The Cheap Ingredient That Makes Scrambled Eggs Taste Extra Decadent

Scrambled eggs are often one of the first dishes we learn to make as children, and there are tons of ways to do it. Top them with salsa to get veggies into your diet, or cook them low and slow with a finish of butter for French scrambled eggs that will be your new obsession. You can even cook them in the microwave for a quick, on-the-go bite. It's a dish that works for breakfast and beyond while being fairly cheap, nutritious, and, with the right additions, insanely satisfying. If super-decadent, rich scrambled eggs are what you're after, there's one secret ingredient you need — heavy whipping cream.

The way to add this inexpensive ingredient to your dish is pretty simple, and you don't need very much of it. Only about one tablespoon for every egg is recommended, or you could add even less if you like your eggs more firmly set. When you're beating your eggs before cooking, add in your heavy cream and continue whisking until everything looks the same color and texture. Then, in a hot buttered pan, move the eggs around until they form a soft, glossy texture. Another version involves simmering the cream first until slightly caramelized and then mixing the eggs gradually into it. This creates a more custardy effect, for those who like a softer set scramble. Remove them from the heat while the eggs still look a little wet, as they will continue cooking through.

After that, the only seasoning needed for these super creamy scrambled eggs is a little salt. The rich flavor and texture are so sumptuous that you won't need to add anything else, unless you really want to. Serve them with toast, fresh fruit, mimosas, or anything that makes you feel extra fancy.

Making scrambled eggs that are creamy and fluffy at the same time is the big goal of many ritzy breakfast lovers, and this ingredient sets you on the right path. The reason this works so well has to do with how cream interacts with the egg proteins. Cream is a dairy that's high in fat, and that fat actually interrupts the proteins in the eggs, like salt does, making the end result more soft and tender. There's also water in heavy cream, and this releases steam when heated, keeping the eggs moist and fluffed throughout. The silky texture brings down that sulfery egg flavor that can overwhelm other ingredients. So, when used in scrambles with many mix-ins, it allows the eggs to bring a luxurious texture while still letting other components shine.

Cream isn't the easiest ingredient to work with, so there are a few things you should watch out for. You should focus on the edges of the pan when making scrambled eggs, as these areas tend to set faster and might burn if you don't mix them around regularly. Creamed eggs can overcook quickly, so keep a careful eye on them for any browning or signs that they are drying out and getting rubbery. Adding extra cream may sound tempting, but it could lead to runny eggs that won't set properly in the pan. Although scrambled eggs are a simple dish, you will easily manage a rich and fancy breakfast without much effort if you are careful about avoiding these pitfalls.