I know what you’re thinking. You already know how to make scrambled eggs… But listen. Maybe you love your weekend morning go-to fluffy scrambled egg recipe that you’ve been making your whole life, but I’m here to switch things up for you in the best way possible. After you try these scrambled eggs you’re never going to want to make them any other way. I’m not going to let you settle for dry, tough, rubbery scrambled eggs. The WORST! These are honestly the best way to make scrambled eggs and I can’t get over how fluffy and creamy these are! Enjoy these scrambled eggs with some homemade Buttermilk Waffles, French Toast Muffins, or Glazed Strawberry Scones! It’s SO EASY and takes minimal ingredients, most of which you probably already have on hand. (For the full recipe, scroll down to the recipe card below)
Eggs: A big game changer is to not whisk the eggs before you pour them into your pan. Beating them breaks the eggs down, so we will whisk them once they are already in the pan. (see video) Butter: Use unsalted butter since you will salt the eggs once they are finished. Milk: I recommend whole milk, but any fat percentage will work. Chicken bouillon granules: A little goes a long way, you’ll only need about 1/4 tsp. If you don’t have any it’s OK! It’s optional. Flour: This is used to make the cream sauce. Crème fraîche: This is thickened cream that has a slightly tangy, velvety rich texture and adds a nice touch to these creamy scrambled eggs. It’s quite incredible. If you don’t have crème fraîche you can always leave it out, or add in a little sour cream or cream cheese.
Salt and Black Pepper: It’s best to season your eggs at the END. Optional herbs to add in: chives, basil, dill, tarragon. Herbs add a nice touch and bring a lot of flavor to the scrambled eggs.
