Creamy French Scrambled Eggs
- Prep Time 0:05
- Cook Time 0:10
- 12 Comments
I know what you’re thinking.
You’re thinking, “Seriously, Gabi? A scrambled eggs recipe? Thanks, but I’ve got that covered already. You must really be out of fresh ideas.”
And I totally understand your logic, but stay with me, for these are not just any scrambled eggs. These are creamy French-style scrambled eggs, so luscious, so spreadable-over-buttered-toast that they will literally change your life (or, at least your breakfast).
I’ve snuck a little half-and-half in there (though if you have it on hand, try using heavy cream) to extend the eggs just a bit so they serve more people (a great trick with any egg dish). I like these on their own, but if you’re going to serve them on toast, choose some high-quality, thickly-cut bread and spread it with plenty of butter. A sprinkle of red chili flakes over the finished product wouldn’t hurt either.
- 6 eggs $1.50 for 12
- 2 tbsp unsalted butter $1 for a stick
- 3 tbsp half-and-half $1.50 for a pint
- 2 tbsp cream cheese (or fresh goat cheese) $1.50 for 8 oz.
- chopped fresh herbs (optional)
- salt and pepper to taste Pantry
Total Cost of Ingredients $5.50
In a medium pot, combine eggs, butter and half-and-half. Place pot over medium heat and cook eggs, stirring constantly.
Ever minute or so, remove the eggs from the stove for a moment, stir a few times, then return to heat and continue cooking and stirring.
When the eggs have set but are very creamy, they have finished cooking. Remove from heat and stir in cream cheese (or goat cheese) and stir a few times (the heat from the cooked eggs will melt the cheese). Stir in fresh herbs now, if using, and season eggs with salt and pepper to taste.
Serve eggs immediately, on toast, if desired.
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What They're Saying
Jim McNamee, on Sep 22, 12:57 PM, wrote:
I’ve always added a generous dollop of good Dijon mustard, when I make Scrambled Eggs…Very tasty also. I can’t wait to try this recipe!!
Jessica, on Sep 22, 02:12 PM, wrote:
‘Great trick’? half and half and cream are both more expensive than eggs.
goatlady, on Sep 22, 02:15 PM, wrote:
Gordon Ramsey (yes, I know, I know) does this exact same thing, but with creme fraiche instead of cream added right at the end and no cheese. He recommends cooking in a non-stick pot instead of frying pan with a spatula to get it really smooth and OMG I cannot eat scrambled eggs any other way anymore. Goat’s cheese sounds like a delicious addition :)
Priyanka, on Sep 22, 02:34 PM, wrote:
Loved the idea
Mandy, on Sep 28, 08:44 AM, wrote:
Christ, Jessica, could you be any more snotty? If you don’t like the post, move on. That was entirely unnecessary.
Gabi, this looks delish! We’ll be trying it soon. Love the goat cheese suggestion! What herbs would you use?
Christina, on Jun 20, 11:04 AM, wrote:
Just made this and enjoyed it :) Thanks! Didn’t have the cream (which I typically add) so just put in some more butter. No cream cheese on hand, so had to substitute with yogurt. Can hardly wait to try the REAL thing!
To those concerned about 1/2 & 1/2 or cream being expensive, you could always substitute for something you might normally buy anyway:
*Cream (half and half) 1 cup 7/8 cup milk plus 1 tablespoon butter
*Cream (heavy) 1 cup 1 cup evaporated milk OR 3/4 cup milk plus 1/3 cup butter
*Cream (light) 1 cup 1 cup evaporated milk OR 3/4 cup milk plus 3 tablespoons butter
Scott, on Mar 14, 10:06 AM, wrote:
Like goatlady, I have watched the Ramsey scrambled eggs videos as well. I’ve subbed sour cream for creme fraiche with great results as well.
Rue Ann Eyler, on Aug 18, 07:03 AM, wrote:
I am always trying new scrambled egg recipes, and this one is delicious! I even did the “spread on buttered toast” you mentioned and it was heavenly!!!! Thanks so much and I love your site!!!
Cobbscout, on Dec 14, 07:45 PM, wrote:
I had scrambled eggs with cream cheese at a restaurant in Decatur, Georgia, about 10 years ago. They were the best scrambled eggs I had ever eaten. Now, I always add cream cheese to the ones I make.
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