Breakfast/ Featured

The Best Scrambled Eggs

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.

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.

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 know how the egg shells get their color? Check Out This Egg Fact

Do you have any special techniques for the perfect scrambled eggs?
Share them with us in the comments section!
 

The Best Scrambled Eggs

Print Recipe

Ingredients

  • 6 - 8 Farm Fresh Eggs
  • 4 tbs Heavy Cream
  • 1 tbs 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.

See it at:
Weekend Potluck

 

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4 Comments

  • Reply
    Anonymous
    March 2, 2017 at 3:44 am

    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!

  • Reply
    Marsha Baker
    September 13, 2017 at 3:18 am

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

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