Scrambled Eggs with Cream

by Editorial Staff

Summary

Prep Time	10 mins
Total Time	10 mins
Course	Breakfast
Cuisine	European
Servings (Default: 2)

Ingredients

Instructions

Lightly heat a pan that is not too small and remove it from the stove again. Melt the butter in it.
Beat the eggs and place in a bowl, add the cream and mix gently with a fork. Careful, the egg should not be beaten.
Put the pan back on the stove, add the mixture of eggs and cream, pepper and salt. Now turn the stove on again. I turn it up properly and then slowly reduce the heat.
Now comes the important part: Take a wooden spoon or turner and always move from the edge of the pan to the center, always in circles. This way the already cooked egg stays in the middle of the pan and the raw mixture flows back again.
The whole process is very quick and I take the pan off the stove before everything is set. This keeps the scrambled eggs wonderfully juicy. Finally sprinkle chopped chives or parsley (depending on your taste) over the top.
Well worth a try.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.