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Learn how to make creamy, flavorful scrambled eggs (the RIGHT way). Try this French-inspired method for perfect eggs every time!
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I’m not a huge fan of scrambled eggs. At least I wasn’t up until a few months ago. I thought that there was no right way to scramble eggs and that they were universally supposed to bland, airy, and slightly rubbery. Then I had scrambled eggs from a French chef in French Polynesia and my mind was immediately changed. I went from merely tolerating scrambled eggs to craving them!
The chef explained that the French scrambled eggs recipe results in soft and creamy eggs with lots of moisture, and that there is a special technique to getting them that way. According to him, every French chef knows this. In fact, Gordon Ramsay will often determine a chef’s true ability by how they prepare scrambled eggs. It takes a little bit of practice but once you get it right, you will never go back to “American” scrambled eggs… at least that’s how it is for me!
Ingredients for Scrambled Eggs
- Large Eggs
- Butter – add cold butter, do not melt the butter
- Kosher Salt and Black Pepper
- Creme Fraiche
- Green Onion – for garnish. You can also use chives or other fresh herbs.
It’s A Bit Subjective
When it comes to eggs, clearly what is “best” to one may not be best to another. It comes down to preference. If you have never had French-style scrambled eggs, I urge you to just give them a try! It might take a few tries to get it just right, and thankfully it’s not expensive or time consuming to practice. Maybe after you try them you will still prefer the American way of doing them, and that’s totally ok. For me, I love the flavor and texture of French scrambled eggs. They taste so good, there’s no need to add ketchup, salsa, or even cheese.
American vs. French-Style Scrambled Eggs
American:
- Fluffy and spongy, slightly dry
- Less Flavor
- Milk or water whipped into mixture (this dilutes the flavor and dulls the color)
- Whipped vigorously to incorporate air into the mixture.
- Eggs scrambled constantly over heat until fully cooked.
- Pale yellow in appearance
French:
- Creamy and velvety, slightly custard-y
- More Flavor
- Cold butter added before cooking
- Beaten gently, avoiding air bubbles creating a dense mixture.
- Eggs removed from heat when curds are forming and continue to cook after being removed from the burner.
- If cream is added, it is always after the eggs are finished cooking.
Take It To The Next Level
For even creamier scrambled eggs, gently fold in a tablespoon of crème fraîche (Gordon Ramsay style), sour cream, or heavy cream before serving.
Tips For Perfect (French-Style) Eggs
- Don’t whip air into the eggs. When you whisk your eggs with a fork, you shouldn’t try to get lots of air bubbles. You are merely beating the eggs together, not whipping air into them.
- Start with a cold pan. You don’t want your eggs to immediately start cooking once they hit the pan. Put them in the pan and allow to heat gradually.
- Add some butter. This is a must. The scrambled eggs need that fat to have the creamy, smooth texture. Otherwise they will get gummy and sticky.
- Don’t overcook. Your goal is to avoid rubbery eggs. It is best to remove them from the heat when curds start to form. There will still be some liquid. If your eggs have completely solidified before taking them from the heat, you waited too long. They will continue to cook and become rubbery by the time you serve them.
- Season at the end. Do not, I repeat, DO NOT salt your eggs before cooking. Even a pinch of salt will react with the eggs causing them to be firm and rubbery. Always lightly season your eggs after cooking.
- Cook vegetables first, add cheese last. If you want to add veggies, like tomatoes, spinach, mushrooms, or peppers, then cook them first in a separate pan. Then add them to the cold pan with the eggs. Add any cheese, like cheddar or goat cheese at the end.
Questions About How To Make Scrambled Eggs
No, milk dilutes the flavor of eggs. It is usually added to stretch the serving size of scrambled eggs.
Cold butter is our secret ingredient. It adds silky smoothness to the eggs and keeps them from being rubbery.
It gives eggs a sweet richness that you will love!
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How to Make Scrambled Eggs the RIGHT Way
How To Make Scrambled Eggs
Ingredients
- 4 large eggs
- 1 tablespoon butter
- Kosher salt and pepper to taste
- 1 tablespoon creme fraiche (or sour cream or heavy cream)
- green onion for garnish (optional)
Instructions
- Beat eggs gently in a small mixing bowl. Try to avoid making air bubbles.
- Pour egg mixture into a nonstick skillet or pan (do NOT preheat the pan). Add 1 Tablespoon cold butter.
- Turn heat to medium-high. Using a rubber spatula or wooden spoon, stir constantly until butter melts and curds begin to form. Remove from heat and continue stirring until soft curds begin to form. You can return the pan to the heat for a few seconds at a time to continue cooking curds if needed. You want soft, creamy eggs. Do not over cook.
- Season with salt and pepper after the soft curds have formed. Fold in creme fraiche until eggs are lightly coated. Garnish with green onion (optional) and serve immediately.
Notes
- Don’t whip air into the eggs. When you are beating your eggs with a fork, you shouldn’t try to get lots of air bubbles. You are merely beating the eggs together, not whipping air into them.
- Start with a cold pan. You don’t want your eggs to immediately start cooking once they hit the pan. Put them in the pan and allow to heat gradually.
- Add some butter. This is a must. The eggs need that fat to have the creamy, smooth texture. Otherwise they will get gummy and sticky.
- Don’t overcook. Your goal is to avoid rubbery eggs. It is best to remove them from the heat when curds start to form. If your eggs have completely solidified before taking them from the heat, you waited too long. They will continue to cook and become rubbery by the time you serve them.
- Season at the end. Do not, I repeat, DO NOT salt your eggs before cooking. The salt will react with the eggs causing them to be firm and rubbery. Always lightly season your eggs after cooking.
what are the proportions of cream????
One tablespoon of cream to every 4 eggs.
This is seriously the best way to make eggs. They’re so creamy!
Great recipe – I am trying for the perfect eggs! Great tips, thanks again!