Creamy Scrambled Eggs

A plate with scrambled eggs garnished with herbs and two slices of toasted bread, next to a bowl of strawberries and a fork on a white surface.

This creamy scrambled eggs recipe shows how simple ingredients can turn into a soft, rich breakfast. With the right method, two eggs become smooth, custardy, and satisfying every time.

Course Breakfast

Cuisine American, International

Keyword best scrambled eggs, creamy scrambled eggs, curd, eggs cook, make scrambled eggs, perfect scrambled eggs, scramble, scramble eggs, scrambled eggs recipe, skillet, spatula, whisk

Prep Time 20

Cook Time 5

Servings Serving

Calories 387kcal

Author Zuzana Paar

Equipment

Ingredients

2 Large Eggs
1 Egg Yolk optional
2 Tablespoons Heavy Cream
1 Tablespoon Cream Cheese
½ Tablespoon Butter
1 teaspoon Chives minced
1 Pinch Salt
1 Pinch Pepper

US Customary - Metric

Instructions

Gather eggs, yolk, cream, cream cheese, butter, chives, salt, and pepper, then let eggs, cream, and cream cheese sit 10–15 minutes.
Whisk eggs, yolk, cream, and cream cheese until mostly smooth.
Whisk lightly until evenly combined and slightly frothy.
Melt butter in a pan, cook eggs gently until soft curds form, then season and top with chives.

Notes

Cream cheese straight from the fridge does not blend well, even after whisking. Leave it out with the eggs during the 10 to 15-minute rest, so it softens slightly before it goes into the pan; it will break up much more easily and melt through the eggs more evenly.
Lift the pan off the heat completely if the eggs start moving faster than you want. The residual heat in the pan is enough to keep cooking them gently without overcooking. This is easier to control on a small batch than a full one.
Chives go on after plating, not in the pan. Adding them during cooking dulls their color and flattens their fresh flavor. A few seconds of heat is all they need from the warm eggs on the plate.

Nutrition