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
Ingredients
- 8 large eggs
- ¼ cup heavy cream
- Kosher salt and freshly ground black pepper, to taste
- 1 ½ tablespoons unsalted butter
- 1 tablespoons chopped fresh chives
Instructions
- Whisk together eggs, heavy cream, 3/4 teaspoon salt and 1/4 teaspoon pepper.
- 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.
- Serve immediately, garnished with chives, if desired.
Did you make this recipe?
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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.
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
Fairly good recipe but instead of cream, whisk in mayonnaise. After all, Mayo is whipped eggs and oil.
Simply and easy to follow
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.
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!
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.
This was a delicious and fresh was to brighten up our breakfast during this self-isolation! I always LOVE your recipes, thanks!
Have done eggs this way for a very long time and they look just great
Perfect
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!
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.
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!
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?
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.