Our First Eggs…Perfectly Scrambled

Winnie Abramson, ND

By Winnie Abramson, ND

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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


  • *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


  • 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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