Description
Learn how to make creamy and indulgent French-style scrambled eggs that are perfect for a luxurious breakfast or brunch. These soft scrambled eggs are cooked low and slow to achieve a custard-like texture, with the addition of butter, cream, and fresh chives for a decadent finish.
Ingredients
Scale
Eggs:
- 4 large eggs
Butter:
- 2 tablespoons unsalted butter
Heavy Cream Mixture:
- 1 tablespoon heavy cream
Seasoning:
- 1/4 teaspoon sea salt
- Freshly ground black pepper to taste
Garnish (optional):
- 1 tablespoon chopped fresh chives
Instructions
- Prepare the Eggs: Crack the eggs into a bowl and whisk gently until just combined. Do not overbeat.
- Cook the Eggs: In a nonstick skillet over very low heat, melt the butter. Once melted, pour in the eggs and begin stirring continuously with a spatula, making sure to scrape the bottom and sides of the pan. Cook slowly, stirring constantly, until the eggs form small curds and have a creamy, custard-like texture. This will take about 8–10 minutes.
- Finish and Serve: Remove from heat and stir in the heavy cream to stop the cooking. Season with salt and pepper, and sprinkle with chopped chives if using. Serve immediately.
Notes
- For best results, use very low heat and stir constantly.
- Patience is key for achieving the creamy French-style texture.
- You can add crème fraîche instead of heavy cream at the end for a tangier flavor.
Nutrition
- Serving Size: 1/2 of recipe
- Calories: 210
- Sugar: 1 g
- Sodium: 240 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 11 g
- Cholesterol: 375 mg
