Creamy French Scramble
January 13, 2026 • 0 comments
One of my favorite ways to have eggs, and not hard to do! It goes so well with toast and the recipe can be adjusted to the seasons. We add herbs all the time, but you can just as well add veg, meats or cheese to meet the season. Replace the heavy cream with sour cream if you want a thicker custard. And double up the batches if you want to serve 2 or more.
- Prep Time:
- Cook Time:
- Servings: 1
Ingredients
- (1/2 Tbsp) butter
- (2) Eggs
- (1/4 tsp) Salt
- Pinch of freshly ground pepper
- Mix-ins of your choice, such as chopped fresh herbs, cooked meat or vegetables, or finely grated or crumbled cheese
- (1 Tbsp) Milk or Heavy Cream
Directions
- Melt the butter in a nonstick sauté pan over medium heat. Whisk the eggs in a large bowl with the salt and pepper, if using, until foamy, but avoid aggressively beating.
- When the butter is melted and little bubbles appear, reduce the heat to low on a gas stove or medium-low on an electric stove, and pour the eggs into the pan. Immediately begin whisking the eggs, vigorously and constantly, using the side of the whisk to cover more surface area and applying gentle pressure to avoid chipping the bottom of the pan.
- When the eggs begin to thicken, after about 1 minute, stir in any mix-ins. When the eggs are uniformly thickened and saucy, add the milk and remove the pan from the heat to arrest the cooking. Continue whisking as the residual heat from the pan finishes the eggs to a custard-like consistency. The total cooking time is only about 2 minutes.
- Spoon the eggs from the pan onto the dish they are destined for, such as a piece of buttery toasted baguette. Serve immediately.
