Scrambled eggs may be simple, but when you make them on a Blackstone griddle, they go from basic to next-level delicious. Cooking eggs on a flat-top griddle gives you total control over texture and doneness—and the results are soft, fluffy, and perfectly cooked every time.
Whether you’re making breakfast for two or cooking for a crowd, scrambled eggs on a Blackstone are fast, easy, and mess-free.
If you’ve just added a Blackstone to your outdoor cooking setup, scrambled eggs are a great recipe to start with. They cook quickly, use minimal ingredients, and pair perfectly with other griddle breakfast favorites like bacon, hash browns, and or these Blackstone Blueberry Pancakes.
My plans for this website are to make air fryer and griddle recipes that are catered to the low carb and WW crowd. I’m convinced you can make just about anything using a griddle or air fryer!
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Why Make Scrambled Eggs on a Blackstone?
I started using my 36″ Blackstone griddle for quick breakfasts when cooking indoors felt like a chore—especially during summer. Now, it’s my go-to tool for scrambled eggs whether I’m feeding myself, my family, or a group of friends at the cabin.
I’ve made these scrambled eggs countless times on my Blackstone and they come out perfect every time.
I’ve tested variations with cheese, dairy-free versions, and even added chopped veggies or turkey sausage right on the griddle.
This method is not only fast but easy to adjust based on what you like. And unlike a pan, the Blackstone gives you plenty of space to cook everything at once.
Ingredients Needed for Scrambled Eggs
(Serves 2–4)
- 6 large eggs
- 2 tablespoons milk or cream (optional for extra fluff)
- Salt and pepper to taste
- 1 tablespoon butter or oil for greasing the griddle
- Optional add-ins: shredded cheese, sautéed veggies, crumbled bacon, chopped herbs
How to Make Scrambled Eggs on a Blackstone Griddle
Preheat your griddle: Set your Blackstone to low or medium-low heat. Eggs cook quickly and gently—too much heat will dry them out.
Whisk the eggs: In a bowl, crack the eggs and whisk well. Add a splash of milk or cream if desired, and season with a pinch of salt and pepper. – This adds a lot of air to make them light and fluffy.
Add butter or a drizzle of oil to the griddle and spread it evenly using a spatula.
Pour the eggs onto the griddle: Use a scraper or spatula to gently move the eggs around. Let them set slightly, then push them from the edges toward the center to form soft curds.
Cook low and slow: Continue scrambling gently until the eggs reach your desired doneness.
Pro Tips for Perfect Fluffy Scrambled Eggs
Don’t overcook — dry eggs = sad breakfast.
Low and slow is your best friend.
Clean while it’s warm — use a scraper and wipe with a paper towel to make cleanup a breeze.
Add-ins like cheese or herbs go in at the very end so they don’t get lost in the mix.
What to Serve with Scrambled Eggs
Recipe FAQS
Keep your Blackstone set to low or medium-low heat (around 300°F–325°F). Eggs cook best at lower temperatures to stay soft and fluffy without browning too much.
Yo can use butter, oil, or cooking spray to prevent sticking and add flavor. Butter also helps the eggs cook more gently.
Add cheese in the last minute of cooking so it melts into the eggs without overcooking or getting rubbery.
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Scrambled Eggs on Blackstone Griddle
Prep Time: 2 min
Cook Time: 7 min
Total Time: 9 min
Yield: 2 1x
Category: Easy
Method: Blacksotne
Cuisine: American
Description
Scrambled eggs may be simple, but when you make them on a Blackstone griddle, they go from basic to next-level delicious
2 tablespoons milk or cream (optional for extra fluff)
Instructions
Set your Blackstone to low or medium-low heat. Eggs cook quickly and gently—too much heat will dry them out.
In a bowl, crack the eggs and whisk well. Add a splash of milk or cream if desired, and season with a pinch of salt and pepper.
Add butter or a drizzle of oil to the griddle and spread it evenly using a spatula.
Use a scraper or spatula to gently move the eggs around. Let them set slightly, then push them from the edges toward the center to form soft curds.
Continue scrambling gently until the eggs reach your desired doneness. For soft eggs, remove them while they’re still slightly glossy—they’ll finish cooking off the heat.
Notes
Don’t overheat the griddle: Low heat is key for soft, fluffy eggs.
Use fresh eggs: They taste better and hold their shape better.
Add cheese near the end: Stir in shredded cheese during the last minute of cooking so it melts without getting rubbery.
WW points 4-5 depending on serving
Nutrition
- Serving Size: 1
- Calories: 245
- Sugar: 1g
- Sodium: 210mg
- Fat: 20g
- Saturated Fat: 8g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 14g
