French-Style Scrambled Eggs
French-Style Scrambled Eggs

French-style scrambled eggs, often referred to as “soft-scrambled” eggs, are a luxurious and creamy twist on the traditional scrambled eggs. They’re gently cooked with butter and cream, resulting in a velvety texture. Here’s how to make French-style scrambled eggs:


  • 4 large eggs
  • 2 tablespoons unsalted butter
  • 2 tablespoons heavy cream or crème fraîche
  • Salt and white pepper (to taste)
  • Fresh chives or herbs (optional, for garnish)


  1. Crack and Whisk Eggs: Crack the eggs into a bowl, and whisk them gently with a fork or a whisk. Avoid over-beating; you want to combine the yolks and whites without excessive aeration.
  2. Season the Eggs: Season the eggs with a pinch of salt and a small amount of white pepper. White pepper is traditionally used in French-style scrambled eggs because it won’t leave visible specks.
  3. Preheat a Pan: Use a non-stick skillet or a well-seasoned cast-iron pan. Heat it over low to medium-low heat. It’s crucial to use gentle heat to achieve creamy eggs.
  4. Add Butter: Add the unsalted butter to the pan and let it melt completely. You want the butter to be hot but not browned or sizzling.
  5. Pour in the Eggs: Pour the whisked eggs into the pan with the melted butter.
  6. Stir Constantly: Using a spatula or a wooden spoon, begin stirring the eggs gently but continuously. You’re aiming for slow and steady cooking, and the eggs should start to form small curds.
  7. Add Cream: After about 1-2 minutes of cooking, add the heavy cream or crème fraîche to the eggs. Continue stirring.
  8. Adjust Heat as Needed: If you notice the eggs are cooking too quickly or starting to stick, lower the heat. You want them to cook slowly and evenly.
  9. Cook to Desired Consistency: Keep stirring the eggs as they cook. They should be creamy and slightly runny when you remove them from the heat. The residual heat will continue to cook them.
  10. Remove from Heat: Just before the eggs reach your desired consistency (remember, they’ll continue to cook a bit off the heat), remove the pan from the stove. They should be creamy, soft, and slightly runny.
  11. Serve: Plate the French-style scrambled eggs immediately. Garnish with fresh chives or herbs if desired.
  12. Enjoy: Enjoy your luxurious and creamy French-style scrambled eggs with some buttered toast or a croissant for a delightful breakfast or brunch.

French-style scrambled eggs are all about patience and low heat. The result is a silky and velvety texture that’s a true treat for the palate.