To prevent bits of shell from getting into the eggs, crack them against a flat surface instead of the rim of the bowl.
If you prefer, use olive oil or coconut oil instead of butter. If you’d like to make soft-set scrambled eggs, don’t heat the butter in the pan. Instead, pour the eggs into the skillet and put the butter in at the same time.
For soft-set eggs, move the pan off of the heat and stir the eggs for about 30 seconds. Alternate between cooking and stirring the eggs over heat and off of the heat just until the eggs form soft curds.
Scrambled eggs won’t keep because they’ll become watery as they’re stored.
For a more interesting flavor, use your favorite seasonings instead of salt and pepper.
The eggs should form curds and become set once they’ve finished cooking.
If you’re using cream cheese, soften it in the microwave for about 10 to 20 seconds. This will prevent the cheese from forming small lumps in the scrambled eggs.
Cheddar Mozzarella Feta Goat cheese Parmesan Smoked gouda
For a faster way to get a strong herb flavor, stir in enough fresh pesto to taste. Keep in mind that this will change the color of the scrambled eggs.
For a really simple and tangy topping, squirt a little ketchup on the scrambled eggs.
