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Fluffy creamy scrambled eggs served on a plate, topped with fresh herbs.

Creamy Scrambled Eggs

This method for making scrambled eggs yields soft, glossy, and tender curds that are irresistibly creamy and satisfying.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 2 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 150

Ingredients
  

Main Ingredients
  • 4 large large eggs 2 to 3 eggs per person
  • 1 tablespoon butter More if you love it
  • to taste salt Salt helps the eggs turn out more tender
  • to taste black pepper Add at the end to avoid bitterness
Optional Ingredients
  • 1 tablespoon cream, creme fraiche, or Greek yogurt For extra creaminess
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Instructions
 

Preparation
  1. Crack your eggs into a bowl. Add a pinch of salt and whisk until the yolks and whites are fully mixed. You want it smooth and a little foamy on top.
  2. Heat your pan on low to medium low. Add butter and let it melt slowly. If it starts browning fast, your heat is too high.
Cooking
  1. Pour in the eggs. Wait about 10 seconds, then start gently stirring with a spatula, pushing the eggs from the edges toward the center.
  2. Keep stirring slowly. The eggs will go from liquid to slightly thick, and you will see soft curds forming.
  3. When the eggs look about 80 percent set, turn off the heat. If you are adding cream or yogurt, stir it in now.
  4. Let them sit in the pan for about 20 to 30 seconds, then serve immediately.
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Notes

Keep the heat gentle to avoid drying out the eggs. Use a spatula instead of a whisk for better control. Pull the eggs off the heat early to allow carryover cooking.