The Secret Ingredient to a Perfect Scramble? Time… and NanBop Eggs

What is the secret to fluffy and creamy eggs? According to Chef Andy Elliot, it starts with these simple things: three NanBop farm eggs, butter, a good pan, and time.

We are honored to be part of Chef Andy’s kitchen and the meals that celebrate fresh, local ingredients.

The chef’s go-to method:
Whisk the eggs in a bowl and pour them into the pan with the butter. The key is low heat and gentle, constant stirring until the eggs reach a cottage cheese-like consistency. To elevate your scramble, add a spoonful of crème fraîche (or sour cream) folded in right at the end. It adds flavor, stalls the cooking, and delivers a custardy finish. You’ll know your eggs are ready when they form soft curds with no runny bits left. Top with seasoning, herbs, or even your favorite hot sauce.

Watch the full video and learn all of the chef’s secrets on how to bring the perfect scrambled eggs from NanBop Farm into your kitchen on Instagram→