Here is my easy recipe tutorial for the perfect scrambled eggs. While you can just throw your beaten eggs in a pan and cook them up any which way, this way is perfect to me. These scrambled eggs are nice and creamy, but not under cooked. You know I like to keep it simple, so there won’t be many difficult techniques to achieve breakfast (or anytime) perfection. This method involves constantly moving the eggs in the pan, and seasoning towards the end of cooking. Watch my YouTube video to help you see the texture you are looking for.
Go ahead, use whole eggs!
I know there are many enthusiasts for egg whites and yolks have been vilified for cholesterol in the past. But the yolks have good qualities, too! The egg yolk is full of vitamins, minerals and essential fatty acids like choline which is vital for your body’s functioning. Plus, the balance of the protein in the white plus the fat in the yolk will keep you fuller for longer. Worth it! If you are fortunate enough to have very fresh eggs for this, it will be that much better.
Why ghee?
Ghee is simply clarified butter. It is simmered over low heat until the milk solids have a chance to start to brown lightly, creating a slightly nutty, caramelized flavor. I think it tastes more buttery than butter, making these perfect scrambled eggs take on incredible flavor! The clarifying process also removes casein and lactose, making ghee suitable for the dairy-sensitive. Ghee is high in Omega-3s and butyric acid, a short-chain fatty acid that is said to be good for your gastrointestinal tract. I put it into my bulletproof coffee in the morning!
Hot tips: Ghee has a much higher smoke point than butter, meaning it can take very hot temperatures for cooking; perfect for our scrambled eggs. Ghee may liquefy during shipping or warm temperatures, but will re-solidify within a few hours of refrigeration, or overnight at room temperature. It is shelf stable, so you don’t have to refrigerate it.
My favorite products for this recipe:
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Indian Milk & Honey Co. Ghee: lactose-free “homestyle” ghee with smooth texture and balanced “nutty” flavor. It is GMO free, hormone free, and salt free.
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4th & Heart’s California Garlic Grass-Fed Ghee Butter: up your flavor game with this garlic ghee. 4th & Heart’s lactose-free ghee comes from grass-fed, pasture-raised, antibiotic and hormone free New Zealand cows. Certified Keto, Paleo, Gluten Free, Ayurvedic, Whole 30, and FODMAP friendly.
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Terrasoul Himalayan Pink Salt: unprocessed salt that its pink color from its higher iron content and contains 84 essential trace minerals. Terrasoul lab tests this salt so you know it lives up to its claims and contains no anti-caking agents. This brand makes it extra fine and is a great value at only $.25 an ounce.
(Disclosure: I may receive a very small amount of revenue if you purchase through my Amazon links. It does NOT raise the cost for you, but does help me keep on creating recipes and videos on Jana Eats. Thanks!)
Make perfect scrambled eggs to eat on their own for a filling breakfast, or pair them with one of these Jana Eats recipes:
Recipe and how-to YouTube video from my channel below.
Perfect Scrambled Eggs
Equipment
- Spatula
- Medium Non-Stick Frying Pan
Ingredients
- 1 tbsp. ghee, or oil like coconut or avocado
- 3 whole eggs
- Salt, to taste
Method
- Beat eggs in a medium bowl.
- Add ghee or oil of your choice to a heated pan on medium-low. Melt ghee.
- Pour eggs into the pan, and keep moving it around constantly with your spatula.
- When the eggs start to thicken, add salt to taste.
- Keep moving the eggs around until just about done to your liking. They should have small to medium sized curds. Remember, eggs keep cooking slightly even after they come out of the pan.