Stella’s Perfect Scrambled Eggs

I eat a lot of eggs.  I have two or three eggs for breakfast at least five days a week.  Most of the time, I have a couple of rashers of crispy bacon; sometimes I have salsa, herbs, migas, cheese, and/or breakfast sausage.  Over the past few months, I’ve really perfected my scrambled eggs recipe.  They turn out light, fluffy, rich, and delicious.  The secret is in the pre-scrambling, and to cook over low heat.

Next time you’re hungry for some eggs—for breakfast, lunch, or dinner—give these a try!  This recipe is for a single serving.  Double for two people, etc.

Three large eggs
1 Tbsp softened butter, halved
2 Tbsp heavy cream (or milk)
Salt and pepper, to taste

Medium mixing bowl
Small to medium skillet
Flat spatula

1. Crack the eggs into the mixing bowl.

2. Using the end of the whisk, break up the yolks with light pressure.

3. Lightly whisk the eggs until just well mixed.

4. Add salt and pepper; slowly pour in cream while continuing to whisk lightly.

5. Let eggs sit for a few minutes at room temperature.

6. Meanwhile, melt butter in the skillet over low heat.

7. Pour eggs into skillet, and stir lightly with spatula.

8. Allow to cook over low heat for a couple of minutes, until the eggs are partially set, then stir, using the spatula to scrape up the cooked egg from the bottom of the pan. Stir well and allow to cook for another minute or two.

8. Increase heat to medium low. Turn eggs over constantly, but gently, with the spatula until well done and fully firm. Fold, don’t stir.

9. Slide eggs out of skillet and onto a plate using the spatula. Garnish with additional salt and pepper, if desired. Serve immediately.

Serves one.

Scrambled eggs with deconstructed pesto

Scrambled eggs with deconstructed pesto

To jazz up these basic scrambled eggs, consider:

  • adding some minced garlic to the melting butter (or garlic powder to the egg mix);
  • folding in some grated cheese at the end of the cooking;
  • including finely diced onions or chile peppers;
  • garnishing with fresh herbs or salsa.

8 thoughts on “Stella’s Perfect Scrambled Eggs

  1. I think it was from MFK Fisher’s “How to Cook a Wolf” that I learned to make scrambled eggs this way. Low and slow. Perfect, meaning creamy, scrambled eggs are so great, and certainly well worth the extra time and effort. Great post!

  2. Excellent blog. Some friends linked to your website for a magazine article but I’ve enjoyed reading the recipes. I like the simplicity which compliments my own philosophy of cooking, which is basically 5 ingredients or less, not including spices. My only suggestion for the egg recipe would be to use fresh eggs. While local foods are more expensive to those of us on a budget, I find the $3.50 to $4.00 spent on local eggs at the farmer’s market to stil be a good value plus the difference in flavor when scrambling is phenomenal…especially when you’re used to the standard HEB variety. I’m likely stating the obvious, though.

    • High five on the local, fresh eggs! So true. I generally use either Alexander Family Farms or H & J Ranch, which I buy at the amazing Wheatsville Food Co-op. They are so, so good–much more flavor than standard eggs, even the so-called “organic” ones at the regular supermarket. We also have a friend who raises chickens, so sometimes, if I’m really lucky, I get really fresh eggs, in exchange for a bag of our homegrown chiles! 🙂

      • Fresh eggs have been one of our greatest discoveries in the last year. Our neighbors have 15 hens so we just run across the street on Sundays & grab a dozen or so from them – DELICIOUS & beautiful!

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