Creamy Scrambled Eggs


There are really only a few things that I watch on TV, Food Network & Shark Tank! One day I was watching the show, “Beat Bobby” on Food Network and one of Bobby Flay’s competitors described their scrambled eggs as “creamy.” I had NEVER heard it described or presented that way and it sounded so so good! Call it pregnancy cravings, but I had to have it! So I tested out different way to make scrambled eggs and I finally achieved the creaminess that I am sure this man was talking about. They have now become my very favorite way to eat eggs!

Currently it is just Kyle and I (and our gorwing baby boy!) So most of our recipes are not made for big crowds but they definitely can be modified. Like this egg recipe, for instance, fed just Kyle and I this morning. However, the more eggs and milk you add, the more this can feed. The real important things to note when modifying is keeping the ratios the same, so you achieve the same great flavor! Also the technique is what really makes these eggs stand out from other recipes, so pay close attention to that as well!

I am so excited to share this recipe with you all!

Yeild: 2 servings

TIme: 15 minutes


  • 4 large eggs
  • 2 Tbsp Whole Milk
  • 1 tsp Salt
  • 1 tsp Pepper
  • 2 Tbsp Butter
  • Cilantro to garnish


In a bowl, whisk together eggs and milk until combined. Add in salt and pepper. Put butter in a skillet and warm over medium heat until butter is melted. Reduce heat and pour in egg mixture. With a spoon or spatula continually stir the mixture in a figure eight motion making sure the eggs are not getting crispy. Cook until the eggs are light and fluffy. Remove from heat and garnish with cilantro.


I served mine with German Rye bread. My favorite way to eat these eggs is over warm toast. Every bite you get crunch and creamy! I’s love to hear how you like this breakfast!



Kyle and Taylor

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