This recipe is for creamy scrambled eggs that are prepared using double cream. These scrambled eggs are seasoned with salt, black pepper and parsley which really does enhance the flavour of the eggs.
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 and I know most people know how to prepare scrambled eggs but I love this recipe and really wanted to share it.
These scrambled eggs 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.
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.
Ingredients for Creamy Scrambled Eggs
- 6 eggs – I usually use medium eggs. It’s always a good idea to use free range or organic eggs.
- ½ teaspoon salt – this is an optional ingredient.
- ½ teaspoon black pepper – also optional.
- 60ml double cream – also known as heavy cream. You can also use single cream.
- 15g butter – use salted or unsalted butter.
- ½ teaspoon parsley – you can use dried or fresh.
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 if using and set aside.
2. Pour the double cream into a non-stick saucepan or frying pan, add the butter and place the pan on a low heat. Once the butter has melted, pour in the whisked eggs. As the eggs begin to set, using a wooden spoon gently stir the eggs. Allow to eggs to set further than stir again. You do not want your eggs wet but also not too dry and rubbery. Once the eggs are cooked, sprinkle with parsley 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.
Nutrition
Nutrition based on 1 serving: Calories: 213kcal | Fat: 18.5g | Saturates: 8.9g | Carbs: 0.4g | Sugar: 0.3g | Fibre: 0.1g | Protein: 11.3g | Salt 0.55g
Storage
Make this recipe to serve immediately.
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Creamy Fluffy Parsley Scrambled Eggs
Ingredients
- 6 medium eggs
- ½ teaspoon salt to taste
- ½ teaspoon black pepper to taste
- 60ml double cream
- 15g butter
- ½ teaspoon dried parsley
Instructions
- To a small bowl, add the eggs and whisk with a fork or wire whisk. Add the salt and black pepper if using and set aside.
- Pour the double cream into a non-stick saucepan or frying pan, add the butter and place the pan on a low heat. Once the butter has melted, pour in the whisked eggs. As the eggs begin to set, using a wooden spoon gently stir the eggs. Allow to eggs to set further than stir again. You do not want your eggs wet but also not too dry and rubbery. Once the eggs are cooked, sprinkle with parsley and serve.
Sarah
Perfect