Scrambled eggs might sound basic, but the “best” scrambled eggs have a little something extra. With a few small tweaks and the right technique and temperature, you’ll have a breakfast dish that’s fluffy, creamy and so silky — anything but basic!
| Level: | Easy |
| Total: | 10 min |
| Active: | 10 min |
| Yield: | 1 serving |
Ingredients
- 3 large eggs
- 1/4 cup heavy cream
- Kosher salt and freshly ground black pepper
- 1 tablespoon unsalted butter
- 1 tablespoon creme fraiche
- 1 tablespoon chopped chives
Instructions
- Whisk together the eggs, heavy cream, a pinch of salt and a few grinds of black pepper in a medium bowl until the mixture is homogenous.
- Melt the butter in a medium nonstick skillet over medium heat. Add the egg mixture, then increase the heat to medium-high. Stir with a rubber spatula until curds begin to form. Lower the heat to low and add the creme fraiche and chives. Stir until the creme fraiche is fully incorporated and the eggs are just set.
- Transfer to a plate and serve immediately.
Nutrition Facts
| Serving Size | 1 of 1 servings |
| Calories | 551 |
| Total Fat | 51 g |
| Saturated Fat | 27 g |
| Carbohydrates | 4 g |
| Dietary Fiber | 0 g |
| Sugar | 3 g |
| Protein | 21 g |
| Cholesterol | 677 mg |
| Sodium | 561 mg |
Reviews
1 serving. 551 calories.
Absolutely marvelous recipe!!
Although I’m way past 77 I still like to try new things. Thank you.
Although I’m way past 77 I still like to try new things. Thank you.
I thought the rule of thumb was never to season your eggs until they were finished cooking.
Who seasons their eggs before cooking them?
Who seasons their eggs before cooking them?
Sounds good but too rich. I use Eggland Best eggs and Land-O-Lakes butter (salted). Cook low and slow stirring with rubber spatula. Wait until the last few minutes to add Kosher salt and pepper. You’ll have moist soft pillows of the best eggs you’ve ever eaten. Do not overcook!!
Outstanding! I am usually complimented on my great scrambled eggs using the same ingredients. The cooking techniques shown here makes them significantly better. If you are concerned about calories, use Greek yogurt. Even zero fat works fairly well, but you won’t get the same decadent texture.
This is incredibly unhealthy! What was food network thinking
Made as stated, however, whisked 2 egg WHITES and folded into mixture. Absolutely fluffy & creamy!
I prefer to omit the heavy cream and add water instead. I do proceed as in the rest of the recipe. I prefer lighter eggs and that’s just what the water does.
I keep the heat fairly low and fold the mixture over itself slowly again and again until it is just cooked so it has a layered effect. I might push straight down into the pile with the edge of the spatula a few times so I know it’s all cooked and this also separates the big mass into smaller piles. Never used creme fraiche, seems like overkill literally 🙂
A little egg with your cream & butter?!