These eggs are flavorful, silky, and so tender they’ll melt in your mouth. Making this a top tier scrambled eggs recipe!
Scrambled eggs are America’s favorite breakfast side dish. But not everyone knows how to make them the right way. There is nothing worse than burnt, overcooked eggs, but that’s often how some people turn out.
If you’re guilty of this, don’t worry because, in this recipe, you’ll learn how to make delicious scrambled eggs the right way. These scrambled eggs are so good they’ll become a staple recipe in your home.
A friend and I went to Denny’s for breakfast recently. We ordered scrambled eggs to go along with our coffee, waffles, and sausage. Maaaan, let me tell you!!! They were so tender, fluffy, and most of all….
packed with so much flavor. That’s what made me decide to create this recipe where I’ll show you all how to make scrambled eggs, THE PHILLYBOYJAY WAY!!! LMBBO!
What I love about this scrambled eggs recipe:
- Easy to make: This is probably one of the easiest and simplest scrambled egg recipes you’re gonna find. You simply beat them up, season them, and fry them for a few minutes, which the hot skillet does most of.
- A quick dish: It’s a quick recipe to follow. Who doesn’t like quick, easy recipes?
- Fan favorite: Scrambled eggs are a fan favorite among breakfast people. Everyone loves scrambled eggs as long as they’re cooked well. So you don’t have to worry about people being displeased.
- They taste great with everything: Eggs are the most common and popular breakfast side dish. People make eggs as a breakfast side dish no matter what they’re eating. You’ll rarely find someone eating breakfast without eggs on their plate.
Dad’s big weekend breakfast
I grew up eating eggs a lot for breakfast. My mom, dad, and all 3 of my grandma’s clearly loved them, too, because they cooked them all the time. They would either make omelets and put onions, peppers, tomatoes, sausage or bacon, and cheese in them.
Or they would make fried eggs or scrambled eggs. One thing my family loved to do was put cheese on their eggs. My dad always did so whenever he’d prepare his famous big weekend breakfast.
He would make a breakfast spread, such as home-fried potatoes with fried fish, shrimp and grits, sausage, pancakes, and pretty much every breakfast food you can think of. It was only 4 of us, but he would cook like he was making breakfast for 12.
Breakfast platters at my childhood church
I don’t know if yall remember but I mentioned how I went to a holiness church that had three services every Sunday! LMBBO! And between each service, they served food, which, looking back now, I think was pretty cool.
And what’s even cooler about it, since I’ve been to many churches since then, is the food was free. Many churches that serve platters will have you paying $10-15 a PLATE, yes I said it, a PLATE!
So I want to give my 1990s first and childhood church, THE TEMPLE OF CHRIST, a shoutout for not being money-hungry and making sure 1, their members, including visitors, were well fed and 2, having enough to feed everybody.
There was a con to this, though: there would be a lot of sleepy people after eating those good old meals they prepared for us. During service, you would see a lot of closed eyes, open snoring mouths, and tilted heads.
All that eating gave us black folks the NIGGAITIS!!! That’s when you get sleepy right after eating due to your insulin regulating your glucose! LMBBO! So yeah, looking back, I don’t know if it was a good or bad thing they served free food. Haha
Cookware and utensils you’ll need:
- Large skillet: A large skillet is to make the eggs in.
- Fork: Make sure you use a fork to beat the eggs in really well.
- Big Spoon: A spoon is simply needed to stir the eggs, scoop the eggs, and serve them.
- Small Bowl: Have a small bowl to beat the eggs in.
Ingredients you’ll need:
- Large eggs
- Butter
- Heavy cream
- Salt
- Garlic
- Black pepper
Seasonings + alternatives:
- Salt: Ok so, I use a nice amount of salt because I hate bland eggs. But you never want to over-season them because you want to be able to taste the natural flavor of the eggs.
- Seasoning salt and Adobo seasoning: Now, there are a few alternatives that I like using myself sometimes. Those are Seasoning salt and Adobo seasoning, which are both all-purpose seasonings.
- Salt is stronger: The only thing is, you will have to add 1/4 more than the amount of salt used in this recipe because these seasonings aren’t nearly as salty as salt! So, since the recipe calls for 1/4 tsp of salt, use 1/2 tsp of Seasoning Salt or Adobo.
- Complete seasonings and flavor: One thing I’ll say is these complete seasonings because they’re not just made up of salt; they provide more flavor and add more flavor to your eggs than just salt will.
- Garlic powder: People don’t commonly use garlic powder, but I love what it does for these eggs. The garlic is what actually makes these eggs stand out.
- Black Pepper: Ok, so let me talk a little bout the PEPPA, as my grandma would call it! Listen, if you’re one of those people who hate seeing black specs of black pepper in your eggs, you can replace it with white pepper.
- White pepper: White pepper is what I use, especially when I’m making eggs for guests, etc. You’d be surprised how weird some people get about seeing black specs of pepper in their eyes.
Wild black pepper story
Quick story about the pepper. I made eggs for someone before (I won’t put them on blast by saying their name). It was sort of like a family who were having a gathering for breakfast, and I prepared the food as the caterer.
And let me just say these bougie people gave bougie a whole new meaning. One girl literally had a full-blown panic attack because they said the black pepper looked like insects. SMH!!! Like huh? I was so annoyed.
Like why are you discrediting my art of cooking and taking shots at my food. I said, “You don’t know that black dots on food are clearly pepper. Have you not put pepper on your food before?”.
Come find out, as I continued to cater, the appropriate thing to do is season white or light-colored foods, sauces, gravies, etc, with the light seasoning because black specs on food can be a turn-off for people. So use white pepper.
White and black pepper don’t differ in taste, so use white pepper if you fear you’ll turn someone off with black pepper. White pepper gives you the taste of pepper without the black specs.
Heavy cream + alternatives:
- Heavy cream: Ok, so is the heavy cream needed? No! But it gives the eggs richness and stretches them, meaning it makes more. It also gives the eggs a greater depth of flavor and adds moistness.
- Half & Half: This is a combination of milk and cream, which makes it a good alternative. It just won’t be as rich in flavor.
- Milk: Milk will work perfectly, but if you can find heavy cream or half & half, those are better options.
- Don’t use too much: I only use a splash; a lot of this isn’t needed because too much may dilute the flavor of the eggs, and we don’t want that.
Butter + alternatives:
- Butter: Butter adds a lot of flavor to eggs and gives them that traditional flavor and taste. Butter is just as important as the season. It’s also obviously used to fry the eggs. Can fy them without a fat.
- Good brands of butter: We’re only using a few ingredients, so make sure you use a good brand. Lank o Lakes is my favorite. People hate Country Crock, but I love that too.
- Unsalted butter: Use unsalted butter, or else your eggs may come out too salty since we’re already adding salt to the eggs.
Cooking time and temperature:
- Cooking eggs at the right temperature: When it comes to cooking eggs, it’s VERY IMPORTANT to cook them at the right temperature, so make sure you cook them over medium heat, which is the perfect temperature for eggs.
- Don’t cook for long: Cooking eggs for long is a no-no. They take 7-8 minutes to cook. It will not only dry them out but brown them, and there’s nothing more unsightly than brown eggs.
- Use pan heat for cooking eggs: After 2 minutes of the pan warming up as the butter melts and another minute over the fire while scrambling the eggs, the pan becomes more than hot enough to finish the job without the fire.
Beating the eggs:
- Beat the eggs for a minute: Ok, so when I beat my eggs, I make sure to beat them for a good full minute. This will ensure all the whites are well blended into the yolk, and the eggs come out nice and yellow!
- Use a whisk to fork: Make sure you use a whisk or a fork. Those are the best utensils you can use for beating eggs.
How to scramble to the eggs
Scrambling the eggs sounds pretty easy, but it’s how you scramble them and what you used to do that’s important!! Have you ever eaten eggs and noticed those little dry glue-like pieces in them?
That comes from not pushing the eggs on the sides of the pan into the center. So here are a few tips on how to scramble the eggs properly.
- Use A Small Silicone Spatula: First, use a small spatula to scramble your eggs. It’s plastic and won’t scrape your beautiful pans, and it makes scrambling the eggs easy.
- Small vs Large Eggs: If you like small scrambled eggs, scramble them vigorously. If you like large scrambled eggs, don’t toss or stir as much.
- How to scramble the eggs: Scramble the eggs in a circular motion from the sides of the pan to the center. Do this to avoid those ugly dried glue-like pieces of eggs at the edge of the pan.
Scrambled Eggs Recipe Instructions
1. Crack the eggs and beat them for a minute in a small bowl.
2. Add the seasonings and heavy cream and stir well again.
3. Add butter to a skillet and let it melt.
4. Add the eggs and begin scrambling them for 1 minute, then cut the fire off.
4. Continue scrambling for another 2 minutes or so and allow the heat from the skillet to continue cooking them through.
How To Make The Best Scrambled Eggs Video
Tips for best results:
- Use a nonstick skillet: Listen, these are eggs we’re talking about, ok? They stick to old pans like it’s no one business, so another way to avoid burning or messing up your eggs is to use a nice nonstick skillet.
Frequently asked questions
- Can you reheat the eggs? Yes, you can, but they might become rubbery and definitely won’t taste as good. It’s best to eat them asap, they taste best straight out of the skillet, trust me!
- Does it matter if I use white or brown eggs? Funny but very common question. Lol! And the answer is no! The color of the shell doesn’t matter all eggs cook the same and taste pretty much the same! Lol!
- Will they still be good without using heavy cream? Don’t worry about the cream if you don’t have any or don’t want to add any, the eggs will still be good. The cream adds richness and fluffiness, but they’re still good without it.
Other recipes you might like
- Grandma Gwens Easy Homemade French Toast
- The Best Homemade Country Sausage Gravy Recipe
- The Best Creamy Southern Style Grits
- McClouds Easy Southern Scrapple Recipe
Ok, that’s it, guys! From now on, you won’t have to worry about rubbery, burnt, or overcooked eggs. You will make eggs confidently for breakfast from this point forth and have people talking about how good your eggs are.
If you love these eggs as much as I do, please leave a comment below, share, like, and subscribe so you dont miss out on future recipes. Much love, be blessed!
Enjoy, later!
PBJ~
How To Make The Best Scrambled Eggs
- Prep Time: 6 Mins
- Cook Time: 4 Mins
- Total Time: 10 Mins
- Yield: 2
- Category: Breakfast
- Cuisine: American
Description
These eggs are flavorful, silky, and so tender they’ll melt in your mouth. Making this a top tier scrambled eggs recipe!
Ingredients
4 Large Eggs
2 Tsps Heavy Cream or Half & Half
1 Tbs Butter
1/2 Tsp Garlic Powder
1/4 Tsp Salt
1/8 Tsp Pepper
Instructions
1. Crack the eggs and add them to a small mixing bowl.
2. Add in the cream or h&h, and seasonings, then stir for 1 minute.
3. Place a skillet over medium heat and add in the butter.
4. After 2 minutes, add in the eggs.
5. Scramble the eggs for 1 minute, then cut the fire off, and continue scrambling until as done as you desire.
Notes
I created this recipe using a gas stove. Cooking time may slightly differ if you’re using an unconventional stove, such as an electric stove.
Nutrition
- Serving Size: 4
by
1 thought on “The Best Scrambled Eggs Recipe (Made Easy With Video)”
Jay, you are so talented. Thank you for “THE BEST”, I say, “THE BEST” recipes.