Home Breakfast Egg Recipes Best Scrambled Eggs Recipe: Fluffy and Moist Try It Today
Best Scrambled Eggs

Best Scrambled Eggs Recipe: Fluffy and Moist Try It Today

by Helen
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How to make the best scrambled eggs? For the best scrambled eggs, we use fresh free-range chicken eggs. Our chickens lay the best eggs; the yolk is a deep golden orange color, the way they should be. First, I recommend the freshest eggs when making scrambled or fried eggs.  You should be able to get fresh eggs at your local farmers' markets, organic and free-range, or a specialty grocery store.  Also, I recommend this non-toxic Teflon-free frying pan.

Eggs For Breakfast

I love having eggs for breakfast! It's such a classic and delicious way to start the day. Whether you like them scrambled, fried, or boiled, there are so many ways to enjoy eggs. Plus, they're packed with protein to help give you energy for the day ahead. What's your favorite way to have eggs for breakfast?

If you're looking for a side dish to serve with your scrambled eggs, there are plenty of options! Some popular choices include toast, bacon, sausage, hash browns, or fresh fruit. You could also serve your eggs with a side salad or roasted vegetables for a healthy and satisfying breakfast. The possibilities are endless, so feel free to get creative and experiment with different combinations!


  • 6 cold free-range organic eggs
  • 15g butter
  • Salt and pepper
  • Crème fraîche (sub sour cream, Greek yogurt)
  • Chives


  1. Crack 6 cold eggs into a deep saucepan or frying pan.
  2. Add the butter. For smaller batches, use a 2-to-1 eggs-to-butter ratio.
    Put the pan on high heat.
  3. Stir continuously with a rubber spatula don't whisk—making sure to scrape the bottom of the pan.
  4. After 30 seconds, take the pan off the heat. Keep stirring. After about 10 seconds, put back on the heat. Repeat for 3 minutes.
  5. In the last minute, season the eggs lightly. For extra creamy texture, stir in 1 tsp of crème fraîche.
  6. Plate and garnish with chopped chives

Recipe: Gordon Ramsay

DIY Crème Fraîche

  • 2 cups heavy cream
  • 2 Tablespoons buttermilk

Pour the buttermilk into heavy cream in a non-reactive container (like glass or stainless steel) that has a lid.

A. quart size (mason) canning jar! Leave the container partially covered, and let it sit at room temperature until it’s as thick as you like it–about 8 – 24 hours.



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