How to Make Scrambled Eggs
User Reviews
4.9
93 reviews
Excellent
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Prep Time
5 mins
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Cook Time
5 mins
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Total Time
10 mins
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Servings
4 servings
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Course
Breakfast
How to Make Scrambled Eggs
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This method for making scrambled eggs uses whisked eggs combined with heavy cream, salt, and pepper, then gently cooked in butter. The result is creamy, soft eggs with a tender texture. A finishing touch of fresh chives adds a mild onion flavor and subtle color. This approach yields scrambled eggs that are rich without being dry or rubbery.
Description
The recipe begins by whisking eight large eggs with heavy cream and seasoning them with salt and pepper. Cooking the mixture over medium heat in melted unsalted butter allows the eggs to set gently while stirring occasionally promotes soft curds and prevents overcooking. The eggs are cooked until thickened and no liquid remains, typically within 3 to 5 minutes. Serving immediately ensures the eggs keep their creamy texture. Garnishing with fresh chopped chives provides a fresh, delicate onion note and visual appeal. This classic scrambled egg method produces moist, tender eggs suitable for breakfast or brunch.
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Ingredients
- 8 egg large
- ¼ cup heavy cream
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 1 ½ tablespoons butter unsalted
- 1 tablespoons chives chopped fresh
Instructions
- Whisk together eggs, heavy cream, 3/4 teaspoon salt and 1/4 teaspoon pepper.
- Melt butter in a large skillet over medium heat. Add eggs, and cook, stirring occasionally, until they just begin to set. Continue cooking until thickened and no visible liquid egg remains, about 3-5 minutes.
- Serve immediately, garnished with chives, if desired.
Genuine Reviews
User Reviews
Overall Rating
4.9
93 reviews
Excellent
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