Paula Deen's Transformative Way to Scramble Eggs

Add onions and cook until caramelized. Meanwhile, crack eggs in a bowl (I used three large) with a splash of water. Use a fork to prick the yolks and whisk until mixture is frothy and well-combined.

Cover and cook for a few minutes more. You want the eggs to be a soft scramble.

Serve immediately with a side of bacon.

These eggs turned out exceptionally well. First off, the eggs turned out soft, not tough, as Paula promised. The onions sort of melt into the egg and its flavor, combined with the bacon and butter, tastes so nostalgic and comforting without being too heavy. I'm a convert to this scrambled eggs method. I plan on making this again and again.