Creamy Scrambled Eggs Recipe
Introduction
Scrambled eggs are a simple, classic breakfast favorite that can be ready in minutes. This creamy version uses heavy cream and butter to create a soft, rich texture that’s perfect for any morning.
Ingredients
- 3 eggs
- 2 tablespoons heavy cream
- 2 tablespoons unsalted butter
- Salt, to taste
Instructions
- Step 1: Crack the eggs into a bowl.
- Step 2: Pour in the heavy cream.
- Step 3: Whisk the eggs and cream together until fully combined.
- Step 4: Heat a pan over medium-high heat and add the unsalted butter.
- Step 5: Swirl the butter around to coat the bottom of the pan evenly.
- Step 6: Pour the egg mixture into the pan and reduce the heat to low.
- Step 7: Gently fold the eggs with a spatula, allowing soft curds to form.
- Step 8: When the eggs reach your desired consistency, remove the pan from heat and season with salt to taste.
- Step 9: Serve immediately with toast and enjoy!
Tips & Variations
- For an extra fluffy scramble, add a splash of milk instead of heavy cream.
- Try adding fresh herbs like chives or parsley for added flavor.
- Use a non-stick pan to prevent the eggs from sticking and make folding easier.
- Cook on low heat to avoid overcooking and keep the eggs creamy.
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 pan over low heat or in the microwave in short bursts to avoid drying out.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular milk instead of heavy cream?
Yes, you can substitute milk for heavy cream to reduce richness, but heavy cream contributes to the creamy texture of the eggs.
How do I prevent scrambled eggs from becoming rubbery?
Cook eggs slowly over low heat and avoid overcooking. Removing them from heat while slightly underdone ensures a soft, tender texture.
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Creamy Scrambled Eggs Recipe
- Total Time: 10 minutes
- Yield: 2 servings 1x
Description
This classic scrambled eggs recipe is creamy, fluffy, and perfectly seasoned. Using heavy cream and butter adds richness and a tender texture to the eggs, making it an ideal breakfast staple. Ready in under 15 minutes, it pairs wonderfully with toast or fresh fruit for a satisfying morning meal.
Ingredients
Egg Mixture
- 3 large eggs
- 2 tablespoons heavy cream
- Salt, to taste
Cooking
- 2 tablespoons unsalted butter
Instructions
- Crack and Combine: Crack 3 large eggs into a bowl. Pour in 2 tablespoons of heavy cream and whisk thoroughly until the mixture is fully combined and slightly frothy.
- Heat the Pan: Place a pan over medium-high heat and add 2 tablespoons of unsalted butter. Swirl the butter to coat the bottom evenly and allow it to melt without browning.
- Cook the Eggs: Pour the egg mixture into the pan and immediately reduce the heat to low to avoid overcooking. Gently fold the eggs over themselves using a spatula, creating soft curds.
- Finish Cooking: Continue folding gently until the eggs reach your desired consistency—creamy and slightly runny or firmer as preferred. Then, turn off the heat and season with salt to taste.
- Serve: Transfer the scrambled eggs to a plate and serve immediately, ideally with toast or your favorite breakfast sides. Enjoy warm.
Notes
- For extra fluffiness, you can whisk the eggs and cream mixture vigorously to incorporate air before cooking.
- Use fresh, high-quality eggs and unsalted butter for the best flavor.
- Adjust the cooking heat carefully to low once the eggs hit the pan to prevent them from becoming dry or rubbery.
- Add cheese, herbs, or vegetables to customize your scrambled eggs.
- Serve promptly as scrambled eggs continue to cook slightly even after being removed from heat.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Keywords: scrambled eggs, creamy eggs, breakfast recipe, classic eggs, stovetop scrambled eggs
