Grammy's Kitchen · Scrambled Eggs · Scrambled Eggs
One of 34 scrambled eggs recipes we measured
from cookieandkate.com
It ranks #2 of 34 for browning depth among the scrambled eggs recipes we compared. 4 cooks on cookieandkate.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 34.
| this recipe | typical | |
|---|---|---|
| dairy | 30% | 0% |
| fat | 14% | 8% |
| protein add | 18% | 0% |
| liquid | 30% | 2% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 300 g | 6 eggs |
| 30 g | 2 tablespoons half and half, heavy cream or whole milk |
| 2 g | 1/4 teaspoon fine salt |
| 14 g | 1 tablespoon unsalted butter, quartered |
| Optional, 1 teaspoon finely snipped fresh chives, plus more for garnish | |
| Grated cheese, if desired for serving |
Method: 6 steps, published by cookieandkate.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Made these yesterday with great success! Of all my scrambled eggs, this is the first time a close relative liked them. Her comment was, "This is good!" and because six eggs was a lot for the two of us, she wanted to save the leftovers for later. That's saying ” — a cook, 5.0★
“Just tried your technique, the eggs were excellent! I use an induction cooktop and ended up at 240 degrees to get the water drops to bounce. I have given up my non-stick pans for cast iron and stainless steel (I have a set up Henckels), so happy to have scra” — a cook, 5.0★