Scrambled eggs can be made “extra creamy” when you add in one extra ingredient. When you add in the exact right amount of it, you will get stunning French-style scrambled eggs that will be super tasty every time. Scrambled eggs are a staple in many British breakfasts. Whether you’re popping it into a bap or you’re making a stellar brunch, the way you make your scrambled eggs can add a delicious touch to your morning feast.

Scrambled eggs can be made with just a few ingredients. Most people simply use eggs and milk, and then add salt and/or pepper when they are eating. While it is traditionally made on the pan, some people even make scrambled eggs in the microwave. But if you want to elevate your scrambled eggs and make them extra creamy, then this French-style method involving an exact amount of one ingredient is the way to do it.

French-style scrambled eggs consist of, naturally, eggs, as well as butter and cream, an ingredient that not many Brits include in their scrambled eggs. According to cooking experts Fusion Craftiness, the exact amount of cream to add to your scrambled eggs is two tablespoons.

They also add chives into their scrambled eggs during the cooking process, but they can do without if you want to keep it simple.To make these creamy scrambled eggs, they use:

3 eggs

1 tablespoon of butter

2 tablespoons of cream

2 tablespoons chopped chives

Salt and pepper

They also recommend using olive oil for drizzling and enjoying these eggs over a baguette.

Here is the method they follow to make their creamy French-style scrambled eggs:

1. Add diced butter to whisked eggs.
2. Add the eggs to a cold pan and cook slowly.
3. Halfway through, add chives, salt, pepper, and cream.
4. Stir continuously until the eggs are finished. Make sure not to overcook them.

The result is a creamy scrambled eggs dish that some swear is the best way to enjoy it. Cooking eggs slowly seems to be the best way to prepare them, according to many recipes.

In fact, Marco Pierre White’s scrambled eggs recipe takes a whole 30 minutes, a far cry from the quick and easy breakfast dish we are used to making. The key, according to his recipe, is stirring continuously over a low heat and even taking the pan off the hob if the eggs start to cook too quickly.