The Perfect Scramble
Macros per serving:
• 444 Calories
• 35g of Fat
• 25g of Protein
• 2g of Carbs
Cook Time
Cook Time
  1. Crack the eggs into a cold, ungreased pan and add the butter. Only start mixing the eggs once they’re on the heat. This ensures no areas of the egg starts to cook before the others. We are saving the seasoning for after the eggs are cooked. Adding salt will only break the eggs down and create a watery finish; we want creamy!
  2. Place the pan on a medium-high heat and begin stirring the eggs and butter together with a silicone spatula. As the butter melts slowly, it’ll give the eggs extra creaminess and will also prevent the eggs from sticking to the pan.
  3. While stirring the eggs, let some bacon strips cook to your desired crispiness in another pan (or bake them!).
  4. Alternate stirring the eggs on the heat and off the heat. If you see the eggs starting to cook in a thin, dry layer at the bottom of the pan, take it off the heat! Scrape it with your silicone spatula and that layer should integrate back with the rest of the eggs and regain some creaminess.
  5. Never stop stirring the eggs! Keep alternating stirring them on and off the flame. A few seconds on the flame, a few seconds off.
  6. The eggs should start coming together slowly. When they’re almost done cooking to your liking, turn the flame off. The eggs will continue cooking a little more from the residual heat from the pan.
  7. Now, you can add 2 tablespoons of sour cream or crème fraîche. You can also season now! We used salt, pepper, garlic powder, onion powder and paprika. If you were to only use 2 spices, we recommend salt and paprika. Eggs love paprika.
  8. To add some contrasting flavor, add in two stalks of green onion, chopped. They work so well in scrambled eggs!
  9. When the eggs are cooked and seasoned and the bacon is ready, dig in!