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
Scale
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
