Better Scrambled Eggs

Better Scrambled Eggs

The secret to incredible scrambled eggs is to whisk the eggs with a thick creamer, such as half-and-half or heavy cream, and pour them into a pre-heated skillet over medium heat. The liquid and moderate heat ensure that the eggs cook evenly and have a creamy texture when done. This recipe can easily be doubled or tripled as long as you have a large enough skillet.
  • Prep: 10 min
  • Cook: 5 min
  • Total: 10 min
  • Serves 2
Better Scrambled Eggs

Carbohydrate Counts

Carbs per serving (2g)

Carb calculations Weight Carbs
Half and half or heavy cream (3g)
Net Weight (4g)

* Provided for informational purposes only. Consult your doctor for insulin dosing advice.

  • 1 tablespoon butter
  • Place butter on medium to large cast iron skillet. Preheat skillet just below medium heat until butter has melted and started to bubble.
  • 5 large eggs
  • 3 tablespoons half-and-half or heavy cream
  • ½ teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper
  • In a non-reactive bowl, whisk together eggs, half-and-half, salt, and pepper until mixture is smooth.
  • Once skillet has preheated, add egg mixture. Using a wooden spoon or spatula, gently stir eggs as they cook to scramble.
  • Remove from heat when eggs are mostly cooked and just slightly runny. Continue to stir until just finished.
  • Serve immediately, perhaps with bacon or on top of a buttermilk biscuit.
From . ( Adapted from Garten, Ina. Food Network.

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