Easy and delicious scrambled eggs never go out of style! This recipe is fluffy, flavorful and absolutely perfect every time.
Perfect Eggs Every time
Whenever I’m in a food rut and can’t figure out what I want to eat, I always turn to my old friend scrambled eggs (we also love our classic eggs and potatoes recipe). I’m always in the mood for a nice plate of fluffy scrambled eggs – a classic breakfast dish!
There are so many ways to eat them! Plain, with cheese, veggies, different herbs, etc. Scrambled eggs go on the side of just about every breakfast food there is. Pancakes, waffles, crepes, bacon, sausage, cereal- they taste good with everything!
If you’re thinking- ‘why is she giving us a scrambled egg recipe?’- you’ll find out! This recipe kicks plain scrambled eggs up a notch and you’re going to want to make them like this every time. And maybe you’ve never made scrambled eggs before! If that’s the case, welcome to your future favorite breakfast food.
This recipe for scrambled eggs will serve about 6-8 people.
EGG MIXTURE. Get starting by cracking 12 eggs into a large bowl. Then, add the heavy cream (our favorite secret ingredient) and whisk everything together until combined. Heat up a large skillet over medium heat and add the butter to melt. Reduce the heat to low and add the egg and heavy cream mixture.
COOK. Use a rubber spatula to slowly start cooking the eggs. One of our favorite tips is to be sure to stir them around in small circles while the eggs cook on low heat. Cook for a lower amount of time if you want your eggs to be creamy and a longer amount of time if you want them to be fluffy.
Note: Don’t over cook them if you don’t like them dry! Keep an eye on the eggs and keep stirring them to avoid over-cooking or burning. Season with salt, pepper, and cheese (optional) at the end!
what to add to scrambled eggs
There are lots of tasty ingredients you can add to scrambled eggs to make things more interesting. Try some of these:
- chopped bell peppers
- feta cheese
- cheddar cheese
- garlic and onion
Be sure to comment and tell us your favorite scrambled egg additions so we can add them to the list!
Recipe Tips + Storing info
Wondering if there are any recipes that you can use scrambled eggs in? Try this homemade fried rice! It’s SO yummy and has little pieces of scrambled eggs in it. Other favorites that call for scrambled eggs include:
To make eggs in the microwave for quick for busy mornings. Mix 2 eggs, 2 tablespoons of milk, and a little salt and pepper in a microwave-safe mug. Put into the microwave and cook for 45 seconds. Take it out and give it a stir and then cook for 30-45 seconds more. Eat right away and enjoy!
Even though hard-boiled eggs last longer in the fridge, scrambled eggs only last about 4 days if STORED in an air-tight container. To reheat, just microwave for about 20-30 seconds.
Number of eggs per person
We have found ourselves having to make a large quantity of eggs for family gatherings, reunions and holidays meals. With that in mind, we usually try to plan for 2 eggs per person. If kids are involved, it may be a bit different, but just to be safe, we try to have enough eggs for everyone to have 2 eggs worth of scrambled eggs. We usually make a dozen eggs for our family of 8, so you may have to test for your own family based on kids vs. adults and how any like eggs.
Here is a little chart to help for general scrambled egg amounts:
- 5 people = 10 eggs
- 10 people = 20 eggs
- 15 people = 30 eggs
- 20 people = 40 eggs
- 30 people = 60 eggs
- 40 people = 80 eggs
For more favorite breakfast egg recipes, check out:
Scrambled Eggs Recipe
- 12 eggs
- 1/4 cup heavy cream
- 1 tbsp butter
- salt and pepper
- 1 cup cheese shredded
- Crack eggs into a large bowl.
- Add heavy cream and whisk together until smooth.
- Add butter to your skillet and let melt. Add eggs to the low heat skillet and slowly start cooking. Use a rubber spatula to mix eggs around.
- Cook for lower time if you want your eggs to be more creamy and a little bit longer if you want them more fluffy. Season with salt, pepper and cheese at the end.