Creamy Scrambled Eggs
Indulge in the ultimate breakfast luxury with these velvety, slow-cooked eggs that melt in your mouth.
Ingredients
- •8 large eggs
- •4 tablespoons unsalted butter
- •1/2 cup heavy cream
- •1/2 teaspoon kosher salt
- •1/4 teaspoon freshly cracked black pepper
- •1 tablespoon fresh chives, finely chopped
Instructions
- 1
Crack the eggs into a cold non-stick skillet and add the butter and heavy cream.
- 2
Place the skillet over medium-low heat and begin stirring constantly with a silicone spatula, scraping the bottom and sides of the pan.
- 3
Continue to cook, stirring continuously, as the eggs begin to thicken and form small, soft curds.
- 4
Remove the pan from the heat when the eggs are still slightly wet and loose, as they will continue to cook from the residual heat.
- 5
Stir in the salt, pepper, and fresh chives immediately before serving.
- 6
Plate the eggs onto warm plates and serve immediately while they are at their creamiest.
💡 Chef tips
- Use a high-quality non-stick pan to ensure the eggs don't stick and the cleanup is effortless.
- If the eggs are cooking too fast, lift the pan off the heat for 30 seconds while continuing to stir to control the temperature.
- For a dairy-free version, substitute the butter with a high-quality olive oil and the heavy cream with full-fat coconut milk or a plant-based cooking cream.
✅ How it should turn out
The finished eggs should have a soft, custard-like texture with a rich, buttery flavor and a bright, fresh finish from the chives.