Creamy Scrambled Eggs
These velvety, custard-like scrambled eggs are slow-cooked to perfection for a luxurious breakfast experience.
Ingredients
- •8 large eggs
- •4 tablespoons unsalted butter, cubed
- •2 tablespoons heavy cream
- •1/2 teaspoon kosher salt
- •1/4 teaspoon freshly ground black pepper
- •2 tablespoons finely chopped fresh chives
Instructions
- 1
Crack the eggs into a medium bowl and whisk them vigorously until thoroughly combined and slightly pale.
- 2
Place a cold non-stick skillet over medium-low heat and add the cubed butter.
- 3
Pour the beaten eggs into the skillet as the butter melts, stirring continuously with a silicone spatula.
- 4
Cook slowly, stirring constantly and scraping the bottom and sides of the pan to form small, soft curds.
- 5
Remove the pan from the heat briefly if the eggs begin to cook too quickly, keeping the heat gentle.
- 6
Stir in the heavy cream, kosher salt, and black pepper just before the eggs reach your desired level of doneness.
- 7
Remove the skillet from the heat while the eggs still look slightly wet, as they will continue to cook on the plate.
- 8
Garnish with freshly chopped chives and serve immediately on warm plates.
💡 Chef tips
- Keep the heat low and never rush the cooking process to avoid rubbery eggs.
- Remove the eggs from the heat slightly earlier than you think they are done, as residual heat finishes the cooking.
- Fold in a spoonful of crème fraîche or cream cheese at the end for an even richer texture.
✅ How it should turn out
The finished eggs should be glossy, incredibly soft with delicate curds, rich in buttery aroma, and melt-in-your-mouth creamy.