Creamy One-Pan Scrambled Eggs
A quick and easy recipe for creamy, soft scrambled eggs cooked gently in one pan with cream and butter, perfect for a satisfying breakfast in under 5 minutes.
- Prep Time: 2 minutes
- Cook Time: 3 minutes
- Total Time: 5 minutes
- Yield: 2 servings 1x
- Category: Breakfast
- Cuisine: American
Ingredients
Scale
- 4 large eggs, preferably at room temperature
- 2 tablespoons heavy cream
- 1 tablespoon unsalted butter
- Salt to taste
- Freshly ground black pepper to taste
- Optional: fresh herbs (chives, parsley, dill), cheese (cheddar, feta), or dairy-free substitutes (coconut cream, almond milk)
Instructions
- Crack 4 large eggs into a medium bowl. Add 2 tablespoons (30 ml) of heavy cream. Whisk vigorously until smooth and slightly frothy, about 30 seconds.
- Place a non-stick skillet over low heat. Add 1 tablespoon (14 g) of unsalted butter and let it melt slowly until foamy but not browned.
- Pour the egg mixture into the pan. Let sit undisturbed for about 10 seconds until edges start to set.
- Using a rubber spatula, gently pull eggs from edges toward the center in slow sweeping motions. Keep heat low.
- Every 15-20 seconds, stir gently folding eggs over themselves. Continue for 3-4 minutes until eggs are mostly set but still slightly runny.
- Remove from heat and immediately season with salt and freshly ground black pepper. Stir softly to combine.
- Serve immediately to enjoy the eggs at their creamiest.
Notes
Use low heat and stir gently to achieve creamy texture. Avoid rushing the cooking process. Room temperature eggs improve texture. Butter quality affects flavor. If eggs start drying, lower heat and add a splash of cream or butter to rescue.
Nutrition
- Serving Size: About half the recip
- Calories: 220
- Sodium: 150
- Fat: 17
- Saturated Fat: 10
- Carbohydrates: 1
- Protein: 14
Keywords: scrambled eggs, creamy eggs, easy breakfast, one-pan recipe, quick eggs, soft scrambled eggs, breakfast recipe