These eggs aren’t the only thing that’s scrambled.
My brains…. also pretty scrambled right now.
As far as I see it, there are two solutions to the scrambled brain mess that I’ve got going on inside my head right now: a whole weekend worth of sleep or a bag of fun size Snickers bars.
Aaaand Snickers it is… but first, let me show you what I eat morning, noon and night: scrambled eggs.
Are you picky about how you cook your eggs? Maybe a little? That’s no crime… everyone likes their eggs a different way. I’m more of a dry scramble kind of girl. Here’s my step-by-step guide to eggs for one.
Start with good quality eggs. Fresh medium or large eggs from the farmer’s market are mighty fine.
Break three eggs into a bowl.
Beat eggs lightly with a fork.
Melt just over a tablespoon of butter in a pan over low heat. Add eggs and stir eggs immediately and constantly with a wooden spoon.
It may take 3 to 4 minutes for the eggs to become just set but still creamy. At this point add a scant tablespoon of heavy cream, a small pat of butter and a generous pinch of salt. Continue to stir.
When eggs are scrambled to your liking, remove from the pan, top with a touch more salt and fresh ground pepper, and serve with buttered toast. I garnished my eggs with nasturtium petals (they’re pretty), but chives are also lovely.
((Yes… I just wrote a post about scrambled eggs. That just happened.))
Tiffany King
What I love about your recipes is how wholesome and nutritious your ingredients are. You use REAL food because thats how food is meant to be, REAL. You accomodate to allergies but not to fear foods or fad products. As a dietitian technitian, I help young teens that struggle with eating disorders. Occasionally, I use your website for ideas that are new and fun. I teach and encourage young woman to eat good, wholesome, delicious food that are real and balanced.
Thank you for your genuine posts and heartfelt recipes. I sincerely appreciate it. Also, we made these eggs and they were wonderful. Thanks again!
sarah hawley
This is very similiar to a chef in LA who’s show I watched one day – he was a Julia Child fan and used to make them for her. I’m not an egg eater, but my kiddies love ’em this way. Thanks for sharing the deets.
SCH
koohiiteasheri
Eggs are DELICIOUS! Especially with a couple of slices of bacon or sauces…oooh or with tomatoes, basil & parmesan inside! YUM.
Amanda
Yum. That butter on the toast looks INCREDIBLE. These sound so much better than my “scrambled eggs”, which consist of breaking some eggs in a pan and breaking the yolks.
Jen G
I *heart* your post about eggs.
emily
u are too cute! i do something similar, but will definitely have to try this method! thanks for sharing : ))))))
1
Just made these….AMAZING! Thanks Joy!
mharper
Every saturday morning, where do i end up??? in front of my computer checking out your blog for breakfast inspiration. you’ve never let me down. so here’s a big “THANK YOU”, for your creativity, your wit, your ‘down-to-earth-ness’ and your consistently yummy recipes that are simple enough for me to recreate, yet fabulous enough to make our saturday mornings very special around here.
Ariana from Chicago
You are so right about people being picky with their eggs. I made “dry” scrambled eggs for years before my husband told me he did not like them. He and my 4 yr old like them a little runny. Ick!