My Luxury Scrambled Eggs with Cream & Butter recipe includes my tips and tricks for making the most delicious, rich and unctuous eggs with minimal faffing in just a few minutes. Perfect for breakfast, a quick snack or decadent supper.
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This is my absolute favourite way to make scrambled eggs. I might not make this version packed full of double cream for breakfast every day but it’s the version I make myself on Christmas day morning. I pile them onto freshly warmed croissants with heaps of prosciutto and revel in the sheer luxury and decadence.
Now everyone has their own preferred way to cook and/or eat scrambled eggs. Some people add no dairy, some add a little water, some people like them very well cooked so you could eat the set egg with your fingers and others like it loose and sloppy like me.
But, and I really want to stress this, I do not like, nor do I ever serve, undercooked scrambled eggs! These are soft and creamy but very much cooked all the way through. They’re lovely and loose due to the cooking method and sheer amount of cream involved in the mix.
Now I’ve included measurements in this recipe as a guide. But in honesty, I just throw in the amount of cream that my heart desires. Just don’t skimp on the salt. Both eggs and cream both really benefit from a really good seasoning.
How to Serve
I eat eggs everyday, sometimes in multiple meals. They’re incredibly versatile and super speedy to cook. I’ll whip up scrambled eggs on toast at anytime of the day, especially for a quick supper late into the evening (I’m a night owl!)
A lot of the time I’m going to be serving scrambled eggs very simply. Just on some hot buttered toast, or maybe a fresh toasted bagel or English muffin. Or on a croissant like at Christmas. Sometimes I’ll be adding some bacon or sausages for a more substantial meal.
You can find lots of breakfast ideas in my air fried breakfasts post below. Mix and match to your heart’s content.
Air Fryer Full English Breakfast Recipes
Find all of my air fried breakfast recipes in on place. Mix and match to your hearts desire or just go for it and make them all!
Featuring thick and thin back bacon, tasty sausages, simple hash browns, delicious mushrooms and grilled tomatoes.
Ingredients
Eggs
I usually use large eggs but it doesn’t really matter what size you use. You just need to be conscious that the size of egg will of course determine the amount of scrambled eggs you end up with. 2 small eggs will provide a much smaller portions than using 2 extra large. If you only have small eggs, you might want to use 3 unless you have a small appetite.
Cream
I mostly cook with double cream. This is broadly equivalent to heavy cream in the US. It is the pouring cream with the highest fat content. This keeps the scrambled egg very thick and the fat content helps in making the texture very luscious.
You absolutely can use any lower fat content cream like whipping cream or single cream. It’ll give you a slightly looser scrambled eggs so reducing the amount used slightly is a good idea.
You can reduce the fat content even more and use whole, semi-skimmed or skimmed milk. The same applies, you may want to use a bit less the further down the scale you go. I often make my “everyday scrambled eggs” with skimmed milk. They’re still creamy but much lighter overall that this version.
Please avoid thickened creams as the additives used to thicken it can interfere with the texture of the scrambled egg.
Butter
Butter is as important as the cream in this recipe. I always cook and bake with salted butter. And even make homemade salted butter on occasion.
I don’t like to brown the butter when making scrambled eggs and this provides an additional flavour that I’m just not looking for. To avoid this, I add the butter to the cold pan and add the egg/cream/salt mix as soon as it is melted.
You can use a spreadable butter or even margarine but the flavour of that will be evident in the finished eggs so bear this in mind. If you can use a proper block butter, I would.
Salt
I use sea salt flakes – mostly Maldon sea salt. Salt is there to enhance the flavour of the food, not to add a flavour of salt.
I find that salt flakes are the most effective way to do this. And because they’re soft flakes, the salt melts into the food; seasoning it from the outside in and dispersing quickly and easily. This is important when cooking something like eggs which really cook very quickly.
If you need to use table salt, reduce the amount in the recipe by about half. Table salt is much stronger when measured by volume as it packs into the measure with very little space.
Be Flexible
This is a very basic recipe, focussing on the eggs. You can start to add other flavourings like cheese, spring onions/scallions, other vegetables or even meat like crumbled crispy bacon or chorizo. Or you can top the cooked scrambled eggs with these or any other flavour.
You can also add herbs like finely chopped chives. This is pretty much the only time I add anything to scrambled eggs as I prefer to keep things simple.
Vegetarian or Vegan Scrambled Eggs
Scrambled eggs are naturally vegetarian.
It isn’t going to be possible to make an effective vegan version of this recipe. Take away the eggs and dairy and you just have a pile of salt.
Start substituting with egg replacers and plant based cream and you have a very different product that will likely need to be cooked in a slightly different way. Please don’t even start me on the concept of “tofu scramble”. It’s going to be much better to look for a dedicated vegan recipe than try to adapt this.
Make Allergy Friendly Scrambled Eggs
This recipe is free from gluten and nuts.
Dairy Free: You can likely substitute both the cream and butter for non-dairy alternatives. You will need to ideally look for a butter replacement that intents to have an actual buttery flavour. And a cream that doesn’t have any added sweetener or distinct flavour.
Egg Free: As with thinking about a vegan alternative, I don’t think its realistic to try and make this scrambled eggs recipe egg free!
Please note that this recipe may contain other allergens not referred to above and any variations suggested have not been tested unless otherwise stated. For more information regarding any dietary information provided on this website, please refer to my Nutritional Disclaimer.
Equipment
The most important thing to think about is the pan you are using. Non-stick is essential. With the best will in the world and the otherwise most delightfully seasoned cast iron or steel pan, eggs will stick. You don’t need a lid when making scrambled eggs.
I like to use a small frying pan. For the 4 egg recipe recipe below, I used a 20cm diameter pan. When the egg/cream mix is poured into the butter, it just comes 1-2cm/1⁄2inch up the side of the pan. This means that the egg is touching a lot of surface area.
If you are looking to increase the quantity of the recipe, consider increasing the size of the frying pan rather than choosing a deeper saucepan. This will make sure the egg has plenty of surface area to come into contact with and won’t take too long to cook.
The other item that I find essential is a silicone spatula – ideally with a flat end. This is useful for 2 tasks. Firstly it scrapes food out of bowls with very little waste. So you won’t lose any egg, cream or salt to the dishwasher. And it makes slowly scraping the cooked pieces of egg from the bottom of the frying pan a breeze.
A comprehensive list of the equipment used to make this recipe is included in the main recipe card below. Click on any item to see an example. There are no hard and fast rules so many items can be sensibly substituted to achieve the same results.
Get Ahead
Scrambled egg really isn’t a dish to be preparing or cooking ahead of time. Eggs are usually the last thing I cook for any meal. They lose heat fast once cooked and are very quick to cook. I know its common on breakfast buffets to serve up scrambled eggs but honestly, I can’t think of anything less suited to a buffet.
You can start the process slightly in advance. Beat the eggs and cream together and set aside. But don’t add the salt. Salt breaks down the fibres of the egg. Its absolutely fine to add the salt just before cooking. A little bit of that action is helpful to be able to beat the eggs until smooth. But let it sit around and the eggs will become watery.
You can also put the butter in the pan and set it aside. So when you are about to serve up, you can put the pan on the heat, add the salt to the egg and get cooking.
Leftover Scrambled Eggs
I really would try to only cook the amount of eggs that are going to be eaten. Scrambled eggs tend to separate when stored in the fridge and don’t really come back together when reheated. As much as I hate food waste, this is an occasion where the options really are eat it or bin it.
Luxury Scrambled Egg Tips
Make sure the eggs, cream and salt are really well whisked together. You don’t need to do anything fancy like sieve them, just spend 10 seconds more whisking that you instinctively want to.
Don’t let the butter colour or burn.
At any point you feel like things are going too fast, don’t hesitate to turn down the heat or take the pan off the heat entirely. The pan will retain heat so this won’t stop cooking entirely. You’ll see that the last minute of cooking happens entirely off the heat.
Equally don’t be scare to turn the heat up. If the egg mix touching the bottom of the pan isn’t starting to cook, turn it up. Otherwise you are just looking at a pan of eggs, not cooking them.
You can’t walk away from the pan. Scrambled eggs need your full attention for the whole time they’re cooking.
The second that the eggs look nearly cooked to your liking, get them out of the pan and onto the plate. They will continue to cook as they sit. So make sure your toast is buttered or other elements are ready before you put the eggs in the pan.
Don’t forget to let me know in the comments if you try making this recipe – I want to know what you think and if you made any substitutions, how did it turn out?
Still Have Questions?
Simple! Just contact me and I will do my best to help as quickly as I am able. Head over to my Contact Me page, any of my social media channels or post a comment at the bottom of this page and I’ll see what I can do.
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More Egg Recipes
The Recipe
Luxury Scrambled Eggs Recipe with Cream & Butter
Equipment
Ingredients
- 4 Eggs
- 80 ml Double Cream (Heavy Cream)
- ½ tsp Sea Salt Flakes
- 1 tbsp Salted Butter
Instructions
- Crack 4 Eggs into a mixing bowl.
- Add 80ml Double Cream and ½ tsp Sea Salt Flakes to the eggs.
- Whisk until fully combined.
- Add 1 tbsp Salted Butter to a small cold frying pan.
- Heat the pan over a medium heat until the butter is just melted.
- Turn the heat to the lowest setting then add the egg/cream mix. Use a silicone spatula to make sure you don't waste anything in the bowl.
- Turn the heat back up and use the spatula to slowly scrape around the edge then middle of the pan.
- As soon as any egg starts to solidify on the bottom on the pan, you want to be releasing it and letting liquid egg come into contact with the heat.
- Once you start seeing the curds forming, turn the heat back down to medium low. You want the eggs to be cooking but not so fast. Continue gently scraping the sides and bottom of the pan.
- Once there is more set curds then liquid, take the pan off the heat.
- Continue to stir and scrape off the heat until there is no liquid left. Remember that with the cream in the mix, the eggs will look very very soft but are not undercooked.
- Serve up the eggs straight away. If they continue to sit in the pan they will overcook in seconds.
Notes
- I generally use large eggs but you can use whatever size you prefer in this recipe. Obviously the size you use will determine how much scrambled egg you will end up with.
- You also don’t need to be exact with the amount of cream or butter. But don’t skimp if you still want them to be decadent.
- If you increase the quantities you are making, be prepared for the eggs to take longer to cook. It is a good idea to use a larger frying pan so there is more hot surface for the eggs to have contact with rather than a taller saucepan.
Gillian says
So decadent and creamy! These were a real treat.
Sisley says
These were absolutely delicious and so quick too.
Karen says
I love scrambled eggs and these were perfection. The cream took the eggs to the next level!
Hazel says
I love scrambled eggs and made your luxury version to serve with smoked salmon. It was perfection!