Damn Delicious

How to Make Scrambled Eggs

How to Make Scrambled Eggs - The ONLY WAY to make your scrambled eggs! Moist, fluffy, and evenly cooked. Never dry, never rubbery. SO SO GOOD + fool-proof!

The ONLY WAY to make your scrambled eggs! Moist, fluffy, and evenly cooked. Never dry, never rubbery. SO SO GOOD + fool-proof!

 How to Make Scrambled Eggs - The ONLY WAY to make your scrambled eggs! Moist, fluffy, and evenly cooked. Never dry, never rubbery. SO SO GOOD + fool-proof!

We’ve all been through a lot these past few days with COVID-19 – emotionally and mentally – trying to adjust to what will be our new “normal” for the next few weeks.

Ben and I are surviving to say the least being in such close quarters, Butters doesn’t understand why we’re always home and puts himself in his own self-quarantine by the toilet, and Cartman just wants love + belly rubs, following us everywhere.

But we do know one thing for sure. We’re all stuck at home and we need to eat. And I know a lot of us are struggling to find some groceries in the midst of panic-buying. If you are fortunate enough to find some well-stocked shelves, I highly recommend snagging some eggs. They should last for a few weeks after purchase when refrigerated properly and stored in their original carton.

So in order to help you guys, I wanted to go back to some basics, starting with scrambled eggs. I know we can all throw in some beaten eggs onto a pan, scramble them and call it a day but this method gives you the creamiest, fluffiest eggs of your life, so perfectly seasoned, and you’ll never have to settle for dry, rubbery eggs ever again. PROMISE.

Serve with crispy bacon, toast, and crispy roasted potatoes for a complete breakfast. I personally cannot even find loaves of bread or potatoes right now so I’ll be here just eating all my creamy eggs!

How to Make Scrambled Eggs

The ONLY WAY to make your scrambled eggs! Moist, fluffy, and evenly cooked. Never dry, never rubbery. SO SO GOOD + fool-proof!

5 minutes5 minutes

Ingredients:

  • 8 large eggs
  • 1/4 cup heavy cream
  • Kosher salt and freshly ground black pepper, to taste
  • 1 1/2 tablespoons unsalted butter
  • 1 tablespoons chopped fresh chives

Directions:

  1. Whisk together eggs, heavy cream, 3/4 teaspoon salt and 1/4 teaspoon pepper.
  2. Melt butter in a large skillet over medium heat. Add eggs, and cook, stirring occasionally, until they just begin to set. Continue cooking until thickened and no visible liquid egg remains, about 3-5 minutes.
  3. Serve immediately, garnished with chives, if desired.

Did you Make This Recipe?

Tag @damn_delicious on Instagram and hashtag it #damndelicious.

Leave a Review

Your email address will not be published. Required fields are marked *

28 comments

  1. Rated 5 out of 5

    Thanks Chungah, I have a new recipe of making eggs at my family’s breakfast. It’s super easy to cook in a few seconds! My kids love this dish so much.

  2. Rated 5 out of 5

    I love eating eggs and do it every day. But I don’t know many recipes with eggs in a few minutes. I see this recipe and try it on the day I found your recipe. Thanks for your sharing!

  3. Rated 5 out of 5

    SO delicious, i made it, thank you for sharing!

  4. Rated 5 out of 5

    I love scramble egg, I made it, so delicious, i will make it over and over again, thank you for sharing

  5. Rated 5 out of 5

    Thank you for this step-by-step recipe! First time making something for myself and my eggs turned out great!

  6. Rated 5 out of 5

    Great way to scramble eggs. I like to add a small spoonful of sour cream to the mix before cooking.

  7. Rated 5 out of 5

    SO great eggs. Thanks you much for sharing with us. I could make a little difference from our leftover on refridge. Anyway, I will follow your next recipe.

  8. Rated 5 out of 5

    I am also really picky about my scrambled eggs, and over time have learned the slower you cook them the better! It takes longer, but it’s totally worth it!

  9. Rated 5 out of 5

    Can’t wait to try this! My rating isn’t for the eggs as haven’t had them yet, but for the look of your bacon! Wow, it looks perfect! Can you tell us how you cook your bacon please!? 🙂

  10. Rated 4 out of 5

    This was great, but 8 eggs are a lot of eggs so I used 4. I didn’t have pepper so that was kinda sad. kinda burnt them but they taste amazing still. 

  11. Rated 5 out of 5

    This is fab, the only thing I change is to add as much cheese as humanly possible. I don’t believe in ‘too much cheese’ and I love it with eggs. Any cheese except blue.

  12. It took me SOOO LONG!!!!! to find out how to make scrambled eggs.

    This recipe would work, as there are 4 most important things. #1) The most important thing is to get the eggs up closer to room temperature before adding. At least get the chill off by whisking OR letting sit. Whisking helps release the chill. That way, the consistency is better. #2) The other thing that’s really, really important with eggs is to find the right size of pan. This recipe works because the # of eggs. You NEED to have the egg mix be thick enough in the pan…for example…you can’t really make scrambled eggs with 1 egg in a 10 or 12 inch pan. You need to get the liquid thick enough in the pan, if that makes sense. #3) A little moisture… It can be water, milk, cream, whatever. #4) Flavor! – butter the pan, add salt, herbs, etc.

    You can’t mess up eggs once you know this.

  13. Rated 5 out of 5

    I’m a math professor so I took some time to do some complex math and came up with the following calculations to feed one toddler and one adult : 4 eggs, 1/8 cup heavy cream, pinch of salt, pinch of pepper, desired toppings (we melted some colby jack cheese and topped w/ chopped bacon.) Very nice texture on the the eggs. We both enjoyed, thanks!

  14. Rated 4 out of 5

    I’m not saying this isn’t a bad reciepe but it calls for 8 eggs. Thas a lotta eggs. I was looking for a reciepe for one person but ok i guess. Don’t take my advice seriously to any of you looking for advice and tips. I kinda just wanted to write a review.

  15. Rated 5 out of 5

    tried and I have to say, I was impressed. The taste was very rich and creamy but the biggest difference was that there was no separation of milk and egg on the plate.

    Thank you for this recipe – I shall make this again this evening

  16. Rated 4 out of 5

    Fairly good recipe but instead of cream, whisk in mayonnaise. After all, Mayo is whipped eggs and oil.

  17. Rated 5 out of 5

    Simply and easy to follow

  18. I will be making these soon! I have plenty of eggs, but alas no cream. I will wait for the next grocery trip. Our eggs have been very bland and boring. Keep up the good recipes! Stay safe and home. Peace.

  19. Rated 5 out of 5

    I’m looking forward to making these as eggs are a bit tricky for me sometimes. I can’t wait to find eggs at the store. At this time I can only find Cadbury eggs!

  20. Rated 5 out of 5

    Couldn’t find heavy cream at my store so I made do with full fat half and half and they turned out great! My picky toddler cleaned her plate.

  21. Rated 5 out of 5

    This was a delicious and fresh was to brighten up our breakfast during this self-isolation! I always LOVE your recipes, thanks!

  22. Have done eggs this way for a very long time and they look just great

  23. Rated 5 out of 5

    Perfect

  24. Rated 5 out of 5

    These eggs were incredibly delicious and just as advertised— not rubbery or dry as i’ve always made them! All your recipes are so very appreciated, Chungah….. for people like me who have very limited culinary skills, your recipes are always very easy to prepare and the food is….so far….. always delicious!

    Thank you!

  25. Rated 5 out of 5

    Great eggs.  During these times making omelets or frittatas for dinner is great.  Also a great way to use up leftovers.  You must have a few versions of Egg Fo Yong to share with us.

  26. Rated 5 out of 5

    This is a game hanger for folks. My grandmother always made eggs like this. Thank you for all the badass recipes that you share with us!

  27. It’s crazy out there, right? In the midst of it, last week our main freezer/fridge breathed it’s last breath. Fortunately not much was lost. We were able to stock up on most of our usual food, (ground turkey and veggies) and bought liquid egg whites to freeze. It was all they had. Any idea of what fat to add to make them feel/taste like an whole egg?

  28. Rated 5 out of 5

    You can’t find bread, and I can’t find eggs. Crazy! I do believe in cooking them with plenty of butter and cream until they just set….can’t stand overcooked scrambled eggs.