In celebration of spring, the recipes in April are centered around eggs. Check back on Friday May 4 for a recipe centered around black beans!

David Davenport’s ‘Correct’ Scrambled Eggs

Bloomington Cooking School

8 large eggs
4 tablespoons of salted butter
1/2 of a small onion, finely minced
1/4 cup whipping cream (not milk, as it will not create the correct consistency)
salt and pepper

1) In a sauté pan, melt butter and add minced onion. Cook on low heat. Be careful not to brown the onion.

2) While the onions are cooking, break the eggs into a bowl. Crack the eggs on a flat surface (not the edge of the bowl) to be sure not to get pieces of shell into the bowl.

3) Add the whipping cream and salt and pepper (to taste).

4) Whisk eggs thoroughly. It is done when you see bubbles — there should be no strings of egg when the whisk leaves the mixture.

5) Turn up the heat to medium and let the edges of the onion mixture come to a decent bubble. Then add eggs to the skillet.

6) Take a square-lipped spatula and pull the eggs around the skillet by scraping along the bottom. This keeps the eggs moving, allowing the liquid egg to flow and hit the bottom of the skillet to cook thoroughly.

7) Take the eggs off the burner just before they are fully cooked. They will continue to cook in the skillet once off the heat.


Servings: 4
Per serving: 255 calories; 21g fat (76.5% calories from fat); 13g protein; 2g carbohydrate; trace dietary fiber; 455mg cholesterol; 257mg sodium