The Perfect Scrambled Eggs
Prep time
Cook time
Total time
Serves: 2
  • 5 eggs
  • 1 teaspoon unsalted butter
  • 1 tablespoon crème fraîche, heavy cream, or sour cream
  • sliced chives, for garnish
  • salt and pepper, to taste
  1. First of all, I used a cutter like this one to cut the tops off of my eggs to remove them from the shell - this way, I was able to wash the shell with warm water and soap and use it as a cute serving vessel. This is obviously an optional step, but it was a great way to showcase how to use pasteurized eggs from Safest Choice and I think that it makes for an impressive plate. If you use this method, just be sure to wash out the inside of the egg shells to remove any leftover raw egg.
  2. Whisk together your eggs in a small bowl until well combined. Heat a medium sized pot over medium heat, and melt a teaspoon of butter in the pan to grease it. Add in your eggs and allow to cook a bit, then, using a rubber spatula, stir the eggs every so often to move them around and prevent them from burning to the bottom of the pot. Continue to stir every so often for 5-8 minutes, until the eggs start to firm up.
  3. As soon as the eggs show their first sign of firmness, add in your 1 tablespoon of crème fraîche. Fold it in, and continue to stir gently, until your eggs have reached your preferred consistency. I like mine to be quite soft, so I usually take my eggs off the heat after I've folded in the crème fraîche.
  4. To get the eggs back into the cleaned eggshell (again, this is completely optional), I used a small spoon and a pair of chopsticks. Sprinkle with some sliced chives, salt, and pepper, and serve.
Recipe by The Crepes of Wrath at