The BEST Scrambled Eggs Recipe

Introduction

Scrambled eggs are a breakfast classic, but this recipe takes them to the next level with extra creaminess and a rich, velvety texture. With the addition of an extra egg yolk and crème fraîche, these eggs turn out soft, fluffy, and full of flavor every time.

Ingredients

• 3-4 whole eggs
• 1 egg yolk
• 1 tbsp butter
• 1 tbsp crème fraîche
• 1 tbsp chives, chopped
• Salt and pepper (or seasoned salt) to taste

Instructions

1. Step 1: In a bowl, whisk the whole eggs and extra egg yolk until the mixture is light and airy.
2. Step 2: Strain the egg mixture through a fine sieve into another bowl to ensure a smoother, creamier texture.
3. Step 3: Preheat a pan on low heat for about 2 minutes, then add the butter. When the butter has melted, pour in the eggs.
4. Step 4: Let the eggs cook undisturbed until the edges begin to set. Then, use a spoon to gently push the edges towards the center, allowing the rest to cook evenly.
5. Step 5: When the eggs are nearly set, stir in the crème fraîche along with salt and pepper. Mix carefully to keep the curds large and creamy.
6. Step 6: Remove from heat, sprinkle with chopped chives, and serve immediately for the best flavor and texture.

Tips & Variations

• Use fresh eggs and whisk thoroughly for fluffier eggs.
• Swap crème fraîche with sour cream or mascarpone for a similar creamy effect.
• For extra flavor, add a pinch of smoked paprika or fresh herbs like tarragon.
• Cook on low heat to avoid rubbery texture and maintain creaminess.

Storage

Scrambled eggs are best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on low heat or in the microwave in short bursts to prevent overcooking and maintain a creamy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make scrambled eggs ahead of time?

You can prepare scrambled eggs in advance, but they tend to lose their creamy texture when cooled and reheated. For the best taste, cook them fresh or reheat gently and add a small spoonful of crème fraîche or butter to refresh creaminess.

Why do you strain the eggs before cooking?

Straining removes chalaza and any thicker bits, resulting in a smoother egg mixture that cooks more evenly and yields soft, creamy scrambled eggs.

The BEST Scrambled Eggs Recipe

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★★★★★

4.9 from 104 reviews

• Author: lilan
• Total Time: 10 minutes
• Yield: 2 servings 1x
• Diet: Low Salt

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Description

This recipe delivers the best creamy and fluffy scrambled eggs using a few simple ingredients and a gentle cooking technique. Whisking the eggs with an extra yolk and straining them results in a smooth texture, while low heat cooking with butter and crème fraîche creates rich, tender curds. Finished with fresh chives, these scrambled eggs are perfect for a comforting breakfast or brunch.

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Ingredients

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Egg Mixture

• 3–4 whole eggs
• 1 egg yolk

Cooking

• 1 tbsp butter
• 1 tbsp crème fraîche
• Salt and pepper or seasoned salt to taste

Garnish

• 1 tbsp fresh chives, chopped

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Instructions

1. Whisk eggs: In a bowl, combine 3-4 whole eggs and an additional egg yolk. Whisk vigorously until the mixture becomes light and airy, which helps achieve fluffy scrambled eggs.
2. Strain eggs: Pour the whisked eggs through a fine sieve into another bowl. This step removes chalazae and chalazae strings, resulting in a smoother, creamier texture.
3. Preheat pan and add butter: Place a pan over low heat and let it warm for about 2 minutes. Add the butter and allow it to melt evenly, coating the pan.
4. Cook eggs gently: Pour the strained egg mixture into the pan. Avoid stirring immediately. Let the eggs start to set around the edges.
5. Scrape edges inward: Once the edges have set, gently push them toward the center with a spoon to form large curds and allow the uncooked egg to flow to the pan’s surface.
6. Add crème fraîche and seasoning: When the eggs are almost cooked but still slightly runny, stir in the crème fraîche along with salt and pepper to taste. Mix gently if you want larger curds; stir more for smaller curds.
7. Serve: Remove the eggs from heat while still soft and creamy. Garnish with chopped fresh chives and serve immediately for the best texture and taste.

Notes

• Using an extra yolk enriches the eggs, making them more tender and flavorful.
• Straining the eggs is key for creaminess but can be skipped if you prefer a more rustic texture.
• Cook on low heat to avoid overcooking and keep the eggs soft and silky.
• Crème fraîche adds a slight tang and creaminess but can be substituted with sour cream or heavy cream if unavailable.
• Fresh chives add a subtle onion flavor; you can also use parsley or dill as alternatives.
• Remove eggs from heat just before fully cooked as they continue to cook from residual heat.

• Prep Time: 5 minutes
• Cook Time: 5 minutes
• Category: Breakfast
• Method: Stovetop
• Cuisine: American

Keywords: scrambled eggs, creamy scrambled eggs, easy breakfast, brunch recipe, fluffy eggs, chives, crème fraîche