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Ready to learn how to make creamy scrambled eggs like a boss?!
I know what you’re thinking. You already know how to make scrambled eggs…
But listen. Maybe you love your weekend morning go-to fluffy scrambled egg recipe that you’ve been making your whole life, but I’m here to switch things up for you in the best way possible.
After you try these scrambled eggs you’re never going to want to make them any other way.
I’m not going to let you settle for dry, tough, rubbery scrambled eggs. The WORST!
These are honestly the best way to make scrambled eggs and I can’t get over how fluffy and creamy these are!
My big secret to making scrambled eggs is making a white cream sauce to fold into the eggs.
It’s SO EASY and takes minimal ingredients, most of which you probably already have on hand.
- Eggs: A big game changer is to not whisk the eggs before you pour them into your pan. Beating them breaks the eggs down, so we will whisk them once they are already in the pan. (see video)
- Butter: Use unsalted butter since you will salt the eggs once they are finished.
- Milk: I recommend whole milk, but any fat percentage will work.
- Chicken bouillon granules: A little goes a long way, you’ll only need about 1/4 tsp. If you don’t have any it’s OK! It’s optional.
- Flour: This is used to make the cream sauce.
- Crème fraîche: This is thickened cream that has a slightly tangy, velvety rich texture and adds a nice touch to these creamy scrambled eggs. It’s quite incredible.
- If you don’t have crème fraîche you can always leave it out, or add in a little sour cream or cream cheese.
- Salt and Black Pepper: It’s best to season your eggs at the END.
- Optional herbs to add in: chives, basil, dill, tarragon. Herbs add a nice touch and bring a lot of flavor to the scrambled eggs.
Step by Step Directions
- Make the cream sauce first. Set aside.
- Grab a nonstick skillet.
- Pour the eggs directly into the skillet and place the butter in the pan.
- Then turn the heat to medium to begin cooking the eggs and then turn down to low.
- Stir continuously with a rubber spatula until the eggs look slightly thickened and very small curds begin to form.
- Start to push and fold the eggs around once larger curds form and once the eggs no longer look runny, add in the cream sauce and optional crème fraîche.
- Remove from the heat and gently fold cream into the eggs.
- Add chives and season with salt and pepper.
Ways to enjoy these eggs:
- Wrap em’ up in a burrito or breakfast taco
- Pile them high on sourdough toast
- Make a breakfast sandwich with bagels or a croissant
- Top them on a biscuit or English muffin with avocado
- Serve as is with bacon and fresh fruit
- Use a nonstick skillet: It’s very important that it’s non stick so the eggs don’t stick to your pan.
- Cook the eggs low and slow: low and slow is best. The eggs might not look like they are cooking, but they are!
- Stir in cream off heat: Taking the eggs off of the heat and stirring in the cream is key to preventing dry, overcooked scrambled eggs.
- Smaller portion: If you make a smaller portion with less eggs, be sure to use a smaller non-stick skillet. You don’t want a huge pan for only a couple eggs.
- Use pushing and folding motions with the spatula instead of vigorous motions.
- How to enjoy them: Pile these soothing and comforting creamy scrambled eggs on toast, on a breakfast sandwich or serve solo! You will love the creaminess and delightful depth of flavor of these creamy eggs.
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
- 8 large cold eggs
- 3 Tbsp. butter
For the cream sauce
- 1 Tbsp. butter
- 1 Tbsp. flour
- 1/2 cup whole milk
- 1/2 tsp. chicken bouillon granules
- salt and pepper to taste
Optional add ons
- 1 Tbsp. crème fraîche
- 1 Tbsp. fresh chives, chopped
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
- Make the cream sauce: In a small sauce pan over medium heat, melt 1 Tbsp. butter and whisk in the flour and chicken bouillon until somewhat smooth. Gradually whisk in the milk and heat until thickened, about 1 minute. Set aside.
- Grab a nonstick skillet. It's very important that it's non stick so the eggs don't stick to your pan.
- Pour the eggs directly into the skillet and place the butter in the pan (do not whisk them first). Turn the burner on to medium heat and being to stir the eggs.
- Once the eggs become slightly thickened and you notice small curds (about 1 minute), turn the heat to low. Remember: low and slow is best. The eggs might not look like they are cooking, but they are!
- Stir continuously with a rubber spatula. Start to push and fold the eggs around until larger curds form.
- Once the eggs no longer look runny, add in the cream sauce and optional crème fraîche.
- Remove from the heat and gently fold cream into the eggs. (Taking the eggs off of the heat before you need to is key to preventing dry, overcooked scrambled eggs).
- Add chives and season with salt and pepper. Plate and enjoy! YUM!