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+ servings


Scrambled eggs should be cooked over a medium to low heat, this will let less water evaporate and ensure they cook more evenly resulting in softer, creamier curds
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PREP TIME 2 mins
COOK TIME 10 mins
COURSE Breakfast


  • Saucepan
  • Mixing bowl
  • Fork
  • Silicone spatula


  • 3 each eggs
  • 10 grams butter
  • 15 milliliter Crème Fraiche
  • 1 gram chives chopped
  • salt and pepper to taste


  • Gather all ingredients, equipment & utensils
  • Break eggs into mixing bowl
  • With a fork, gently mix eggs until lightly beaten
  • In saucepan, melt butter until slightly bubbly on medium-low heat
  • Add beaten eggs and immediately start stirring with spatula – ensure to scrape the Bottom of the pan to prevent egg sticking and burning
  • As egg starts to set on bottom of pan, remove from heat and keep scraping off until the setting slows, place back on to heat and repeat until eggs are almost cooked through
  • Once almost cooked through, remove from heat and stir in crème fraiche and chopped chives. This will slow down the cooking process preventing it from overcooking
  • Season and enjoy on a slice of your favourite bread or try our GLUTEN FREE BREAD RECIPE
Chefs Tips
Keyword Eggs
Nutritional Information
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