To make soft scrambled eggs here is my advice. Get yourself the freshest eggs possible. These are 2 days old, so they are not even close to being ready for a hard boil. Also add a little milk and mayonnaise; I do not remember when or how I first learned to add mayonnaise, but it enriches the flavor and ensures moistness....even with supermarket eggs. You won't need to use half and half or cream with the mayo: milk works really well. I am partial to our local "Art's eggs." Each month he has a new art label (featured in the photos- Rousseau and Amercaucana Gothic). It is of course an added bonus to know the personality and names of your happy hens.

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