While simple to make, the perfect scrambled eggs can allude the best cook. A few simple rules will make for light and creamy scrambled eggs. I adapted mine from Jacques Pepin’s recipe for scrambled eggs we make to order during winter months. During the summer months we serve mini egg frittata’s to a full house when eggs to order are not possible. Stay tuned for our egg frittata recipe.
Scrambled Eggs for Two/ The Perfect Scrambled Eggs
- 3 to 4 large farm eggs from Fiesty Acres
- Sea salt & freshly ground black pepper (to taste)
- 1 tablespoon unsalted butter (or more)
- 1 teaspoon of EVOO
- 2 tablespoon heavy cream
- It’s important to beat the eggs with a whisk prior to adding the cream. Whisking will add air that and make your eggs light and fluffy. Add the salt and pepper and continue to whisk until it has increased in volume and is a slightly paler yellow. Then add the cream towards the end.
Add the EVOO to a nonstick pan over med/med-high heat. Drop in the butter, making sure it doesn’t burn.Lower the heat and add the eggs. Use a rubber spatula to briskly stir the eggs. It’s important to stir quickly when cooking to prevent browning.Remove from pan while still creamy as the eggs keep cooking while cooling. Serve right away with all your favorite breakfast accompaniments like ham from 8 Hands Farm.
