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The Best Scrambled Eggs

By: Author Julia Jordan

Posted on  - Last updated:

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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 abd add the 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.

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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
© Julia Jordan
Cuisine: Southern United States / Category: Breakfast
Scrambled Eggs

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Meet Julia

Author of Julia's Simply Southern

About Julia

Hey Y'all! I'm Julia, the cook and writer behind the recipes here at Julia's Simply Southern. I began my website so that I could share easy to follow recipes that anyone can use to put a home cooked meal on the dinner table. Thanks so much for stopping by!

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Sharing is Caring

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.

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