Listen up, folks: if you’re still making dry, rubbery scrambled eggs from store-bought eggs cooked in seed oils, you’re missing out on one of life’s simplest pleasures. Real scrambled eggs—made with deep-yellow pastured eggs from hens that actually see the sun, raw butter from grass-fed cows, and a splash of raw cream—are soft, rich, and downright nourishing.
This is how we do it on the farm.
Ingredients (serves 2 normal people or 1 very hungry farmer):
- 4 large pastured eggs
- 2 tablespoons raw butter
- 2 tablespoons raw milk or raw cream (the creamier, the better)
- Good salt and fresh-cracked pepper (to taste)
Instructions:
- Crack those beautiful, pastured eggs into a bowl and whisk like you mean it—until the yolks and whites are completely married and a little frothy.
- Add the raw milk or cream and whisk again. This is the secret to that custard-like texture.
- Set your skillet over medium-low heat. Drop in the raw butter and let it melt slowly until it smells nutty and coats the whole bottom. No smoking, no burning—just golden goodness.
- Pour in the egg mixture. Now here’s the important part: WAIT. Let it sit undisturbed for 20–30 seconds so big fluffy curds start to form on the bottom.
- With a silicone spatula, gently push the cooked eggs from the edges toward the center, letting the runny stuff hit the pan. Keep doing this slowly — big, gentle folds, not frantic stirring.
- When the eggs are still a little wet and glossy (they’ll keep cooking on the plate), pull them off the heat. They should look soft and creamy, never dry.
- Hit them with a generous pinch of good salt and plenty of fresh cracked pepper right away—seasoning at the end keeps the eggs tender.
- Serve immediately on a warm plate. If you’re feeling fancy, fold in some chopped chives from the garden, a handful of raw cheddar, or yesterday’s leftover bacon pieces.
That’s it. Takes 5 minutes and tastes like heaven. These eggs are loaded with real choline, healthy fats, and vitamins A, D, E, and K2 — the stuff your body actually needs.