Creamy Scrambled Eggs Recipe

Introduction

Scrambled eggs are a classic breakfast staple that’s quick, easy, and delicious. With a touch of heavy cream and butter, this recipe yields creamy, tender eggs perfect for any morning.

Ingredients

• 3 eggs
• 2 tablespoons heavy cream
• 2 tablespoons unsalted butter
• Salt to taste

Instructions

1. Step 1: Crack the eggs into a bowl.
2. Step 2: Pour in the heavy cream.
3. Step 3: Whisk the eggs and cream together until fully combined.
4. Step 4: Heat a pan over medium-high heat and add the unsalted butter.
5. Step 5: Swirl the butter to coat the bottom of the pan.
6. Step 6: Pour in the egg mixture and immediately reduce the heat to low.
7. Step 7: Gently fold the eggs over themselves as they cook, creating soft curds.
8. Step 8: When the eggs reach your desired consistency, turn off the heat and season with salt to taste.
9. Step 9: Serve immediately, optionally with toast, and enjoy!

Tips & Variations

• For extra fluffy eggs, whip the egg whites separately before folding them into the yolks.
• Add fresh herbs like chives or parsley for a bright flavor boost.
• Use a non-stick pan to prevent sticking and make cleanup easier.

Storage

Scrambled eggs are best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low-temperature skillet or microwave to avoid overcooking.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use milk instead of heavy cream?

Yes, milk can be used as a lighter alternative, but heavy cream makes the eggs richer and creamier.

How do I prevent scrambled eggs from being rubbery?

Cook the eggs low and slow, and remove them from the heat while they are still slightly soft as they will continue to cook with residual heat.

Creamy Scrambled Eggs Recipe

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★★★★★

4.4 from 150 reviews

• Author: Ethan
• Total Time: 10 minutes
• Yield: 2 servings 1x

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Description

This classic scrambled eggs recipe combines eggs and heavy cream to create soft, creamy, and fluffy scrambled eggs. Cooked gently in butter over low heat, these eggs are perfectly tender and seasoned to taste, making a comforting and versatile breakfast dish.

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Ingredients

Scale 1x2x3x

Egg Mixture

• 3 large eggs
• 2 tablespoons heavy cream

For Cooking

• 2 tablespoons unsalted butter
• Salt, to taste

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Instructions

1. Crack the eggs: Crack 3 large eggs into a bowl.
2. Add heavy cream: Pour in 2 tablespoons of heavy cream to the eggs.
3. Whisk ingredients: Whisk the eggs and cream thoroughly until fully combined and slightly frothy.
4. Heat the pan and melt butter: Heat a pan over medium-high heat and add 2 tablespoons of unsalted butter.
5. Coat the pan: Swirl the melted butter around the pan to evenly coat the bottom.
6. Pour in egg mixture: Reduce heat to low and pour the egg mixture into the pan.
7. Cook gently while folding: Using a spatula, gently fold the eggs into themselves repeatedly to create soft curds.
8. Cook until desired consistency: Continue folding until the eggs are creamy and cooked to your preferred texture.
9. Season the eggs: Turn off the heat and season with salt to taste.
10. Serve and enjoy: Serve the scrambled eggs immediately, ideally alongside toast for a hearty breakfast.

Notes

• Use fresh, large eggs for best texture and flavor.
• Heavy cream adds extra creaminess but can be substituted with milk or water for a lighter option.
• Cooking on low heat is key to creamy, tender scrambled eggs; avoid high heat to prevent rubbery texture.
• Salt should be added at the end to maintain softness.
• Serve immediately as scrambled eggs continue to cook in residual heat.

• Prep Time: 5 minutes
• Cook Time: 5 minutes
• Category: Breakfast
• Method: Stovetop
• Cuisine: American

Keywords: scrambled eggs, creamy eggs, easy breakfast, fluffy eggs, simple egg recipe