Before she wrote her cookbook, Cravings, Teigen was a food blogger with serious egg skills.
Chrissy Teigen is an absolute delight! So many people know and love Teigen for her feisty social media posts, and she’s a hugely successful cookbook author and secret food blogger.
Teigen describes her best-ever scrambled eggs as tasting “cheesy” without needing to add a spec of cheese. A no-cheese recipe with all the cheese flavor?! That’s the kind of kitchen magic I need (along with knowing how to crack an egg one-handed). Here’s what I learned from Teigen…
Take it Slow
Mandy Naglich
This recipe only requires a few simple ingredients: eggs, heavy cream (half & half works, too), good butter, salt, pepper and lots of time.
Teigen calls the recipe “low and slow eggs” because it can take more than 20 minutes to make this dish. While cooking eggs at a very low temperature (I used the lowest setting on the burner), you have to stir them constantly to get the rich, creamy texture Teigen describes.
This is not a quick morning breakfast, so be prepared to spend 15 to 30 minutes depending on how many eggs you plan to make, and how much love you want to put into carefully scraping the pan. (For a grab-n-go breakfast instead, here’s what you need.)
Butter Makes It Better
Mandy Naglich
A photo on Teigen’s blog shows a pan filled with foamy melted butter, which gives indulgent flavor to this simple breakfast dish. She recommends using enough butter “to make Paula Deen smile.”
I started out with enough butter to make Chrissy proud and a healthy portion of her secret ingredient, cream. I added about 3 tablespoons of half & half to the four eggs I prepared. I thought it might be too much cream, but once everything was whisked together, the bright yellow color of the eggs showed it’s the perfect amount.
Once I poured the eggs into all that melted butter, it was time to get things moving with a rubber spatula! Teigen describes the motion as “allllll around the pan circular scrape, followed by a push push push of the eggs from the outside toward the center.”
Seriously, Low and Slow
Mandy Naglich
When cooked carefully, these eggs are not too runny, not crumbly, not dry at all and extra thick and velvety. Teigen’s trick to avoiding rubbery eggs is the extra low heat; she suggests removing the pan from heat all together if you notice the eggs cooking too quickly.
Everyone has their own idea of eggs that are juuuust right. You can cook them a little longer if you don’t like wet eggs, just as long as you keep the heat low, or even turn it off once the eggs are almost done. Be sure to remove your eggs from the pan immediately so they don’t continue to cook. You can serve them with thick-cut bacon like Teigen or use them on a breakfast sandwich. (Here’s our list of the best bacon to buy.)
I left my eggs just wet enough so they spread slightly but weren’t runny. This scramble dazzled on the plate with a glossy sheen that looked as luxurious as it tasted. The outcome was well worth the 18 minutes standing over the burner!
Mandy Naglich
Teigen learned this technique from a cooking instructor, and it’s her go-to method when making breakfast for her husband, John Legend. Now you can make scrambled eggs like Chrissy Teigen to pass the time until her next cookbook arrives!
[rms_recipe id="11840" title="Scotch Eggs" cta_text="Go to Recipe" image="https://www.tasteofhome.com/wp-content/uploads/2018/01/Scotch-Eggs_EXPS_FT21_11840_F_0225_1-2.jpg" image_alt_text="Scotch Eggs Recipe photo by Taste of Home" link="https://www.tasteofhome.com/recipes/scotch-eggs/"]A crispy coating made with cornflakes and pork sausage dresses up this Scotch egg recipe. They're fabulous hot out of the oven. Or enjoy them cold for a snack. —Dorothy Smith, El Dorado, Arkansas
My neighbor shared more zucchini from his garden than I knew what to do with. He loved this recipe—it's great for brunch or a special breakfast. —Darcy Kennedy, Hendersonvlle, North Carolina
Easy and cheesy, my go-to casserole for action-packed mornings has made many appearances at holiday breakfasts, potlucks and even my daughter's college apartment to feed her hungry roommates. —Patty Bernhard, Greenville, Ohio
After my in-laws began affectionately referring to me as a Yankee, I decided I had to learn to make some Mexican dishes. These are super easy and make my Tex-Mex-loving family happy—even if they do come from a Northerner!. —Darla Andrews, Schertz, Texas
My husband is big on eggs and bacon, so I wanted to merge his breakfast favorites with a grilled burger for an over-the-top treat. Topping it with my homemade blackberry jam sealed the deal. —Tina Janssen, Walworth, Wisconsin
This casserole is perfect for a special brunch. It combines the spices of the Southwest with the comfort of a hearty breakfast. You can spice it up by adding cayenne and hot peppers, or mellow it by replacing the tomatoes and green chiles with mild salsa. It’s versatile and easy—no wonder it’s a longtime family favorite. —Darlene Buerger, Peoria, Arizona
My husband and I have a standing breakfast date on Saturday mornings. When we want something fancy, we make Italian-inspired eggs Benedict with pesto and prosciutto. —Jackie Dodd, Los Angeles, California
Flaky salmon and creamy sauce go so well over hard-boiled eggs. Drizzle the sauce or serve it on the side; it's great either way. —Marinela Dragan, Portland, Oregon
The best part about these creative and convenient bread bowls is that you can fill them with whatever you want. This is one of our favorite breakfasts. —Patrick Lavin, Jr., Birdsboro, Pennsylvania
We always serve this impressive layered breakfast bake with a salad of mixed greens and tomato wedges. It is one of our most requested dishes and can be served warm or cold. —Danny Diamond, Farmington Hills, Michigan
Before I retired, this all-in-one skillet dish was constantly requested at office brunches. I'd leave out the eggs, double or triple the recipe and wrap servings of the zippy pork mixture in warm corn tortillas. —Barbara Beasley, Beaumont, Texas
I developed this recipe over 20 years ago. The rich warm sauce tastes especially great on cold winter mornings. I hope your family enjoys it as much as mine! — Bee Fischer, Jefferson, Wisconsin
As a retired home economics teacher, I've made quite a few recipes through the years. This hearty casserole is a favorite in my family. —Dorothy Erickson, Blue Eye, Missouri
I love the versatility of this creamy egg salad. You can serve it on a nest of mixed greens, tucked into a sandwich or with your favorite crisp crackers. —Cynthia Kohlberg, Syracuse, Indiana
This is a fun way to enjoy holiday leftovers as if presenting them for the first time. Serve for brunch, with champagne and cranberry juice. —Brittany Allyn, Mesa, Arizona
I had grown tired of the same breakfast meals, so I wanted to make something more interesting. These fresh and flavorful omelets come with a versatile sauce that can also be used as a nacho dip. —Susan Kieboam, Streetsboro, Ohio
I turned classic breakfast sandwiches into something heartier that you could even enjoy for dinner. We pile toppings like salsa and avocado—mayo and ketchup, too—on the homemade biscuits. —Fay Moreland, Wichita Falls, Texas
Whenever I entertain guests, this zippy pizza is a definite crowd-pleaser. It also makes a great late-night snack for any time of the year! —Janelle Lee, Appleton, Wisconsin
Two of my favorites – mushroom and avocado – make a stacked sandwich fancy enough for company or a weekend breakfast with the family. —Carol McLaughlin, Papillion, Nebraska
We bake mini quiches for breakfast or brunch with ham and cheddar in muffin pans. Salad croutons replace the need for a crust. —Lois Enger, Colorado Springs, Colorado
Legend has it that poached eggs on an English muffin started at Delmonico’s in New York. Here’s my take on this brunch classic, and don’t spare the hollandaise. —Barbara Pletzke, Herndon, Virginia
There's nothing quite like my comfy strata made with Brie, ham and mushrooms. Put it together and bake it now, or hold it overnight to pop into the oven tomorrow. —Elisabeth Larsen, Pleasant Grove, Utah
A few years ago, I found this zucchini quiche recipe that's quick to prepare and freezes well, too. Just put it in the refrigerator to thaw overnight and pop it into the oven when you wake up! —Karen Howard, Lakeville, Massachusetts
This brunch dish has easy ingredients and an impressive look all rolled into one! I love hosting brunch, and this special omelet roll is one of my very favorite items to prepare and share. A platter of these pretty swirled slices disappears fast. —Nancy Daugherty, Portland, Ohio
My take on deviled eggs is full of surprises. The down-home appetizer Mom used to make gets an upscale touch from mango, goat cheese and pecans. People love these tempting treats. —Beth Satterfield, Dover, Delaware
My sister-in-law always made this delicious breakfast dish when we were camping and had to come up with good, easy breakfast ideas. Served with toast, juice and milk or coffee, it's a sure hit with the breakfast crowd! One-dish casseroles like this were a big help while I was raising my nine children. Now I've passed this recipe on to them. —Pauletta Bushnell, Albany, Oregon
I'm a cook at a Bible camp, and this is one of my most popular recipes. Everyone who tries it raves about it. The one that touched me the most was when a 10-year-old boy asked me for the recipe so he could have his mom make it at home. —Elsie Campbell, Dulzura, California
This updated version of a classic appetizer uses only half the egg yolks of the original recipe and calls for soft bread crumbs to help firm up the filling. We replaced the mayo with fat-free mayonnaise and reduced-fat sour cream. —Taste of Home Test Kitchen
My Italian mother-in-law taught me to make this omelet years ago—she would make it for breakfast, lunch or dinner and eat it on Italian bread. This is one of my favorite ways to use up leftover broccoli. —Mary Licata, Pembroke Pines, Florida
I'd never tried prosciutto before this recipe, and it instantly made me a die-hard fan! The layers of flavor in this dish are brilliant, making it well worth the time and a must for your recipe box. —Vicki Anderson, Farmington, Minnesota
For the perfect combination of eggs, sausage, bread and cheese, this is the dish to try. My mom and I like this sausage breakfast casserole because it bakes up tender and golden, slices beautifully and goes over well whenever we serve it. —Gayle Grigg, Phoenix, Arizona
I love making breakfast recipes with eggs for dinner, especially this combo with potatoes and cheese that's started in a skillet on the stovetop and then popped into the oven to bake. —Nadine Merheb, Tucson, Arizona
We've enjoyed a few hearty breakfast casseroles while visiting an Amish inn. When I asked for a recipe, one of the ladies told me the ingredients right off the top of her head. I modified it to create this quick and easy breakfast casserole my family loves. —Beth Notaro, Kokomo, Indiana
This flavorful casserole is a hearty mainstay for our family's Christmas Day brunch menu. Being able to assemble the recipe ahead of time is a real plus! —Julie Sterchi, Jackson, Missouri
My mother used to make these all the time for my family, so I'm just carrying on the tradition. They're quick to put together, and while they're in the oven I go get ready for the day. My children loved them, even when they were toddlers. —Lisa Walder, Urbana, Illinois
When you're short on time and scrambling to get a meal on the table, this recipe is just what you need. There's a short ingredient list, cooking is kept to a minimum. and the green pepper and tomato makes it colorful. —Taste of Home Test Kitchen
To feed my daughter’s hungry cowboy friends after a rodeo, I created these with leftover burgers, hollandaise and bacon. They were a huge hit! —Bonnie Geavaras-Bootz, Scottsdale, Arizona
Power up with a breakfast that keeps you going all morning long. In my humble opinion, this sandwich tastes so much better than anything that comes from a drive-thru! —Marcia Conlon, Traverse City, Michigan
My family is all about brunchy meals like this gorgeous Italian omelet. Lucky for us, it’s loaded with ingredients we tend to have at the ready. —Jenny Flake, Newport Beach, California
People say, "Wow!" when they taste these flavorful, tangy horseradish deviled eggs. The bold combination of ground mustard, dill and horseradish is so appealing. The plate is always emptied whenever I serve these eggs. —Ruth Roth, Linville, North Carolina
I like to use a second slow cooker to keep the tortillas warm and pliable when I serve these hearty burritos. Just place a clean wet cloth in the bottom, then cover it with foil and add your tortillas.—Beth Osburn, Levelland, Texas
Shakshuka is a dish of poached eggs with tomatoes, onion and cumin. I learned about it while traveling, and it's been my favorite way to eat eggs since. —Ezra Weeks, Calgary, Alberta
When our son, Chris, wants something other than cold cereal in the morning, he whips up these eggs. Cheese and evaporated milk make them especially good. They're easy to make when you're camping, too. —Chris Pfleghaar, Elk River, Minnesota
I tried an omelet that contained brie, bacon and apples and thought it would be tasty as a breakfast panini—so I created this recipe! —Kathy Harding, Richmond, Missouri
My sister-in-law served this special dish for Easter breakfast one year, and our whole family loved the mix of bacon, eggs, noodles and cheese. Now I sometimes assemble it the night before and bake it in the morning for a terrific hassle-free brunch entree. —Dianne Meyer, Graniteville, Vermont
Ham, zucchini, mushrooms and cheese flavor this rich, hearty egg dish. It looks irresistible on a breakfast or lunch buffet, and it’s easy to cut into neat squares. Make sure you bring the recipe—everyone will want it! —Arlene Butler, Ogden, Utah
When asparagus is in season, it makes an appearance at almost all of my meals. It tastes fantastic in this cheese omelette, and it looks pretty, too. —Jane Cain, Junction City, Ohio
For more than 20 years, we sold our homegrown specialty onions at the farmers market. I handed out this favorite recipe for a classic quiche to all our customers. —Janice Redford, Cambridge, Wisconsin
Great for a last-minute breakfast, brunch or lunch, this special frittata has a combination of crab and Swiss cheese that my guests rave about. I also like to use sausage and cheddar cheese with asparagus. —Deborah Posey, Virginia Beach, Virginia
When my kids were growing up, I was cooking for eight. I couldn't conveniently fry eggs for that many people, so I devised this recipe that became a family favorite. Mild and salty feta cheese is my favorite for the dish, but shredded cheddar or Parmesan work, too. —Lily Julow, Lawrenceville, Georgia
Mandy is a food and beverage writer with bylines at WNYC, Munchies, Mic and October. She's a Certified Cicerone and award-winning homebrewer living, writing and cooking in New York City.