Creamy Scrambled Eggs
This recipe for soft, buttery, creamy scrambled eggs is the best. Cooking the eggs over very low heat makes them silky smooth and is the BEST way to make sure your scrambled eggs come out perfect every time. Great for breakfast, lunch, or dinner!
Ingredients
- 8 large eggs
- 2 tablespoon butter
- ½ tsp salt
- 1 teaspoon cream cheese
Instructions
- In a large bowl, crack eggs and beat with a whisk until yolks and whites are completely blended. Add the ½ teaspoon of salt and stir to combine.
- In a medium-sized frying pan (nonstick is the easiest for eggs), turn the heat to medium-low. Err on the side of too low here – if you’re not sure, you can always increase the heat but once you’ve gone too high, it’s hard to go back. Add the butter and allow it to melt, swirling it to coat the pan.
- Add your eggs and stand by. After about 30 seconds, you’ll see a thin layer of cooked eggs forming on the edge/bottom of the pan. Use your spatula to gently scrape the cooked bits from around the edges of the pan. At this point, you’ll want to watch the eggs closely and continue to stir them to prevent them from getting too firm.
- Just before the eggs are completely set (they will still look slightly runny) remove them from the heat and add the cream cheese. The coolness of the cream cheese prevents the eggs from cooking further.
- Add extra salt to taste.
- Enjoy the eggs as is with a slice of toast, atop a croissant, or piled onto a breakfast sandwich.
Notes
Notes:
- Don’t add milk. It will change the taste, and consistency of your scrambled eggs (not for the better). Added milk has no place in a scrambled egg recipe.
- Use butter, not oil. Butter adds more flavor and makes the eggs creamier.
- Cook low and slow. Low-heat, slow-cooking eggs are what you need to make ultra-creamy scrambled eggs.
- Use a non-stick pan and a rubber spatula. These tools just make the cooking and cleanup process so much easier. Do yourself a favor and don’t stray from this.
- Remove the scrambled eggs from the heat BEFORE they're done cooking. Scrambled eggs will continue to cook, even after you’ve taken them off the heat, or even out of the pan. Just before they’re set, remove them so they don’t overcook.
- Don’t forget your add-ins! I love the list above when I’m looking to be fancy or add some flavor! Although you’ll never hear me complain about a simple eggs and toast breakfast!
Tried this recipe?Let me know how it was!