scrambled eggs with cream recipe

Written ByJenny Smyth Posted on
scrambled eggs with cream recipe
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The Best scrambled eggs with cream recipe

I’ve been making scrambled eggs with cream for years, and it’s still one of my family’s favorite breakfast dishes. The recipe is simple, yet elegant, and the addition of cream gives it a richness that’s hard to resist.

I remember my kids loving it when they were young, and now they request it whenever they come home from college. It’s a perfect recipe for an occasion or a quick weeknight dinner.

The best part is that it’s incredibly healthy, thanks to the protein from the eggs and the creaminess from the dairy. Plus, it’s easy to scale up or down depending on how many people you’re serving.

I like to serve it with some toasted bread or hash browns on the side to soak up all the juices. It’s a classic comfort food that never goes out of style.

Scrambled Eggs with Cream

Scrambled Eggs with Cream

4.9 from 1241 votes

This recipe yields soft, creamy scrambled eggs enriched with heavy cream. The gentle cooking process ensures a velvety texture without browning.

Prep Time5 mins
Cook Time10 mins
Resting Time0 mins
Total Time15 mins
Servings: 2Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Eggs

4 large eggs
1/4 cup heavy cream
2 tablespoons unsalted butter
Salt to taste
Freshly ground black pepper to taste
Chopped fresh chives for garnish (optional)

👨‍🍳Directions

1Crack the eggs into a mixing bowl and add the heavy cream.
2Whisk vigorously until the mixture is fully combined and slightly frothy, about 30 seconds.
3Place the non-stick skillet over medium-low heat and add the butter.
4Let the butter melt completely and begin to foam gently, but do not let it brown.
5Pour the egg mixture into the skillet and let it set undisturbed for about 30 seconds until the edges just start to firm.
6Using a rubber spatula, gently push the cooked edges toward the center, tilting the pan to let the uncooked liquid flow to the edges.
7Continue this gentle pushing motion every 15 to 20 seconds, keeping the heat at medium-low.
8The eggs should form soft, fluffy curds and still look slightly wet and glossy, which takes about 3 to 4 minutes total.
9Remove the skillet from the heat just before the eggs are fully set, as residual heat will finish cooking them.
10Season with salt and pepper to taste, and gently fold in the chives if using.
Serve immediately.

🔧Equipment

Non-stick skillet
Whisk
Rubber spatula
Mixing bowl

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 30g💛Saturated Fat: 16g❤️Cholesterol: 410mg🧂Sodium: 320mg🌾Total Carbs: 2g🥦Dietary Fiber: 0g🍬Sugars: 1g🥩Protein: 16g

📝Notes

For extra creaminess, use a higher ratio of cream to eggs, up to 1 tablespoon per egg. Avoid high heat to prevent rubbery texture.

Watch Video Of How Scrambled Eggs with Cream Works

This scrambled eggs with cream recipe is always a good idea for any occasion – whether you’re hosting a family gathering or just need a quick weeknight dinner.

The best part is that it stores well in the refrigerator for up to 3 days, making it perfect for meal prep or leftovers.

Reheat gently in the microwave or on the stovetop with some fresh herbs on top – your guests will love it.

❓ Frequently Asked Questions About Scrambled Eggs with Cream

Q: Can I use low-fat cream instead of regular cream?

Yes, you can use low-fat cream as a substitute in this recipe. However, keep in mind that it may affect the overall flavor and texture of the dish.

Q: What type of cream is best for this recipe?

I recommend using heavy or whipping cream for this recipe, as it provides a rich and creamy texture. You can also use half-and-half as a substitute if you prefer.

Q: Can I add any other ingredients to this recipe?

Yes, you can customize this recipe by adding your favorite herbs and spices. Some popular options include chopped chives, grated cheese, or diced ham.

Q: How do I prevent the scrambled eggs from becoming too dry?

To prevent the scrambled eggs from becoming too dry, make sure to not overcook them. Use a gentle heat and stir constantly until they’re just set.

Q: Can I make this recipe ahead of time?

No, it’s best to make this recipe just before serving. However, you can prepare the ingredients ahead of time and store them in the refrigerator until you’re ready to cook.

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