How to make the creamiest scrambled eggs

I think there is an underestimation around eggs. It is such a simple humble ingredient, yet a tricky one to master.

By far my favourite – and a brunch must – are the scrambled eggs. I do prefer them soft and creamy and on toast and on rye bread and lately on fresh croissants, topped with salmon, avocado, chilli flakes, homemade ketchup, with everything you feel like, honestly.

This time I went for croissant with cream cheese, smoked salmon and chives:


For this recipe I was lucky enough to use fresh organic eggs, straight from my grandma’s hens but it works with every type of eggs.

IMG_5523.jpgThere is a huge difference in colour and flavour so I strongly recommend getting your hands on some real organic eggs. If not, regular eggs work just as fine.

You’ll need:

  • 4 eggs
  • 1 tbsp of butter
  • 1 tsp of plain cream cheese
  • salt/pepper


*it is very important for this recipe to use a sauce pan

  1. in a cold sauce pan add the cold butter and the cracked eggs;
  2. add the pan on low to medium heat and start stirring until the eggs are well combined;
  3. keep on stirring – it will take a while and you have to stir constantly -;
  4. when the eggs look halfway done and creamy (don’t worry, they will keep on cooking from their internal temperature), remove them from the heat and add the cream cheese and the salt and pepper – very important here to add the salt at the end to avoid any water draining that will prevent the eggs from being creamy;
  5. mix everything and top them on whatever you feel like and enjoy it!


Until next time,