Breakfast & Brunch > Eggs > Egg Techniques & Tips > Achieving Creamy Scrambled Eggs

Perfectly Creamy Scrambled Eggs

Learn the secrets to achieving incredibly creamy scrambled eggs every time. This recipe focuses on low and slow cooking, proper whisking technique, and the right amount of richness to create a luxurious breakfast experience. No more dry, rubbery eggs!

Prep Time
2 minutes
Cook Time
5-7 minutes
Servings
1
Ingredients
  • 3 Large Eggs
  • 1 tablespoon Heavy Cream or Whole Milk
  • 1 tablespoon Unsalted Butter
  • Pinch Salt
  • Pinch Black Pepper
  • 1 teaspoon, chopped Optional: Fresh Herbs (chives, parsley)

Whisking is Key

In a bowl, gently whisk the eggs, cream (or milk), salt, and pepper together. Don't over-whisk! You want the yolks and whites to be combined, but avoid creating too much air, which can lead to tougher eggs.

Low and Slow is the Way to Go

Place a non-stick skillet over low heat. Add the butter and let it melt completely, coating the entire surface of the pan. The key to creamy eggs is cooking them slowly, so resist the urge to turn up the heat.

Gentle Cooking & Stirring

Pour the egg mixture into the skillet. Let the eggs sit undisturbed for about 30 seconds, or until a thin layer of cooked egg forms on the bottom. Then, using a silicone spatula, gently push the cooked egg from the edges towards the center, allowing the uncooked egg to flow underneath.

Maintain the Creaminess

Continue this process of pushing and folding the eggs, constantly moving them around in the pan. The eggs should be soft, slightly runny, and still appear a bit wet. Remember, they will continue to cook from residual heat even after you remove them from the pan.

Finishing Touches

Remove the skillet from the heat when the eggs are almost cooked but still slightly wet. Stir in the optional fresh herbs, if desired. Serve immediately on toast, alongside bacon, or as part of a complete breakfast or brunch.

← Perfect Poached Eggs Skillet Fried Eggs with Fresh Herbs →

FAQ

  • Can I use milk instead of cream?

    Yes, you can use whole milk, but heavy cream will result in a richer and creamier texture. Skim milk is not recommended.
  • What if my eggs are still too runny when I take them off the heat?

    They will continue to cook from the residual heat. However, if they are excessively runny, return the pan to very low heat for a few seconds, stirring constantly, until they reach your desired consistency.
  • Can I add cheese to my scrambled eggs?

    Yes, you can add shredded cheese towards the end of the cooking process. Remove the pan from the heat and stir in the cheese until it melts.
  • Why are my scrambled eggs rubbery?

    Rubbery scrambled eggs are usually caused by cooking them over too high of heat and/or overcooking them. Stick to low heat and constant stirring.