Creamy Scrambled Eggs

This recipe is for creamy fluffy scrambled eggs that are prepared using double cream. These scrambled eggs are seasoned with salt, black pepper and parsley which gives them a nice flavour.

Eggs are very nutritious and because of this they are one of the healthiest foods to eat. The whites in eggs contain mainly protein and most of the nutrients are found within the yolk. Vitamins found within eggs are vitamin B12, riboflavin, vitamin A, pantothenic acid and selenium. Eggs also contain small amounts of calcium, iron, potassium, zinc, manganese, vitamin E, folate and many other nutrients.

The recipe is quick, easy to prepare and is ready in under 10 minutes so it is ideal if you need a quick breakfast before work. They are also very filling and will keep you full for longer due to the high protein content.

These scrambled eggs are fluffy and creamy with a lovely texture which comes from using double cream in the recipe. They are perfect for breakfast and go great with avocados and smoked salmon or with some toast. You can even serve them with my breakfast sausage patties.

Ingredients for Creamy Scrambled Eggs

Please find the full list of ingredients and quantities in the recipe card at the end of the post. 

• Eggs – I usually use medium eggs. It’s always a good idea to use free range or organic eggs.
• Seasonings - salt, black pepper and parsley.
• Butter – use salted or unsalted butter.
• Cream - I use double cream also known as heavy cream. You can also use single cream.

How to Make Creamy Scrambled Eggs

1. To a small bowl, add the eggs and whisk with a fork or wire whisk. Add the salt and black pepper and parsley then set the bowl aside.

2. Place a non stick frying pan on a low to medium heat then add the butter and allow to melt. Pour in the double cream and mix then pour in the whisked eggs and mix in with the butter and cream.

3. As the eggs begin to set, use a wooden spoon to gently stir and fold the eggs. Allow the eggs to set further then stir and fold again. Continue this process until you have your desired consistency then remove the eggs from the heat and serve.

Recipe Tips

• Ensure you use a non-stick pan for the eggs.
• If you find double cream too rich then single cream also works well with this recipe.
• This recipe can be easily doubled or tripled to serve more.

Nutrition

Nutrition based on 1 serving: Calories: 262kcal | Fat: 23.0g | Saturates: 11.3g | Carbs: 0.6g | Sugar: 0.3g | Fibre: 0.1g | Protein: 13.0g | Salt 1.0g

Storage

Make this recipe to serve immediately.

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