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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- Cook eggs gently: Pour the strained egg mixture into the pan. Avoid stirring immediately. Let the eggs start to set around the edges.
- 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.
- 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.
- 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
