Fluffy Scrambled Eggs
Our fluffy scrambled eggs recipe is rich, buttery, and delicious. With some eggs, butter, and heavy cream you can create restaurant quality scrambled eggs at home!
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As you may already know, our family loves breakfast dishes and have quite a few on the blog. From hash browns and Dutch baby pancakes to smoothies and coffee drinks, you’ll won’t get bored looking through recipes. In spite of all those options, we realized, there were no simple egg dishes, except maybe eggs in a basket. That’s pretty easy.
We decided to fill that gap with this fluffy scrambled eggs recipe. If you’ve never tried heavy cream and scrambled eggs, this needs to go on your list. This recipe only has five ingredients and the finished eggs come together in less than twenty minutes. When combined with bacon, sausage, or banana oat pancakes, you’re sure to stay full for hours.
And in case you’re wondering why I call these, “restaurant quality,” the answer is simple. That’s where I learned to make them, in restaurants.
How to Make Fluffy Scrambled Eggs
First and foremost, gather your ingredients and get them measured out accordingly.
I start by cracking the eggs into a large glass bowl, then whisk in the heavy cream and salt for about a minute, until the mixture turns pale and a little foamy on top.
Next, I melt some butter in a skillet over medium-low heat. Low and slow is really what you want to do. Crank the heat and the eggs firm up too fast, and you lose that soft, custardy texture.
Once the butter’s melted, pour in the egg mixture and let it sit undisturbed for a few seconds before I touch it. Then I drag my spatula slowly around the edge of the pan, folding the cooked egg toward the center and letting the raw egg run in behind it. I keep folding instead of stirring, so the eggs form soft ruffles instead of little crumbly chunks.
After about 6 to 8 minutes, the eggs should look glossy and just barely set, with no runny egg left in the pan. I pull them off the heat right then, since they’ll keep firming up a bit on their own. A sprinkle of black pepper right before serving, and they’re ready to eat.
Fluffy Scrambled Eggs Tips:
- If you want to reduce the fat in the recipe, just use cooking spray instead of butter and use milk instead of heavy cream. With that being said, the flavor will not have as much depth or richness.
- For the ultimate indulgence, consider using the egg, cream, and salt combination for your omelets. However, keep in mind this is a heavy dish, in terms of flavor, and it could easily overpower omelet ingredients.
Ingredients
- 8 large eggs
- ⅓ cup heavy cream
- ⅛ teaspoon salt
- 2 tablespoons unsalted butter
- ⅛ teaspoon black pepper
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Instructions
- In a large glass mixing bowl, crack and combine the eggs, heavy cream, and salt. Whisk the mixture for about one minute.8 large eggs⅓ cup heavy cream⅛ teaspoon salt
- Using a large skillet over medium-low heat, melt the butter. After the butter melts, add the egg mixture.2 tablespoons unsalted butter
- Cook the scrambled eggs for 6 to 8 minutes, stirring as needed to keep the eggs from burning on the bottom of the pan. The time it takes to cook the eggs depends on how hot the pan is.
- When done, sprinkle the eggs with the ground black pepper and serve while hot.⅛ teaspoon black pepper
Notes
- The calories listed are an approximation based on the ingredients and a serving size of 2 scrambled eggs (or 1/4 of the total amount). Actual calories vary.
- I would not recommend storing any leftovers as the eggs will become tough in your refrigerator.