Perfect Scrambled Eggs

I love eggs. I eat them almost every morning for breakfast and they make the perfect meal day or night (hello, late night breakfast burritos!). I have always preferred my eggs poach, soft boil, or over easy so I can dunk my toasted bread into the delicious gooey yokes. While, my scrambled eggs have always left something to be desired and in need of a healthy dose of sriracha. How do restaurant chefs get those creamy, velvety eggs?! The answer my friends, is patience.

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Here are my tips for perfect scrambled eggs:
  •  Low Heat. Low and slow is the name of the game here.
  • Add Fat. Coconut oil, olive oil, and leftover bacon grease are all great options to keep your eggs creamy and from sticking.
  •  Liquids. Add just a splash of milk or cream to your eggs. More liquid does not equal creamier eggs.
  • Patience. Using a rubber spatula or wooden spoon continuously stir your eggs around in the pan until curds form. Since you are using low heat it will take a little more time than normal but I promise it will be worth it!
  • Soft cheese. When your scrambled eggs are just about done add a tablespoon of soft cheese for every 4 eggs and continue mixing until melted. Any soft cheese will work well, but my favorite to use is an herb goat cheese. 
  • Contrast. Top your eggs with some roughly chopped chives and serve along side an arugula salad for a perfect light lunch or wilt in a handful of spinach for a tasty breakfast scramble.

I hope you are as eggstremely eggcited about making scrambled eggs now as I am! 


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