Creamy Scrambled Eggs
Truly creamy scrambled **eggs** cooked with heat control so they turn velvety, not chunky. **Butter** builds richness, and a final splash of cold **cream** stops the cooking for a silky finish. Fast, simple, and very much worth doing right.
What you need
Ingredients
- 0.5 tspTable Salt
- 1.5 tbspUnsalted Butter
- 4 unitChicken Egg
- 2 tbspLiquid Cream
- 0.25 tspGround Black Pepper
Per serving
Nutrition
- kcal
- 268
- fat g
- 23.05
- carbs g
- 1.47
- fiber g
- 0.13
- protein g
- 13.05
Step by step
Preparation
- 1
Crack the **eggs** into a bowl, add the **salt**, and whisk gently until whites and yolks come together. Do not aim for foam: creamy eggs need a smooth mixture, not an airy one.
- 2
Put the **butter** in a cold or barely warm pan and melt it over low heat. When melted but not bubbling hard, add the **egg** mixture.
- 3
Stir with a spatula for **4 to 5 minutes**, scraping the bottom and sides constantly. If it sets too fast, take the pan off the heat for a few seconds and return it; small, **glossy**, still-soft curds should form.
- 4
Turn off the heat while the **eggs** still look slightly loose. Stir in the cold **cream** and finish with **pepper**; serve immediately, before residual heat dries them out.