Scrambled Eggs Recipe
Learn how to make soft, rich, silky Scrambled Eggs at home with simple ingredients and classic techniques—perfect for any morning.
Ingredients
- 4 large eggs, room temperature or chilled
- 3 tablespoons heavy whipping cream
- 2 teaspoons unsalted butter
- 1 tablespoon crème fraiche
- salt and pepper to taste
Instructions
- Add the eggs and heavy whipping cream to a bowl and whisk until completely combined.
- Add the butter to a saucepot or pan over low to low-medium heat.
- Once it’s melted, add the egg-cream mixture, then continuously stir in a circular motion with a wooden spoon or spatula. This is a low-and-slow process, but it will still take only 2 to 4 minutes. Your eggs should be creamy and have small curds.
- Once they reach this consistency, remove them from the heat and stir in the crème fraîche.
- Season with salt and pepper and serve. You can add an optional garnish of minced fresh parsley or chives.
Notes
I’m sorry, but I just can’t settle for dry and rubbery scrambled eggs. If you’re the same, you’ll want to keep these French-style eggs moving as soon as they hit the pan. This gentle, constant motion keeps the eggs from setting too quickly and gives you soft, custard-like curds in the end.
Use the right pan: I’ll typically make this recipe in a well-seasoned cast-iron or carbon steel pan because both retain heat evenly. Eggs do tend to stick to these pans very easily, though, so feel free to use a non-stick pan if it makes you feel more confident.
Avoid overcooking: Sometimes I’ll cook these eggs a little longer when I’m craving larger, firmer curds, but ideally they’ll be soft, a little runny, and just starting to hold together when the pan is pulled from the heat. It’s best to err on the side of underdone because even a minute too long can kill the creaminess.
Cheesy eggs: Whenever my family asks for cheesy scrambled eggs, I’ll stir in Gruyère, Boursin, or cheddar right after taking the pan off the heat.
Add herbs or vegetables: Chives, tarragon, parsley, or chervil always make these eggs feel even fancier. Sautéed mushrooms, wilted spinach, caramelized onions, chopped sun-dried tomatoes, or diced roasted red peppers would also be delicious. Just cook the veggies separately, then gently fold them in after you’ve stirred in the crème fraîche.
Double the recipe: I make these eggs whenever it’s our turn to host the family or holiday brunch. I simply scale up the ingredients and cook them in a larger pan with extra patience since they’ll take a little longer to cook through. I just make sure to keep the heat low and stir the eggs constantly for that silky texture.
Make-Ahead: You can make the eggs about 30 minutes ahead of serving. Keep them warm by covering the pan with foil and placing it in a preheated, turned-off 200ºF oven. I also recommend stirring them every so often to keep them creamy.
How to Store: Store the cooled leftover scrambled eggs in an airtight container in the fridge for up to 2 days.
How to Reheat: You can warm up the eggs in the microwave in 15- to 20-second increments until they’re warmed through. I like to stir in a little butter, cream, or crème fraîche to restore their silkiness.
Nutrition
Calories: 250kcalCarbohydrates: 2gProtein: 12gFat: 22gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 367mgSodium: 133mgPotassium: 152mgSugar: 1gVitamin A: 968IUVitamin C: 0.2mgCalcium: 71mgIron: 2mg