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When It Comes To Breakfast You Can’t Beat Scrambled Eggs
(Well okay, you can beat them, but not too much…)
With the tips I am going to share, you’ll be able to make the best scrambled eggs every time.
So let’s get cooking!
The Best Scrambled Eggs Recipe - Tips For Making Perfect Scrambled Eggs Every Time
Today I'm going to share with you how to make the perfect scrambled eggs! There are a few cool tricks I will share with you that will make your scrambled eggs some of the best you have ever had. Giving you that perfect consistency with the perfect scramble.
Recipe Video
Recipe Ingredients
- 3 Whole Eggs
- 1 Yolk
- Salt
- 1 ounce Heavy Whipping Cream
- 1 ounce Sweet Butter
- 1 ounce Soda Water
- 1 ounce Butter to cook the Eggs in the frying pan
- Fresh Ground Pepper for finishing
Recipe Instructions
Makes 1 large serving (or two small)
- In a glass bowl, add the salt in the eggs mix well and wait at least 15 minutes for the salt to dissolve.
- After about 15 minutes, add all the ingredients to the eggs except 1 ounce of butter that you add to the frying pan.
- On a medium heat, in a frying pan (preferably non-stick) add the 1 ounce butter when hot at 250F add the eggs and using a wooden spoon a or a silicone spatula mix the eggs constantly to create small curds. Cook only a couple minutes.
You can find the items below used in making this dish at our online store!
Chef Jean-Pierre, born in Aix-en-Provence, France, honed his culinary skills at a young age, mastering the art of charcuterie by the age of twelve. Determined to become a chef, he began his formal apprenticeship at L'Oustau de Baumaniere in Provence, one of the world’s best restaurants with a 3-star Michelin rating.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
Latest posts by Chef Jean-Pierre (see all)
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We never have bubble water in the house unless company is coming. So I purchased a small bottle just to make this recipe. Very good. I guess now we will always have bubble water in the house. Thanks for taking scrambled eggs up a notch. I served them with an arugula watermelon and feta salad which more than made up for our lack of truffle oil. 😘
We just recently found you on YouTube. After watching several videos we created a grocery list with ingredients to try several recipes. We are going into the New Year with a Jean Pierre weekend. We will be using at least one of your recipes each day starting with French toast and scrambled eggs this evening. Hope you have a safe and happy new year!
Happy new year to you as well! 😊
The eggs were incredible! Who would have thought that dissolving the salt and adding a little soda water could make something I’ve been eating my entire life taste so much better?!?
So far we have made the eggs, French toast, eggnog, caramelized onions, butter, and the burgers with brie and caramelized onions. It has all been amazing. My son actually cried when he took a bite of the burger and said it was the best he has ever had.
We used the butter for our crab legs when we had a steampot. Tonight I’m making your garlic mashed potatoes!
Thank you so much for making me enjoy cooking again. I had gotten bored with it, but now it’s exciting trying your recipes and techniques!!
Thank you Sonya! I love my job, especially when I get comments such as yours!
I made these scrambled again yesterday for the second time. With a little tweaking, (a little sauted scallon and garlic) they were better than the first. Not only were they the best scrambled eggs I’ve ever made, they were, by far, also the best I’ve ever eaten. My wife totally agreed! I’m tempted to try the truffle oil, but I just can’t imagine them tasting any better.
I made a Rib Roast last week, once again, following your instructions exactly, and as usual, it turned out superb! A two bone, 4.5 pound roast that the two of us ate for lunch and dinner three days in a row!
I also made Roasted Chicken Stock again this past weekend. It’s a two day affair for me. I always question if it’s worth the time and effort until I taste it. And YES, it is well worth the time and effort.
I’ve made many dishes using your recipies. If I’m cooking, I’m likely using one of your recipes. Your videos and recipes are entertaining, a joy to watch, and greatly appreciated.
Thank you Chef!!!
Thank you for the kind words! It is comments like yours that keep us motivated to produce great content! Godspeed!
I found your channel on utube about 2 weeks ago and have learned a lot about cooking already. The way that you explain and describe what you are doing makes it easy for me to follow. Until I watched your show, I had never heard of white truffle oil. Now it is fast becoming one of my favorite condiments. It took about 3 tries to get the scrambled eggs the texture that I wanted but they taste absolutely amazing.
Today for lunch I made an egg sandwich topped with white cheddar cheese, white truffle oil, sour cream, and chives. WOW
It is really fun and exciting to learn how to create this new stuff with a lot of ingredients that l have never heard of.
Thank you for making these videos. Much appreciated.
Thank you Ernest! Love white truffle oil!
My daughter and I have been watching your videos on YouTube.
This evening my daughter made these scrambled eggs, with cream and seltzer, then placed them on a toasted ciabatta with fresh avocado, aged white cheddar and white truffle oil.
I’m ruined and won’t be able to have scrambled eggs any other way!!
Thank you for your recipes and teaching videos!
Forgot to rate, 5 stars for sure!!
Thank you again, Jennifer! Love those 5 stars!
Thank you, Jennifer! Your daughter sounds like she knows her way around a kitchen. That’s the way to do it. Thank you for sharing!