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Scrambled Eggs


This method will provide creamy, fluffy, scrambled eggs each and every time.  I’ve expressed my affinity for the ole’ humble egg before and I love its versatility but sometimes, I crave a straightforward dish with them like these perfect scrambled eggs.  Minutes into it, I’ve settled down snugly into my little breakfast nook with hot, custardy eggs, and crisp buttery toast, reverie in an otherwise hectic, blurry morning.


5.0 from 3 reviews

Scrambled Eggs
Prep time

Cook time

Total time


Serves: 1 Serving

  • 3 cold, fresh, free range eggs
  • 1-2 tb cream {or whole milk} per each egg
  • 2 tb unsalted clarified or whole butter
  • S & P

  1. Crack your eggs into a bowl and swirl in the cream.
  2. Whisk vigorously for 3-5 minutes.
  3. In a non stick pan set over medium-low, glaze with butter.
  4. Pour in the whisked eggs and allow to set for a moment. Think “folded” eggs vs “scrambled.” You want the curds to be as large as possible, therefore making them softer.
  5. Half way in, salt {and pepper if desired}.
  6. Slightly under cook {as there is carry over heat}. Most importantly, you do not want to over cook the eggs. If you want to be super technical, serve on a warmed plate and sprinkle with chives/cheese/etc.


Your Squishy Monster ^..~

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