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The Secret To GREAT Scrambled Eggs

Best-Scrambled-Eggs-thumbnail 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

Rating: 51

Cook Time: 15 minutes

Total Time: 15 minutes

Yield: 4

Serving Size: 2 eggs

The Secret To GREAT Scrambled Eggs

Ingredients

8 large eggs
1/4 cup half and half
Kosher salt
Ground white pepper
2 teaspoons grass fed butter, plus 1 1/2 teaspoons, softened

Instructions

  1. 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.
  2. Add the remaining butter, and once it has melted, add the eggs. Allow it to cook for at least 20 seconds.
  3. 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.
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2 comments

  1. The Daily Percolator

    Madeline:

    Thank you for bringing this to my attention. Since writing this article I no longer use cooking sprays. You are completely correct, they are nothing but toxic and unnecessary! I have updated the recipe and again appreciate your comments!

    Thanks,
    Daily Percolator

  2. Madeline

    I understand where you’re coming from, but if you’re going to be so concerned about grass-fed butter and fresh eggs, why do you use nonstick spray?

    If you’re already using a non-stick skillet, the nature of the pan and the butter alone will ensure the eggs do not stick. I believe the spray will introduce unnecessary toxins (from the spray, from the type of oil used, etc) that is negating the high quality, grass fed butter being used. If you need to use a spray, get one of the pump-action spray bottles where you can use your own oils (therefore controlling quality): olive, melted coconut, macadamia nut, etc.

    If things do stick: you’re in need of a new pan.

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