Perfectly Rich and Creamy Scrambled Eggs
Perfectly Rich and Creamy Scrambled Eggs
Ingredients
- 8 large eggs
- 1/4 cup heavy cream
- 2 tablespoons unsalted butter
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1 tablespoon fresh chives, minced, for garnish (optional)
Instructions
- 1
Crack the eggs into a medium bowl. Add the heavy cream, salt, and freshly ground black pepper. Whisk vigorously with a fork or whisk until the yolks and whites are fully combined and slightly frothy, about 1 minute. Do not over-whisk; you want to incorporate air but not create a meringue-like consistency.
⏱️ 2 min
- 2
Place a non-stick skillet (preferably 8-inch or 10-inch) over medium-low heat. Add the unsalted butter and allow it to melt completely, swirling to coat the bottom and sides of the pan. The butter should be melted and foamy, but not browned.
⏱️ 2 min
- 3
Pour the egg mixture into the warmed skillet. Let the eggs sit undisturbed for about 30-60 seconds, allowing the edges to just begin to set.
⏱️ 1 min
- 4
Using a heat-resistant rubber spatula, gently push the cooked egg from one side of the pan towards the center, allowing the uncooked egg to flow into the space created. Repeat this process around the pan, continuously folding and pushing the eggs. Cook slowly and gently, scraping the bottom and sides of the pan to prevent sticking and to create soft, creamy curds.
⏱️ 4 min
- 5
Continue cooking until the eggs are mostly set but still slightly moist and glossy. They should not be dry. Remove the skillet from the heat immediately, as the residual heat will continue to cook them. If desired, stir in the minced fresh chives.
⏱️ 1 min
- 6
Serve the perfectly rich and creamy scrambled eggs immediately on warm plates. Enjoy!
Kitchen Tools
Nutrition Facts (per serving)
Perfectly Rich and Creamy Scrambled Eggs
Ingredients
- 8 large eggs
- 1/4 cup heavy cream
- 2 tablespoons unsalted butter
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1 tablespoon fresh chives, minced, for garnish (optional)
Instructions
- 1
Crack the eggs into a medium bowl. Add the heavy cream, salt, and freshly ground black pepper. Whisk vigorously with a fork or whisk until the yolks and whites are fully combined and slightly frothy, about 1 minute. Do not over-whisk; you want to incorporate air but not create a meringue-like consistency.
⏱️ 2 min - 2
Place a non-stick skillet (preferably 8-inch or 10-inch) over medium-low heat. Add the unsalted butter and allow it to melt completely, swirling to coat the bottom and sides of the pan. The butter should be melted and foamy, but not browned.
⏱️ 2 min - 3
Pour the egg mixture into the warmed skillet. Let the eggs sit undisturbed for about 30-60 seconds, allowing the edges to just begin to set.
⏱️ 1 min - 4
Using a heat-resistant rubber spatula, gently push the cooked egg from one side of the pan towards the center, allowing the uncooked egg to flow into the space created. Repeat this process around the pan, continuously folding and pushing the eggs. Cook slowly and gently, scraping the bottom and sides of the pan to prevent sticking and to create soft, creamy curds.
⏱️ 4 min - 5
Continue cooking until the eggs are mostly set but still slightly moist and glossy. They should not be dry. Remove the skillet from the heat immediately, as the residual heat will continue to cook them. If desired, stir in the minced fresh chives.
⏱️ 1 min - 6
Serve the perfectly rich and creamy scrambled eggs immediately on warm plates. Enjoy!