Rich Creamy Scrambled Eggs
Rich Creamy Scrambled Eggs
Ingredients
- 8 large eggs
- 1/4 cup heavy cream
- 2 tablespoons unsalted butter
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1 tablespoon fresh chives, finely chopped, for garnish
Instructions
- 1
In a medium bowl, crack the eggs. 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 to the point of creating excessive air bubbles.
⏱️ 2 min
- 2
Melt the unsalted butter in a non-stick skillet over medium-low heat. Swirl the butter to coat the entire bottom of the pan. Ensure the butter is fully melted and just beginning to foam, but not browned.
⏱️ 1 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 rubber spatula, gently push the cooked edges of the eggs towards the center of the pan, tilting the pan to allow the uncooked egg to flow underneath. Continue this process, gently folding and pushing the eggs, for 3-5 minutes. The goal is to create large, soft curds. Do not stir constantly or break the curds too small.
⏱️ 4 min
- 5
Remove the skillet from the heat when the eggs are mostly set but still slightly moist and glossy. They will continue to cook slightly from residual heat. Do not overcook, as this will result in dry, rubbery eggs.
⏱️ 1 min
- 6
Divide the scrambled eggs among serving plates. Garnish with fresh chopped chives, if desired, and serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Rich Creamy Scrambled Eggs
Ingredients
- 8 large eggs
- 1/4 cup heavy cream
- 2 tablespoons unsalted butter
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1 tablespoon fresh chives, finely chopped, for garnish
Instructions
- 1
In a medium bowl, crack the eggs. 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 to the point of creating excessive air bubbles.
⏱️ 2 min - 2
Melt the unsalted butter in a non-stick skillet over medium-low heat. Swirl the butter to coat the entire bottom of the pan. Ensure the butter is fully melted and just beginning to foam, but not browned.
⏱️ 1 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 rubber spatula, gently push the cooked edges of the eggs towards the center of the pan, tilting the pan to allow the uncooked egg to flow underneath. Continue this process, gently folding and pushing the eggs, for 3-5 minutes. The goal is to create large, soft curds. Do not stir constantly or break the curds too small.
⏱️ 4 min - 5
Remove the skillet from the heat when the eggs are mostly set but still slightly moist and glossy. They will continue to cook slightly from residual heat. Do not overcook, as this will result in dry, rubbery eggs.
⏱️ 1 min - 6
Divide the scrambled eggs among serving plates. Garnish with fresh chopped chives, if desired, and serve immediately.
⏱️ 1 min