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
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.
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.