Description
These are quite literally the best scrambled eggs you’re ever going to find! Soft, pillowy, fluffy, and creamy eggs with the perfect amount of flavor added in. Believe me, they may seem simple but with this recipe and step by step guide I promise you’ll be a convert!
Ingredients
Units
Scale
- 4 large eggs
- 1/4 cup heavy cream, half and half, or whole milk
- 2 tablespoons unsalted butter
- 1/4 teaspoon salt
Instructions
- In a large bowl, use a whisk to thoroughly mix eggs until combined. There should be no yellow or white streaks, the egg mixture should be uniform and foamy.
- Add heavy cream and salt and whisk to mix. Let eggs sit 5-15 minutes before cooking.
- In a nonstick skillet melt butter over medium heat.
- When butter is melted and beginning to foam, reduce heat to medium-low and add eggs to the pan.
- Let the eggs sit until the edges just start to set, then use a rubber spatula to begin pushing the eggs from one side of the pan to the other. Let the uncooked eggs fill the empty space before continuing, Aim for the eggs to be constantly moving as they form up into curds.
- When eggs are just under the softness you desire remove them from the pan, they should be slightly runnier than you typically prefer as they will continue to set up after removing from heat.
- Season to taste with pepper and herbs as desired.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: breakfast
- Method: stovetop
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 255
- Sugar: 1.9 g
- Sodium: 447.1 mg
- Fat: 21.1 g
- Carbohydrates: 2.2 g
- Fiber: 0 g
- Protein: 13.7 g
- Cholesterol: 403.1 mg