The best scrambled eggs come from a different cooking process.
Scrambled eggs are like chili. Everyone has their own way of cooking them. Some people like them runny and some like them a little brown. Some add seasoning and some like to add meats/veggies.
No matter how you like them, there’s no right or wrong way. I challenge you to cook them my way to see if you like them better!
We eat eggs in my family a lot so I tested some different ways of cooking scrambled eggs without telling anyone.
The scrambled egg verdict:
Cooking them on low heat for a longer period of time produces the best eggs. My husband asked, “Did you do something different with the eggs this time? They’re the best you’ve ever made.”
I always start my eggs by breaking them into a bowl, adding a little milk or heavy cream (depending if I have heavy cream on hand), and then whisking with a whisk or a fork for about two minutes. I really like to make sure they are beat well.
Now, my new method, is to heat about two tablespoons of butter in a medium skillet over low heat. Add the beaten eggs and let them cook slowly. After about 15 minutes, I gently stir the eggs around. Every 5 minutes after that, I stir them around, bringing up any cooked eggs from the bottom of the pan so everything cooks evenly.
It takes about 30 minutes total to cook all of the eggs. I cook about 6 to 8 eggs for my family at one time. Our dogs know when I’m cooking eggs and will all sit in the kitchen patiently waiting for me to finish. I usually give each of them some.
Finally, I added shredded cheese in this batch. My husband wanted breakfast sandwiches so I also paired these with a biscuit and sausage.
You could also add ham, cooked sausage, peppers, different cheeses, cooked bacon, seasoning, or other various add-ins.
Serve these delicious scrambled eggs next to biscuits and gravy.
Best Scrambled Eggs
- 2 tbsp butter or margarine
- 6 ea eggs
- 2 tbsp heavy cream or milk
Heat two tablespoons of butter or margarine in a medium sized skillet over low heat.
Break each egg into a bowl and discard the shells. Add the heavy cream or milk to the eggs. Whisk for two minutes with a wire whisk or fork.
Once the butter is completely melted in the skillet, add the egg mixture. Cook over low heat, stirring after 15 minutes and then every 5 minutes after that. You want to make sure they are all cooked evenly. The bottom eggs will cook first so you want to mix them around to the top.
As the eggs start coming together, you can start breaking them up. You can also add cheese, meats, etc. at this time.
Once the eggs are cooked through, take off the heat and serve immediately.