How to Make Scrambled Eggs

The ONLY WAY to make your scrambled eggs! Moist, fluffy, and evenly cooked. Never dry, never rubbery. SO SO GOOD + fool-proof!

We’ve all been through a lot these past few days with COVID-19 – emotionally and mentally – trying to adjust to what will be our new “normal” for the next few weeks.

Ben and I are surviving to say the least being in such close quarters, Butters doesn’t understand why we’re always home and puts himself in his own self-quarantine by the toilet, and Cartman just wants love + belly rubs, following us everywhere.

But we do know one thing for sure. We’re all stuck at home and we need to eat. And I know a lot of us are struggling to find some groceries in the midst of panic-buying. If you are fortunate enough to find some well-stocked shelves, I highly recommend snagging some eggs. They should last for a few weeks after purchase when refrigerated properly and stored in their original carton.

So in order to help you guys, I wanted to go back to some basics, starting with scrambled eggs. I know we can all throw in some beaten eggs onto a pan, scramble them and call it a day but this method gives you the creamiest, fluffiest eggs of your life, so perfectly seasoned, and you’ll never have to settle for dry, rubbery eggs ever again. PROMISE.

Serve with crispy bacon, toast, and crispy roasted potatoes for a complete breakfast. I personally cannot even find loaves of bread or potatoes right now so I’ll be here just eating all my creamy eggs!