Creamy Scrambled Eggs

Eggs are the most versatile and one of the most widely used ingredients in the world. You can use them in entrees, breakfast, sauces and of course desserts using different methods. Scrambled eggs is a staple across diners across the country. Shockingly, many people don't know how to properly cook scrambled eggs, despite it's ease. It's not their fault though. They've just been misinformed. I admit to being one of those people that used to overcook their eggs into a rubbery mess. Why did I cook them that way? Because that's what I grew up on with my mom. No offense, mama.

I'm sure many of you are in the same boat. Well, cooking the perfect scrambled eggs really is all technique. You nail down the technique, then you can do it time and time again. So this "recipe", really isn't about the numbers and the ingredients. I want you to really take notice of the technique and apply this to your scrambled eggs.

First thing's first, eggs are a protein. To get a perfectly juicy burger, you wouldn't turn your grill up to the highest heat and continually flip it, would you? Of course not. Thus, you have to apply that same logic to your eggs. You should always use low heat when making scrambled eggs. Along with that, I like to let it set up just a little bit before I begin to scrape the curds. That results in a lighter, fluffier finished product.

To make my scrambled eggs, here's what I did.

First, I always add butter and olive oil. The olive oil assists in not allowing the butter to burn and also adds great flavor.

I decided to make use five eggs, because I was only feeding myself, but obviously adjust for how many people you're feeding.

Take a whisk or fork and whisk the eggs until uniform.


Use a wooden spoon or rubber spatula to mix the eggs constantly and vigorously while over low heat.




This is what the eggs look like at about ¾ of the way done. At this point I take it off the heat and continue to give it a stir.


And just like that we're done. Like I said, it goes quickly, but with this technique, you will get perfectly cooked scrambled eggs. Non-rubbery, cream and light. Season and enjoy.


Don't judge me. This is how I always eat my eggs. I'm Lebanese, so I always include a side of Labne (Kiefer Cheese) with some olive oil. Some cucumbers and toast to finish it off. Of course, if you like tomatoes, green onion, etc. you can eat/garnish eggs anyway you like.


It's so good and filling.


And of course, I was raised to eat eggs with pita bread. No forks here.



Faye's Scrambled Eggs

Eggs are the most versatile and one of the most widely used ingredients in the... Breakfast Creamy Scrambled Eggs European Print This
Serves: 2 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 1 teaspoon butter
  • 1 teaspoon olive oil
  • As many eggs as you'd like
  • salt and pepper to taste


In a saucepan, add the butter and olive oil and allow them to melt together. Then swirl the pan to cover the bottom thoroughly. Whisk the eggs with a fork or whisk until uniform. Add the eggs to the pan over low heat, stir vigorously with a wooden spoon or rubber spatula, while shaking the pan. Once almost set, take of the heat and continue to stir. Season and enjoy.

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