Perhaps the most perfect food there is, the simple egg is packed full of protein-rich nutrition. And one of the easiest and most versatile ways to cook eggs is the basic scramble.

How to Make Perfect Fluffy Scrambled Eggs

adapted from a recipe at Pinch of Yum

  • The pan.Use a high-quality nonstick pan.
  • The fat.You need a little bit of fat (butter or olive oil) to help the eggs move around.
  • The spatula.A rubber or silicone spatula is a must. You need flexibility to get a clean swipe and fold.
  • The eggs.Good local farm eggs are worth it – quality matters.
  • The heat.You want MEDIUM LOW heat for these eggs. Too hot and they get dried out or browned.

phelps daily eggsIngredients:

  • 4 eggs
  • 1 tablespoon milk or cream (optional)
  • Salt and pepper to taste
  • ½ tablespoon butter or oil (for the pan)


  1. Break the eggs into a small bowl. Add the cream and seasoning. Whisk thoroughly.
  2. Melt butter or drizzle oil in a skillet over medium low heat.
  3. Pour the eggs into the skillet and cook gently, lifting and folding a couple of times to allow them to cook evenly.
  4. Turn the heat off before the eggs are done. The pan will stay hot and the eggs will keep cooking a little.

Cook’s Notes: If the eggs are cooking too hard/fast, lift the pan off the heat and/or turn it down. Don’t stir them around or turn them too often. Let them cook without overworking them.


  • A dash of hot sauce
  • ¼ cup grated cheese
  • Chopped herbs
  • Chopped onion
  • Sauteed mushrooms
  • Chiffonade of spinach or chard
  • Browned sausage
  • Crumbled cooked bacon
  • Small-diced ham
  • Diced bell peppers

Ways to Use:

  • Serve with toast and fruit on the side
  • Pile on bread for a sandwich (with cheese)
  • Wrap in a tortilla for breakfast burritos

A favorite at our house is the breakfast burrito. I add a dash of tabasco to the eggs along with the cream. Then I add chopped green onion, diced bell pepper, and diced ham to the butter or oil in the pan and let them cook a little before adding the eggs. As soon as I pour the eggs in the pan, I add cheddar or jack cheese and let it melt a bit before I scoop and fold a couple of times. Then I spread sour cream on warm tortillas and scoop in some egg. A little fresh salsa or pico de gallo and some freshly made guacamole top it off before rolling the tortillas.

Another great variation is sautéed mushrooms and shallots, chiffonaded spinach or chard, and some chopped parsley and chives. I like this with Swiss, gruyere, gouda, or goat cheese.

Basically, you can add anything you like to scrambled eggs and serve them up however you please. They’re a great way to use leftovers too. And they’re good for breakfast, lunch, or even dinner.

So get cracking (eggs) and whip up a scramble of your own!