How to make the best creamy scrambled eggs! Use this method to make the best soft, creamy, flavorful, fluffy, custardy scrambled eggs. Serve on bagels, a croissant or as a side with oatmeal and fruit! Be sure to watch the recipe video too!
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 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!
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. Recipe inspired by taste of home.
Welcome to my tiny “korner” on the Internet! I am a Registered Dietitian Nutritionist who loves cookies as much as kale. (OK, maybe I like cookies a little bit more but shh, don’t tell anyone). I am so glad you’re here! Follow along for hassle free, realistic and approachable recipes.
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