Creamy scrambled eggs

Easy: 3 steps, 7 minutes

I love the creamy texture of scrambled eggs, but I strongly dislike the idea of eating eggs raw, so I hacked a scrambled eggs recipe to be both completely set, creamy, and pack a crunchy punch as an extra. It's so delicious with fresh bread or toast, and the consistency makes it spreadable like a cottage cheese! I come back to this recipe quite often, because it's simple, fast and feels luxurious ;-)

Ingredients for 1 portion

  • 3x Egg (150g)
  • 1x Shallot (50g)
  • Crème Fraîche: 2 spoons (30g)
  • Rapeseed oil: 1 spoon (15g)
  • Salt: ½ teaspoons (3g)
  • Herbs: 1 spoon (15g)
  • Black pepper: ¼ teaspoons (1g)
  • Garlic powder: ½ teaspoons (3g)

Step #1: Fry shallots (3 minutes)

Chop shallot into small bits and fry on a medium-high heat in the rapeseed oil until tender and glassy.

Step #2: Fry eggs (2 minutes)

Pour eggs over the shallots and instantly scramble before they set.

Let the eggs set for 30 seconds, then scramble with a spatula, keep doing that as long as they aren't almost set.

Step #3: Cream up! (2 minutes)

When eggs are almost completely set, place 2 tablespoons of cream and mix thoroughly.

When the cream dissolves and warms up, add black pepper, garlic powder and herbs, then adjust with salt to taste.

Nutritional value of 1 portion (266g of 266g total)

Calories (kcal)
181.2 in 100g
21% GDA
Protein (g)
8.36 in 100g
44% GDA
Carbohydrates (g)
4.91 in 100g
4% GDA
Sugar (g)
0.79 in 100g
2% GDA
Fat (g)
14.67 in 100g
47% GDA
Saturated fat (g)
4.48 in 100g
47% GDA
Sodium (mg)
0.46 in 100g
20% GDA

The nutritional information on this site is not intended to be a substitute for professional medical advice. Always seek the advice of your physician or other qualified health provider with any questions you may have regarding proper nutrition.

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Garlic powder
Rapeseed oil
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