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Creamy scrambled eggs

Creamy scrambled eggs in 3 minutes

Written by Published on in HowTos
2-3 Servings ~ 3 mins
  • 2 large eggs
  • 1 clove garlic, chopped
  • 1 stem shallots, chopped
  • 60 ml fresh cream
  • 60 ml fresh milk
  • Salt and pepper for seasoning
  • oil for frying

This is one of those quick and simple things that you can do for breakfast which can make a difference. Though slightly  different from the usual scrambled eggs, these taste just as good if not better! The great thing about them is that there isn’t much to them really and in under 3 minutes you’ll be good to go. Let’s get to it.

Quick Instructions

  1. Have your garlic (1 clove, chopped), shallots (1 stem, chopped) and eggs (2 large eggs) ready. Pour the fresh cream (60 ml) and fresh milk (60 ml)  in a measuring jug or big enough bowl. Crack the eggs into the milk and cream. Season with salt and ground black pepper.
  2. Give the cream, milk, eggs, salt and pepper a quick whisk. Heat oil in pan, add the garlic and swirl. Add the egg mixture and scramble. Add the shallots and fry for about 45 seconds. And your creamy scrambled eggs are ready. Enjoy. Best served warm or hot even!
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Pictorial Detailed Instructions

Step 1
Have your garlic, shallots and eggs ready (a). Pour the fresh cream and fresh milk in a measuring jug or big enough bowl. Crack the eggs into the milk and cream (b). Season with salt (c) and ground black pepper (d).
Step 2
Give the cream, milk, eggs, salt and pepper a quick whisk (a). Heat oil in pan, add the garlic and swirl (b). Add the egg mixture and scramble (c). Add the shallots and fry for about 45 seconds (d). And your creamy scrambled eggs are ready. Enjoy.
Creamy scrambled eggs
Creamy scrambled eggs

 

Pretty simple right? Serve the eggs right away and don’t overcook them. 1 minute and a half max to scramble them on their own and about 45 seconds when you’ve add the shallots. Try them out and let me know how it went down. If you also enjoy boiled eggs, many people struggle making the perfect hard boiled egg with a creamy yolk texture. For that I recommend this article that shows the methods.