Scrambled Eggs

The easiest, hardest breakfast you'll master.


3 eggs
1/4 tbsp of butter
2 tbsp of heavy cream (or milk)

Tools you need

Small non stick frying pan
Rubber Spatula
Whisk or Fork
Mixing bowl


Whisk eggs in small bowl
Set aside salt, butter, and cream

Recipe Directions

Break eggs into a mixing bowl, and add ½ tsp of salt, and heavy cream or milk

Using whisk, or fork, whip the eggs, salt, and cream for ~60 seconds. The eggs should have a thicker consistency, and be completely mixed with cream and salt.

Add butter to small frying pan, and put pan over low heat. Low heat is the key here. Do not be tempted to turn the heat up to cook faster!

Once the butter is melted in the pan, move the pan around to better distribute the melted butter.

Add the eggs to the pan, and using the spatula, slowly fold the eggs over and over

Once the eggs begin to cook, take the pan off heat.

Fold the eggs, and place back on the heat. Repeat this process until the eggs are wet, but no longer runny.

Remove eggs from heat, and continue to fold eggs in pan for another 30 seconds.

Plate and enjoy!