A New Scramble…

I am finicky when it comes to my eggs. Truth here – until oh, 4 weeks ago, the ONLY way I’d had an egg was scrambled. Never over easy, never sunny side up, never poached. Okay, I’d had hard boiled, but you get the picture…no runny yolk, ever.

And then I had poached.

I’m honestly not sure how I feel about it. Yes, I’ve MADE poached eggs, but not consumed them. It was good. Fluffy. Rich. Buttery. But…I just don’t know. I’m working it out in my head.

What I DO love?


Scrambled eggs. My favorite growing up was to have them just a little browned, and that’s the way Seven likes them too. Of course, for some reason unbeknownst to me, he also wants to put ketchup on his eggs, so, take that for what you will. But, I feel pretty safe in saying that for most kids, scrambled is the way they want their eggs.

If you are an adult, however, you may want to look into this though…

A NEW Scramble.

No one says scrambled eggs have to be boring. Mix it up! Add mushrooms. Add asparagus. Add tomatoes or bacon. And no, I don’t mean like an omelet – I mean just keep scrambling it all together. It’s easier than an omelet, and I like easy. Omelets are great, of course, but there’s that stigma that the omelet has to be perfect and round and fold all over on itself like in a restaurant.

No one needs that pressure.

In addition to all of the above, you should try this…


Why just add it to the fancy Eggs Benedict? Scramble up your eggs, top a biscuit or English Muffin, then add a little Hollandaise. Talk about delicious! Our house has gone gaga over Hollandaise, to the point no one wants to eat eggs without it.

We’re so fancy.

But seriously – it’s not complicated at all, and I guarantee you can do it. I’m going to give you the brief and simple Hollandaise recipe I use here, but in the coming months I’m going to offer you some twists to jazz up this amazing sauce. But let’s get the simple version under our belts first, shall we?


Hollandaise Sauce


  • 2 egg yolks
  • 1/3 cup butter, cut into pieces
  • 1 tablespoon lemon juice
  • 1 tablespoon water
  • pinch of salt
  • pinch paprika
  • pepper to taste


  1. Whisk yolks, water and lemon juice over low heat until well blended. Continue to cook over low heat until the edges are bubbly.
  2. Stir in the butter, one piece at a time until melted and thick. Remove from heat and season. Serve warm.

We used Safest Choice Eggs. That means our Hollandaise and scrambled eggs were prepared with truly SAFE eggs.

I have recently continued my ambassadorship for Safest Choice™, as a member of their Darling Dozen. Their eggs are pasteurized in the shell, before you ever get them! They taste the same (they’re eggs, after all), no weird chemicals were added, and they are already SAFE to consume, even before cooking! So…love cookie dough? Love Caesar Salad? These both include uncooked eggs. With Safest Choice, you’re good to go!

What is pasteurization?

Pasteurization is a century-old process that destroys pathogens through simple heat, and is well-
known for its role in making milk and juices safe to enjoy. To pasteurize a food means to destroy
harmful microorganisms (e.g., bacteria and viruses) by applying a precise amount of heat for a
specified period of time. This straightforward food safety technique was invented by French
chemist and microbiologist Louis Pasteur in 1864.

Pasteurization is an all natural process, in that it involves only heat (not chemicals or irradiation). Safest Choice eggs go through a series of warm water baths to eliminate bacteria. It’s that simple!

Visit www.SafeEggs.com/recipes/safest-choice-darling-dozen for more information on the Safest Choice Darling Dozen, or follow Safest Choice on Twitter and like them on Facebook.

About Davidson’s Safest Choice Eggs:

Davidson's Safest Choice EggsFounded in 2001, in Lansing, IL, National Pasteurized Eggs is a privately held company that launched the Davidson’s Safest Choice® brand pasteurized shell eggs in 2003. Safest Choice eggs can be found in over 5,000 grocery stores, in thousands of restaurants and through major foodservice distributors in all 50 states, Puerto Rico and Mexico. Safest Choice eggs provide consumers the highest combined standard for quality and safety in shell eggs and the Safest Choice patented, all natural, award-winning egg pasteurization process allows everyone to enjoy all recipes without the risk of Salmonella. For more information or to find a retailer, visit www.SafeEggs.com.

Disclaimer: I am an ambassador for Safest Choice Eggs, as part of the Darling Dozen. This post is sponsored, but all thoughts and opinions are 100% my own.

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