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soft creamy scrambled eggs in a nonstick skillet
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Soft and Creamy Scrambled Eggs

These creamy scrambled eggs are ultra soft and fluffy and exactly how scrambled eggs should be! Pile em' high on your favorite toast or breakfast sandwich.
Course Breakfast
Cuisine American
Keyword creamyscrambledeggs, scrambledeggs
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4 people
Calories 190kcal

Ingredients

  • 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

Instructions

  • 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.
    1 Tbsp. butter, 1 Tbsp. flour, 1/2 tsp. chicken bouillon granules, 1/2 cup whole milk
  • 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.
    8 large cold eggs, 3 Tbsp. butter
  • 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.
    1 Tbsp. 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!
    salt and pepper to taste, 1 Tbsp. fresh chives, chopped

Video

Notes

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.
 
 

Nutrition

Calories: 190kcal | Carbohydrates: 6g | Protein: 14g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 378mg | Sodium: 172mg | Potassium: 193mg | Fiber: 1g | Sugar: 3g | Vitamin A: 631IU | Calcium: 107mg | Iron: 2mg