5 Tips for Perfect Scrambled Eggs

Perfect scrambled eggs obviously start with eggs fresh from the chicken coop.

Fresh eggs don't need much fussing with since they are naturally bursting with freshness and flavor.

Often I won't add anything to the eggs at all when I scramble them.  No milk or cream, no salt or pepper even.

I just let the fresh delicious taste of the egg shine all on its own.

But other times I decide to just lightly whisk the eggs with a tiny bit of heavy cream then pour them into a gently sizzling skillet coated with a bit of olive oil or butter.

Then I cook the eggs until they are just set. 

You don't want to overcook them or they'll get dry and chewy, so I turn off the heat almost as soon as I've added the eggs, and just gently fold them with a spatula until they're set but still shiny.

Then I season them with just the teeniest bit of Kosher salt and fresh ground pepper, or sometimes I like to add a sprinkle of fresh cut herbs - tarragon, basil and dill are all favorites.

And there you have it. Perfect scrambled eggs.

5 Tips for Perfect Scrambled Eggs

1. Cook SLOOOOWLY over low heat. 

2. For large curds, gently fold with a spatula. For smaller curds, stir or whisk the whole time they're cooking. 

3. Move the cooked eggs from the outside edges toward the middle as they cook.

4. Cook the eggs only until barely set. Just until they're not runny any longer. They should still be shiny. The eggs will continue to cook a bit after you move them to the plate.

5. Don't salt the eggs until they're done cooking or you'll ruin the texture and they'll turn watery and thin.

**Eggs are wonderful addition to a Keto, Paleo or Whole30 diet!

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