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Close up of scrambled eggs in a pan with a green spatula underneath ready to lift the eggs from the pan.

How To Make Scrambled Eggs

Learn how to make creamy, flavorful scrambled eggs (the RIGHT way). Try this French-inspired method for perfect eggs every time!
Course Breakfast
Cuisine French
Keyword Scrambled Eggs
Prep Time 5 minutes
Cook Time 5 minutes
Servings 2
Calories 193kcal
Author Erica Walker



  • Beat eggs gently in a small bowl. Try to avoid making air bubbles.
    Four egg yolks sitting in eggs whites in a small bowl.
  • Pour egg mixture into a non-stick pan (do NOT preheat the pan). Add 1 Tablespoon cold butter.
    Eggs that have been beaten and poured into a pan. A pat of cold butter is sitting over the top of the beaten eggs.
  • Turn heat to medium-high. Using a rubber spatula, stir constantly until butter melts and curds begin to form. Remove from heat and continue stirring until soft curds begin to form. You can return the pan to the heat for a few seconds at a time to continue cooking curds if needed. You want soft, creamy eggs. Do not over cook.
    Eggs being heated in a pan and turning into curds for scrambled eggs.
  • Season with salt and pepper after the soft curds have formed. Fold in creme fraiche until eggs are lightly coated. Garnish with green onion (optional) and serve immediately.
    A top view of scrambled eggs in a pan sitting on a counter.


Calories: 193kcal | Carbohydrates: 1g | Protein: 13g | Fat: 15g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 387mg | Sodium: 192mg | Potassium: 140mg | Sugar: 1g | Vitamin A: 715IU | Calcium: 58mg | Iron: 2mg