Creamy Scrambled Eggs
Obraz wygenerowany przez AI
Wegetariańskie Bez glutenu Global

Creamy Scrambled Eggs

Silky, softly set scrambled eggs made with butter and a gentle simmer of cream. The eggs stay glossy and tender rather than dry, making a dependable breakfast for toast, herbs, or smoked salmon.

11 min 2 porcji Medium
Wszystkie przepisy

Sposób przygotowania

1
Crack the eggs into a bowl, add the cream, salt, and pepper, and whisk for about 30 seconds until the mixture is completely uniform and lightly frothy.
2
Place a nonstick skillet over low heat and melt half of the butter until foamy but not browned, about 1 minute.
3
Pour in the egg mixture. Let it sit for 10 seconds, then use a silicone spatula to sweep slowly across the bottom and fold the eggs from the edges toward the center.
4
Continue folding every few seconds over low heat for 2 to 3 minutes, until the curds are softly set and still visibly glossy; the eggs should reach 74°C for food safety.
Creamy scrambled eggs with tender glossy curds, softly set and ready to serve. Obraz wygenerowany przez AI
5
Turn off the heat and fold in the remaining butter until melted. Taste and adjust the seasoning, allowing the eggs to rest for 30 seconds in the warm pan.
6
Spoon the eggs onto warm plates, scatter with the sliced chive, and serve immediately.
Creamy scrambled eggs topped with chives and served with buttered toast. Obraz wygenerowany przez AI

Dlaczego ten przepis się sprawdza

Whisking the eggs thoroughly, then cooking them slowly over gentle heat, creates fine, tender curds. Cream adds richness and slows coagulation, while finishing with butter preserves a glossy texture.

Przechowywanie i odgrzewanie

Jak przechowywać

For best texture, serve immediately. If necessary, refrigerate leftovers in a covered container for up to 2 days.

Jak odgrzewać

Reheat gently in a covered skillet over low heat with 1 teaspoon of water or milk, stirring often just until warm. Do not overheat, or the eggs will become firm and dry.

Wartości odżywcze / porcję

260kcal
13,55 gbiałko
1,66 gwęglow.
22,50 gtłuszcz
P
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Opublikowano 21 sie 2026 · zaktualizowano 21 sie 2026