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.
Ingredients
Scale
Egg Mixture
- 3 large eggs
- 2 tablespoons heavy cream
For Cooking
- 2 tablespoons unsalted butter
- Salt, to taste
Instructions
- Crack the eggs: Crack 3 large eggs into a bowl.
- Add heavy cream: Pour in 2 tablespoons of heavy cream to the eggs.
- Whisk ingredients: Whisk the eggs and cream thoroughly until fully combined and slightly frothy.
- Heat the pan and melt butter: Heat a pan over medium-high heat and add 2 tablespoons of unsalted butter.
- Coat the pan: Swirl the melted butter around the pan to evenly coat the bottom.
- Pour in egg mixture: Reduce heat to low and pour the egg mixture into the pan.
- Cook gently while folding: Using a spatula, gently fold the eggs into themselves repeatedly to create soft curds.
- Cook until desired consistency: Continue folding until the eggs are creamy and cooked to your preferred texture.
- Season the eggs: Turn off the heat and season with salt to taste.
- 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
