Our First Eggs…Perfectly Scrambled

If you’ve been reading my blog for a while, you may remember that I got chickens last May.

Well, they’ve been growing…

…and about 10 days ago, we got our first egg.

A couple of days later, there was another.

The ironic thing is that right after I took the picture above, my kitty Leo rolled one of the eggs off the counter. I really had to laugh that he got to eat the first one.

But no worries…more eggs followed. The thrill of discovering an egg in one of the nesting boxes has not dimmed, though. Not at all.

My chickens are free-range, with access to my garden, and they also eat organic feed. These first eggs are little, which is very typical for young hens. And the yolks are intensely hued…almost orange…due to their high quality diet.

I like to eat them scrambled…perfectly scrambled. I whisk then with a little cream (or crème fraiche or Greek yogurt)…

…then cook them in a pat of butter until fluffy and just a tad on the dry side. A sprinkle of sea salt and black pepper seals the deal. How about you? What’s your favorite way to eat eggs?

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This post is linked to Simple Lives Thursday.

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Perfectly Scrambled Eggs

Serves 1

Ingredients

  • *2-3 eggs preferably organic and free-range (I used 3, because my pullet eggs are small)
  • *1 tablespoon crème fraiche raw or organic cream or Greek yogurt
  • *1-2 teaspoons organic butter or coconut oil
  • *sea salt and fresh pepper
  • *minced fresh herbs for garnish- optional

Instructions

  • 1. Whisk eggs with crème fraiche, yogurt or cream (beat well to aerate the eggs, so they'll be fluffy).
  • 2. Melt butter or oil in a cast-iron skillet over medium heat. Add eggs to pan, reduce heat, and continue to whisk as they cook.
  • 3. Remove from heat when the eggs still look wet, as they'll continue to cook a bit in the hot pan. Add salt and pepper and mix well.
  • 4. Transfer eggs to serving dish and garnish with the fresh herbs, if desired.

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43 thoughts on “Our First Eggs…Perfectly Scrambled”

  1. I have learn a few just right stuff here. Definitely value
    bookmarking for revisiting. I wonder how a lot effort you set to make such a magnificent informative site.

    Reply
  2. I love this site. I am so excited as one of my three girls who are just approaching 23weeks has laid an egg. It was like Christmas. The whole family is so chuffed. We love our chooks already, they fit into our family so well (5 humans, 8 dogs, 1 cat, 1 tortoise, 1 rabbit and now 3 chooks!). I am sure you are right that the excitement won’t dim. Looking forward to the next! Tx

    Reply
  3. Hi Winnie,

    Thanks for responding. I did mean to say 20-30 minutes, and it is both the time and the temperature that you cook your eggs to (ours are about 130F, while yours are probably closer to 160-170F). Google Oeufs brouillés, I suggest you try it at least once; it may change the way you eat eggs forever. Happy Holidays.

    Reply
  4. Love the idea, but your eggs are sadly over-done. What you basically have (and I wonder why all Americans have not questioned this) is a chewed-up omelette. Whisk your eggs with a little salt, melt a little butter over very low heat in a sautoir, and then whisk your eggs in. Continue to cook them over very low heat, constantly whisking for 20-30 minutes, or longer. Basically, you’re creating very tiny curds of eggs with incredible mouth-feel. When nearly done, whisk in a little cream, enough to lighten the color a little (sometimes a little fromage blanc or creme fraiche is pleasant, too).

    The reason you normally see eggs as in the picture above, is because food safety regulation requires them to be cooked to 175 degrees F, which is terribly over-cooked. That rule stems from the fact that the US commercial egg supply is so tainted (keep in mind, all of the bacteria/contamination is found on the shell of the egg, the inside is completely sterile), to the point where they spray eggs with bleach. Anyway, that shouldn’t be a concern as you have home-grown eggs.

    I hope you try this out.

    Reply
    • I barely cook my eggs at all Kris. Apparently they look overdone to you, but I assure you, they were not, and are not. I agree with your points about some/many people overcooking their eggs but I don’t overcook mine. Just saying. And I am pretty sure you did not mean to say cook them for 20-30 minutes. 20-30 econds, maybe? That’s probably all I cook mine for, so we do ours the same way.

  5. This summer my neighbors and I joined together for a Coop Co-op. The responsibilities of raising chickens split three ways. Seven or our gals are laying regularly now. Love having chickens and the sounds they make during the day. And we take pride in every egg we collect and eat.

    Reply
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  7. So fun to have your own chickens. One of my friends just built a chicken house and is waiting for their chicks to get big enough to lay eggs. The best thing about having your own eggs is you don’t have to worry about salmonella and they’re the freshest eggs you will ever taste.

    Reply
  8. I love that you used coconut oil in this recipe. I cook with it when I bake, saute fish/chicken, but have never used eggs with it. Great idea. Love your blog and photos also. Inspiring!

    Reply
  9. Those are beautiful chickens you have raised there! Last weekend, my fiance and I decided to buy two baby hens. I love and adore them! We took them out to the yard everyday to play, eat, run around, etc. We enjoy their company tremendously! Hopefully, I will see their first eggs sometimes by next Spring/ Summer!

    Thanks for posting!

    Reply
  10. Yeah Winnie – congrats on the eggs! You’ll never go back. Thanks for linking up with Simple Lives Thursday. Over here we put them in homemade ice cream homemade pudding, eggnog, quiche, french toast, power pancakes, bread pudding and smoothies. Everything to get nutrient dense food into my boys.

    Reply
  11. I love your photos! Like one of your other commenters, I am always excited to find eggs! We have 3 young orpingtons who are almost old enough to start laying – then we’ll have more than we know what to do with! One of our neighbors came over after the recent egg recall and said that she would like to be our first customer for eggs :-) My daughter was thrilled! Thanks for sharing!

    Reply
  12. My chickens just started laying eggs about a month ago. Like yours, most of the eggs are still on the small side, but one chicken keeps laying a huge egg now and then. Each one of these huge eggs has had a double yolk! Since I’m getting six eggs a day, I’m making quiches and souffles each week. But my favorite egg breakfast is an omelet with chopped tomatoes, baby spinach, and feta cheese.

    Reply
  13. We have our own chickens and we never grow tired of finding eggs! I love the beautiful yellow color of your scrambled eggs! We eat them every which way around here! I don’t know that i have a favorite.

    Reply
  14. I always add a little milk to scrambled eggs. Using yogurt instead sounds like a great idea. You are so lucky to have a some laying chickens.
    I’m looking forward to checking out the rest of your blog.

    Reply
  15. You’re so lucky to have your own supply of eggs. I can’t believe how expensive they’re getting in the grocery stores nowadays. Plus, they have such a gorgeous yellow color that I’ve never seen from my own store-bought eggs.

    Reply
  16. I love fresh eggs like these. I get mine from two different neighbors around here. They both have free range chickens too. The yolks are always so deep orange, love that!

    Reply
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  18. Yummy! These are such beautiful shots. And how exiting to have the very first egg. Will you be selling them? I take a fall trip to New Paltz every year to hike and hit the local farmer’s markets….love it there!
    – Butter

    Reply
  19. Way to go, Winnie! You must feel like a proud parent after the long 6-month wait. And I’ll bet those first scrambled eggs tasted SO good!

    Reply
  20. Beautiful chicks! And the eggs…those vibrant colored yolks remind me of all the eggs we had on a wonderful trip to Ireland. Richer tasting somehow as well. As for me, I like a perfectly set boiled egg :-)

    Reply
  21. Looking at your perfect almost orange yellow yolks make me want more to move to a different part of Virginia where I can have few hens and a Pony not just a small vegetable garden like I have right now.
    My favorite eggs are poached eggs or mushroom omelet

    Reply
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  23. Sooo jealous! Simply but perfectly scrambled eggs were a great pick for your maiden egg dish. I get free range eggs from a co-worker, but he doesn’t use organic feed. Luckily, I work on an organic farm and we’re going to get chickens soon…can’t wait.

    Reply
  24. I am sooo jealous! I gave up eating chicken because of the health concerns. Organic Free Range chicken is not an option since feeding a family of 6 would bankrupt me! ;-)
    Great pictures btw and congrats on your eggs!

    Reply
  25. I’m so jealous. I wish I had chickens to lay fresh eggs for me to scramble! Actually, I think I like poached eggs with salt and lots of pepper best. Runny yolks soaked up in toast is the way to go.

    Reply
  26. What a wonderful post…and congratulations on being able to finally taste the fruit of your (and the chickens’ labor!) These eggs look delicious, and your chickens look beautiful. To me there is nothing better than scrambled eggs and a piece of freshly made toast.

    Reply
  27. My favorite is a soft scramble cooked in just a tad of butter, with a sprinkle of sea salt. The eggs are still very moist and I get little bites of yolk and white. I also love a good spanish tortilla or frittatta!

    Reply
  28. the chickens are CUTE :)

    those eggs look beautiful and vibrant… I bet they taste wonderful…

    my favorite egg is poached.

    Reply
  29. Wow so THATS what eggs are supposed to look like…never knew scrambled eggs could look so appetizing!

    Reply
  30. I cannot think of a better way to enjoy fresh eggs. This is such a lovely post – your photos are wonderful, and I love the new look of your site!

    Reply