Soft Scrambled Eggs with Crème Fraîche and Chives
Creamy, custardy scrambled eggs with delicate, soft curds, topped off with a heaping spoonful of crème fraiche and a smattering of chives. Serve with buttered toast and few turns of freshly cracked black pepper.
The perfect accompaniment to a Sunday morning, these Soft Scrambled Eggs with Crème Fraîche and Chive are velvety, rich and absolutely delicious!
Scrambled eggs are one of the easiest and quickest dishes to make. They cook in just a few minutes, making them a great choice for busy mornings or for when you need a quick and easy meal that still feels a bit luxurious.
The secret for creamy, soft scrambled eggs is low heat and continuous, slow stirring. A generous dollop of crème fraîche doesn’t hurt either. If you don’t have crème fraîche on hand you can substitute it with mascarpone, cream cheese or a few tablespoons of heavy cream.
Still Hungry? Check out more of our favorite egg recipes: Brioche Breakfast Toast with Bacon, Egg, and Chipotle Aioli, Oven-Roasted Breakfast Potatoes with Piquillo Peppers, Savory Farro Breakfast Porridge with Sausage, Kale and Poached Egg, or Eggs en Cocotte (Baked Eggs).
Ingredients You’ll Need:
Here’s everything you need to make this recipe: large eggs, butter, crème fraîche (or mascarpone) chives and black pepper.
*See recipe card for further ingredient notes and substitutions.*
Recipe Step by Step:
Step 1. Whisk Together the Eggs
Beat the eggs together very well. There should be no individual streaks of white and yellow remaining. You can do this with whisk or use an immersion blender.
Step 2. Cook Low and Slow
Add the butter to a sauté pan over medium-low heat, followed by the egg mixture. Stir continuously with a rubber spatula, scraping the bottom and sides of the pan to prevent any spots from overcooking. Once the eggs are about 90% cooked, turn off the stove and allow the residual heat from the pan to finish cooking the eggs.
Step 3. Serve
Just before serving, fold in the crème fraîche. Divide between bowls and top with chives and cracked black pepper. Serve right away!
Tips and Tricks for the *Best* Scrambled Eggs:
- Start with High-Quality Eggs: Organic, “Pasture-Raised” eggs are the gold standard. They are, of course, more expensive than commodity eggs but in this instance I strongly believe the higher price tag is 100% worth it. Pasture-raised hens actually live outdoors and eat a wholesome diet of seeds and insects that not only improve their quality of life but also, the flavor and nutrition of the eggs they produce. It’s a win-win!
- Whisk Them Really Well: The egg mixture should be completely homogenized with no individual streaks of yolks or whites. You can even use a stand blender or immersion blender to really get them perfectly smooth.
- Use a Rubber or Silicone Spatula: Soft, rubber or silicone spatulas are easy to maneuver across the surface and around the edges of a pan. They’re ideal for all types of pots and pans but especially for non-stick.
- Low and Slow: Scrambled eggs should be cooked very slowly, over medium-low heat. Cooking them at a higher temperature will make them rubbery and dry.
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Soft Scrambled Eggs with Crème Fraîche and Chives
Ingredients
- 6 large eggs
- 2 tbsp butter
- 1/2 tsp kosher salt
- 4 tbsp crème fraîche or mascarpone
- 2 tbsp finely chopped chives
- freshly cracked black pepper
Instructions
- In a small bowl whisk together the eggs until smooth and thoroughly combined, with no streaks of egg white remaining. You can also do this in a blender or with a hand mixer.
- Preheat a medium sized sautè pan (ideally non-stick) over medium-low heat. Add the butter and let it melt and spread evenly across the surface of the pan then add the egg mixture and salt.
- Using a rubber spatula, continuously move the eggs around in the pan, stirring and scraping the the bottom and sides often to form more curds and to prevent drying or sticking.
- Once the eggs are 90% cooked, turn off the heat and stir for 10-15 more seconds to allow the residual heat from the pan to gently finish cooking the eggs. Lastly, fold in the crème fraîche then divide between bowls and top with chives and a few turns of freshly cracked black pepper.
Notes
- Start with High-Quality Eggs: Organic, “Pasture-Raised” eggs are the gold standard. They are, of course, more expensive than commodity eggs but in this instance I strongly believe the higher price tag is 100% worth it. Pasture-raised hens actually live outdoors and eat a wholesome diet of seeds and insects that not only improve their quality of life but also, the flavor and nutrition of the eggs they produce. It’s a win-win!
- Whisk Them Really Well: The egg mixture should be completely homogenized with no individual streaks of yolks or whites. You can even use a stand blender or immersion blender to really get them perfectly smooth.
- Use a Rubber or Silicone Spatula: Soft, rubber or silicone spatulas are easy to maneuver across the surface and around the edges of a pan. They’re ideal for all types of pots and pans but especially for non-stick.
- Low and Slow: Scrambled eggs should be cooked very slowly, over medium-low heat. Cooking them at a higher temperature will make them rubbery and dry.
The most delicious scrambled eggs ever! So creamy and sublime.
I served them on lightly toasted sour dough bread and a side of lox.
This most probably will become our favourite brunch meal!!