The key ingredient to any low-carb diet is eggs, eggs, eggs. Anyone can scramble an egg right? The reality is, not all eggs are created equal; in fact for the most part I’m really not a big fan of them. But after discovering the secret to great scrambled eggs, dare I say perfect scrambled eggs? I have to say I sure do make a mean plate of scrambled eggs now.
Rich, buttery, and fluffy are the words I use to describe the perfect scrambled egg. The two key tips in this recipe are that you have to whisk butter into the egg mixture so that as it cooks, it melts into your scramble. Next, move the eggs very little as they cook so it can form large, fluffy clouds. Follow the steps below and you are sure to be your family’s favorite breakfast maker (but then again, I’m sure you already are)!
The Secret To GREAT Scrambled Eggs
8 large eggs
1/4 cup half and half
Ground white pepper
2 teaspoons grass fed butter, plus 1 1/2 teaspoons, softened
- Preheat a nonstick skillet over medium-low heat. Whisk together the eggs, half and half, salt and pepper, and 2 teaspoons softened grass fed butter until well combined.
- Add the remaining butter, and once it has melted, add the eggs. Allow it to cook for at least 20 seconds.
- Only then, drag a silicone spatula from the edges of the pan, to the center, moving the cooked egg from the bottom in big clumps, and making room for the uncooked egg to settle on the bottom of the pan. Do this a few more times, until the eggs are just set. They will cook for a total of about 2 minutes. Serve right away.