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The Best Scrambled Eggs

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Scrambled eggs are a favorite of mine but I like all the ways to cook eggs. Here is how I make the best scrambled eggs.

Ingredients

  • 6 – 8 Farm Fresh Eggs
  • 4 tbs Heavy Cream
  • 1 tbs Butter
  • Salt & Pepper to taste after cooking
I buy eggs from a local farm and they are so much tastier coming from pasture raised hens. The yolks have a deep rich color. The freshness of local eggs cannot be touched by grocery store eggs – no matter what the store cartons say.
 
Typically eggs found at the grocery store were laid nearly a month before the store ever gets them. Eggs I buy from the farm can last me a couple of months.

How to Cook Scrambled Eggs

 
Farm Fresh Eggs
 
 
Heat a medium nonstick skillet over medium heat. Add 1 tablespoon of butter to melt in the skillet as it heats.
 
In a mixing bowl, crack half a dozen eggs. Add heavy cream to eggs and whisk. Whisk them good now to get fluffy eggs.
 
Add egg mixture to the skillet and scrambled to desired doneness. I do not add salt and pepper while cooking so that the eggs do not dry out. Just allow those eating the eggs to season them themselves.
 
This recipe feeds 3-4 people. If cooking for a crowd or big appetites feel free to double the recipe.

Delicious Breakfast Meals

 
The Best Scrambled Eggs
 
 

Try these tasty variations to the recipe:

Cheesy Eggs – At the end of cooking add your favorite cheese and turn until melted, serve.

Sausage Eggs – Scramble 1/4 lb breakfast sausage until done then add eggs and scramble together until the eggs are cooked.

Remember to always use a rubber spatula in your nonstick cookware.

 
Do you have any special techniques for the perfect scrambled eggs?
Share them with us in the comments section!
 
Yield: 1 Batch of Scrambled Eggs

The Best Scrambled Eggs

The Best Scrambled Eggs

Delicious creamy and fluffy scrambled eggs are always a delicious breakfast meal.

Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes

Ingredients

  • 8 Farm Fresh Eggs
  • 4 tbsp. Heavy Cream
  • 1 tbsp. Butter
  • Salt & Pepper to taste after cooking

Instructions

  1. Heat a medium nonstick skillet over medium heat. Add 1 tablespoon of butter to melt in the skillet as it heats.
  2. In a mixing bowl, crack half a dozen eggs. Add heavy cream to eggs and whisk. Whisk them good now to get fluffy eggs.
  3. Add egg mixture to the skillet and scrambled to desired doneness. I do not add salt and pepper while cooking so that the eggs do not dry out. Just allow those eating the eggs to season them themselves.
  4. This recipe feeds 3-4 people. If cooking for a crowd or big appetites feel free to double the recipe.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 220Total Fat: 18gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 397mgSodium: 243mgCarbohydrates: 1gFiber: 0gSugar: 1gProtein: 13g
Scrambled Eggs

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Meet Julia

Author of Julia's Simply Southern

 

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Marsha Baker

Wednesday 13th of September 2017

I'll be making these for breakfast tomorrow! =) Thanks for sharing.

Julia's Simply Southern

Wednesday 13th of September 2017

Yay! I hope you enjoy.

Anonymous

Thursday 2nd of March 2017

I make "Eggs-erroneous" often, it's easy because there is no recipe! I just grab what left overs (and some fresh vegies) I can find in the fridge. Heat them in a skillet with some butter and then scramble eggs with them. It is usually quite good and it is different every time!

Julia's Simply Southern

Thursday 2nd of March 2017

I love dishes you can incorporate leftovers.