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Custard Scrambled Eggs

Custard Scrambled Eggs Take the Breakfast Classic to the Next Level

Think you know everything there is to know about scrambled eggs? Think again. The Kitchy Kitchen has found the missing ingredient needed for cooking up the perfect scrambled eggs.

I've always been a crispy scrambled eggs person – I love when they get a bit of a golden brown crust on the bottom. But I've recently learned to appreciate the beauty of perfectly custard-y scrambled eggs. They're a bit decadent, and so delicate. On top of some buttered toast with a sprinkling of herbs, they make the perfect bite. The key to perfect custard scrambled eggs is a bit boring – time. You're cooking over a low heat, and continuously stirring, so it takes a bit longer to cook these eggs through than your usual high heat situation. But it's worth it. These are some damn good eggs.

Custard Scrambled Eggs

The Kitchy Kitchen

Custard Scrambled Eggs


  1. 2 teaspoons unsalted butter
    4 fresh eggs
    1 tablespoon cream
    Salt and pepper, to taste
    Finely chopped chives


  1. Heat a small pan over low heat, and add the butter, letting it melt. Meanwhile, combine the eggs and cream, and beat super thoroughly — it should be an even yellow.
  2. Once the butter is fully melted, pour in the eggs, and make sure the heat is still very, very low. Stir the eggs frequently (I honestly didn't stop for more than 30 seconds), until cooked through, about 10 to 15 minutes. The eggs might not look "cooked" because the texture is so creamy, but they are! At the very end, season with salt and pepper. Garnish with a sprinkling of chives. Enjoy!
Image Source: The Kitchy Kitchen
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