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Everyone has their preferred way to make scrambled eggs, but I know you're going to love my recipe for Creamy Scrambled Eggs. You won't need any milk or cream, they're ready in under 10 minutes, and kids love them!
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Perfect Creamy Scrambled Eggs Recipe
When my kids were growing up, I made these creamy scrambled eggs just about every morning. They're so special that to this day, I get asked to make them as a treat - and my children are adults now!
Good scrambled eggs might seem like a simple concept, but ask any chef: learning to make perfect eggs is part of almost every cook's journey. Haven't we all had a plate of dry, clumpy, flavorless eggs? I've been disappointed by scrambled eggs plenty of times, but never this recipe. This is the best scrambled egg recipe for making creamy eggs without needing any milk or cream.
The secret is cooking the eggs slowly over low heat and stirring, stirring, stirring until they're super creamy and cheesy. Pop them off the heat right before they're done, add in your mix-ins, and enjoy the creamiest, custardy eggs you will ever eat!
Scrambled Eggs without Milk Ingredients
- Butter: Salted or unsalted butter is fine here. Use what you have on hand!
- Eggs: Use the best quality large eggs you can find! I highly recommend pasture-raised, or better yet, farm-fresh local eggs if you can get your hands on them. Trust me, the difference in flavor, texture, and color is unbelievable.
- Sea salt: A nice flaky kosher salt or Maldon sea salt flakes (my favorite) is the best for topping off creamy eggs! Adjust salt levels based on if you use salted butter or unsalted.
- Black pepper: Don't skip out on freshly cracked black pepper! The little bit of heat adds a lot to a simple dish.
- Mozzarella cheese: Part of the secret to these creamy scrambled eggs is the cheese! Mozzarella has the mildest flavor, but feel free to use other melty cheeses like cheddar, pepper jack, or goat cheese. Use freshly grated cheese for the best results. Pre-shredded cheese is coated with anti-caking powder to prevent it from clumping, which also means it does not melt as well.
- Optional: Fresh chives as garnish, fresh spinach, diced onion, finely chopped broccoli, diced mushrooms, crumbled bacon, fresh herbs
Isabel's Top Tip
Make sure you use butter, not oil! It makes a huge difference in the flavor. Don't use oil, and especially not olive oil, which will drastically impact the taste of your eggs. Trust me on this one - I've tried it all!
How to Make Creamy Scrambled Eggs
Step 1: Start with a cold pan. You don't want the pan to already be hot, or the eggs will start cooking right away. Crack the eggs into the cold pan, then add the butter. The butter should be chopped into small tabs for best results.
Step 2: Turn the stove to medium-low, and begin whisking the eggs. You can use a whisk, rubber spatula, or wooden spoon. Make sure to break the yolks and scramble them fully!
Step 3: Continue whisking until the eggs begin to thicken and cook through, remembering to scrape down the sides and bottom of the pan. The eggs should take on a finely scrambled, creamy consistency.
Step 4: A soon as the eggs are almost solidified, take the pan off the stove. Sprinkle in the cheese, salt, and pepper, and whisk until everything is fully melted. The retained heat will cook the eggs the rest of the way. It's important not to leave the pan on the heat while you add the mix-ins, as this will overcook your eggs.
Step 5: Add the eggs to toast, an English muffin, or enjoy on their own! Garnish with fresh chives for extra flavor! These creamy scrambled eggs are a truly delicious treat for kids and adults alike. I guarantee you will love them!
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Scrambled Eggs Ideas
- Add fresh veggies: Dice up broccoli and onions for a veggie-packed morning scramble! Saute them in butter before adding the eggs, then let them cool in the pan.
- Use goat cheese and spinach: A classic! Add the washed, whole spinach leaves at the end alongside the cheese to let them wilt in the hot eggs. This makes some truly good scrambled eggs!
- Cheddar Bacon Eggs: Cheddar bacon scrambled eggs are a filling treat! Fry the bacon beforehand (or make air fryer bacon), then cook the eggs in the same frying pan. Crumble up on the bacon and add it in at the end alongside shredded cheddar.
- Eggs and Potatoes: Serve these eggs with freshly cooked hash browns, or my favorite: Air Fryer Breakfast Potatoes!
Tips for Scrambling Eggs
- Make sure not to preheat the pan. Preheating it can cause the eggs to cook unevenly and results in clumpy egg curds.
- If you're adding add-ins like veggies and mushrooms, saute them first in butter and let them and the pan cool down. Then add the eggs to the cooled pan, and cook as instructed! I love adding sauteed mushrooms and onions.
Isabel's Top Tip
Don't rush it! It's better to take the eggs off the heat too early rather than too late. If they're still a little runny after the cheese is melted, you can return them to the heat for a few more seconds.
Scrambled Soft Eggs FAQ
The secret to fluffy scrambled eggs is cooking the eggs over low heat, and making sure to stir the eggs continuously! It also helps to start the eggs in a cold pan, then turn on the heat. This makes sure the eggs cook evenly and creates a custard-like curd.
You don't need to add milk or cream to scrambled eggs! As Julia Child would say, just cook the eggs as slow as you can stand it and stir them continuously.
Eggs are binders, so they stick to just about everything. Make sure to use a nonstick skillet, and use plenty of butter! Scrape down the sides of the pan often with a silicone whisk or silicone spatula to ensure nothing sticks and overcooks.
Storing Leftover Scrambled Eggs
In general, I don't recommend storing leftover eggs. They don't tend to reheat well, and are best served and eaten right away. However, leftover eggs can be frozen if intended for breakfast sandwiches or biscuit rolls! Let them cool first before adding them to a freezer-safe container and storing for up to 3 months or so.
Easy Breakfast Recipes
- Breakfast Sliders
- Sausage Breakfast Casserole
- Tater Tot Breakfast Casserole
- Sheet Pan Pancakes
- Starbucks Egg Bites
If you enjoyed the recipe, leave a comment and a rating below!
Creamy Scrambled Eggs
Video
Equipment
- Nonstick skillet
- Rubber whisk or spatula
Ingredients
- 2 Tablespoons Butter
- 2 Large Eggs
- ¼ teaspoon Salt
- ½ teaspoon Black pepper
- ½ cup Mozzarella cheese - shredded
- Fresh chives - optional, for garnish
Instructions
- In a cold pan, crack in the eggs and add the butter, chopped into small tabs.2 Tablespoons Butter,2 Large Eggs
- Turn the stove to medium-low, and begin whisking the eggs (you can also use a rubber spatula or wooden spoon). Make sure to break the yolks and scramble them fully.
- Continue whisking until the eggs begin to thicken and cook through, remembering to scrape down the sides and bottom of the pan.
- A soon as the eggs are almost solidified, take the pan off the stove. Sprinkle in the cheese, salt, and pepper, and whisk until everything is fully melted. The retained heat will cook the eggs the rest of the way.¼ teaspoon Salt,½ teaspoon Black pepper,½ cup Mozzarella cheese
- Add the eggs to toast, an English muffin, or enjoy on their own! Garnish with fresh chives for extra flavor!Fresh chives
Notes
- Make sure not to preheat the pan. Preheating it can cause the eggs to cook unevenly.
- Don't rush it! It's better to take the eggs off the heat too early rather than too late.
- For extra creamy eggs, add a splash of whole milk or sour cream to the pan after taking it off the heat and stir rapidly.
- If you're adding add-ins like veggies and mushrooms, saute them first in butter and let them and the pan cool down.
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