is the perfect combination of spices and makes something simple like scrambled eggs pop.
- How do I make scrambled eggs fluffy without milk? Beat the eggs with a hand mixer for 2 to 3 minutes, until they increase in volume and turn thick, foamy and light yellow.
- Which Cajun seasoning should I use? Louisiana and McCormick Cajun are both really tasty. Read the label and pick a blend with ingredients you’re happy with.
- Do I need to add salt? Most Cajun seasonings already contain salt, so taste the eggs first and add more only if needed.
- How do I know when the eggs are done? Cook until the eggs are set with no visible liquid egg left. For food safety, eggs should be firm, not runny.
- Can I make a smaller batch? Yes. Use about 1/2 teaspoon of Cajun seasoning for every 3 eggs and use a smaller pan.
- Can I use Cajun seasoning in other egg dishes? Yes. It’s great sprinkled on deviled eggs, egg salad or an omelette. Start with a little and add more to taste.
- How do I store leftovers? Refrigerate leftover eggs in a covered container within 2 hours of cooking and eat them within 3 to 4 days. Reheat until steaming hot, to 165°F.
Kitchen Tools for This Recipe
Scrambled Eggs with Cajun Seasoning
Ingredients
- 12 organic cage-free, or free-range eggs, cracked
- 2 tsp cajun seasoning
Instructions
- With a hand mixer, beat eggs and cajun seasoning together for 2 to 3 minutes.
- Heat a large frying pan over medium heat for 1 to 2 minutes until pan is hot. Spray pan with olive oil cooking spray and pour egg mixture in pan.
- Cook while stirring frequently until eggs are cooked and fluffy.
Made these Cajun scrambled eggs? Leave a star rating in the recipe card and tell me how they turned out in the comments below. Your feedback helps other cooks, and I love hearing which Cajun seasoning you used.
