Scrambled eggs should be cooked over low heat and stirred slowly. That is the key to perfect fluffy scrambled eggs. I wasn’t sure if I should create an entire blog post about scrambled eggs because it seems like one of the simplest things to make plus there are so many egg recipes out there. Honestly, cooking eggs was one of the first things I taught my kids to make. But I realized not everyone can make perfect scrambled eggs. Do your scrambled eggs need to be cut with a fork? Does the bottom of the eggs have a golden brown hue to them? Well if you answered yes to either of those questions, try my method.
The best scrambled eggs are not made with fancy ingredients. You don’t need to add sour cream or Greek yogurt to get creamy eggs. I get the best results using a good nonstick skillet, fresh eggs, milk, kosher salt, black pepper, and real butter. Serve them with a side of bacon and an English muffin and you have a delicious breakfast perfect for a lazy Sunday morning.
Ingredients for scrambled eggs
Eggs– Use large eggs or extra-large eggs. If possible try and buy organic. I know the cost of eggs is high and organic is even worse, so do what you can when you can.
Milk- Many options to choose from. You’ll need 1 tablespoon per egg. I recommend heavy cream if you are in recovery from an eating disorder, half and half or whole milk would be next on my list. You can always use low-fat, non-fat, and even a splash of water in a pinch.
Salt and pepper– 1/4 teaspoon each or more to taste. I prefer kosher salt, but sea salt is also a great option.
Butter– I recommend using real butter. It adds richness to the eggs that I love. You can also use olive oil if you prefer.
How to make scrambled eggs:
Grab a medium bowl and begin by cracking the eggs first onto a hard flat surface, not the edge of the bowl. Cracking the eggs on something other than the side of the bowl will prevent any shells from falling into the eggs. Which as you know turns into you trying countless times to fish out the little bit of shell that is now stuck and won’t come out, even though you can see it! Next, add the heavy cream or your milk of choice. Season with a pinch of salt and black pepper. Using a fork, not a whisk, gently beat until fully combined.
Now let’s start cooking!
Begin with using a non-stick pan. Melt butter over medium-low heat. Keeping the heat relatively low is an important step. You do not want a hot pan or the eggs will brown on the bottom when you first pour them into the pan.
After the butter is melted pour the egg mixture into the pan. Let the eggs sit for a few seconds and then using a rubber spatula gently push the eggs from the edges of the pan to the center. Let them set up again, and repeat. The eggs will continue to set and get firm. Continue to push the raw eggs to the center of the pan until cooked through. You can decide how soft or firm to cook them depending on your taste. I prefer mine right in the middle. Not too soft and not too hard. Some people prefer creamier eggs or a soft scramble whereas others like dry eggs. there is no right way to eat your eggs- it’s just a matter of preference. Keep in mind that the longer the eggs cook the dryer they can get.
Something to remember…
If you leave the eggs in the pan even after the heat is off, they will continue to cook with the residual heat. So plate as soon as possible.
Options to think about:
Top eggs with fresh chives.
Stir in goat cheese before the eggs have fully set up.
Top eggs with cheddar or Monterey jack cheese.
Make breakfast burritos, breakfast tacos, or breakfast quesadillas. See the recipes below!
My 6 Tips:
1. Crack the egg on a flat surface before dropping it into the bowl. This prevents any shell from falling into the bowl.
2. Season the eggs before you add the milk/liquid
3. Use a fork not a whisk to combine the eggs, seasoning, and milk
4. Use a non-stick pan.
5. Use real butter.
6. Cook over low heat and be patient! High heat is the enemy in this recipe.
More recipes to try!
How to make Scrambled Eggs
Scrambled eggs are made with heavy cream and real butter. Cooked slowly over low heat creating the fluffiest scramble eggs.
Ingredients
- 2 Eggs
- 2 tbsp Heavy Cream (1 tbsp per egg) or any milk of choice **see note
- 2 tbsp real butter
- 1/4 tsp Salt
- 1/4 tsp Pepper
- *optional- 1/2 tsp garlic powder added to eggs before cooking
- *optional- 1/4 cup grated cheese to top eggs
- *optional- top eggs with fresh chives
Instructions
- Crack eggs on a flat surface and then drop into a bowl.
- Add heavy cream, salt, and pepper to the eggs.
- Using a fork whisk everything together until yolks and whites are fully combined with cream.
- Warm a nonstick pan over medium heat. Add butter and let melt.
- Once melted, lower heat to medium-low. Add egg mixture to the pan.
- Using a rubber spatula start to push the eggs from the edges of the pan to the center. Eggs should cook slow so they are light and fluffy and do not brown on the bottom. The eggs will start to set up. Continue to gently push the cooked part of the eggs so the uncooked part can cook. Slowly they will firm up and be cooked through. Continue until cooked to your liking.
Notes
- Milk- There are many options to choose from. You’ll need 1 tablespoon per egg. I recommend heavy cream if you are in recovery from an ED, half and half or whole milk would be next on my list. You can always use low-fat, non-fat, and even a splash of water in a pinch.
- Cheese- Adding cheese is a good way to add more protein to the eggs. Stirring in some goat cheese can create a creamy texture and great flavor. Also topping with cheddar or jack is delicious as well.
- If you like a soft scramble, consider topping the eggs with fresh chives like they do in France.
Nutrition Information:
Yield: 1 Serving Size: 1Amount Per Serving: Calories: 698Total Fat: 57gSaturated Fat: 28gTrans Fat: 1gUnsaturated Fat: 24gCholesterol: 1021mgSodium: 1319mgCarbohydrates: 6gFiber: 0gSugar: 3gProtein: 40g
Nutritional values may not be accurate. Please consult other sources.
