Easy Cream Eggs Recipe
March 9, 2023 • 0 comments
I've recently stumbled upon a cooking technique that may have completely changed the way I cook my eggs. You may have heard of cooking eggs in heavy cream, apart from the usual fats more commonly used, such as butter. I'm not sure why I'm just now hearing about this, but now that I have, there's no going back. By far the most tender and creamy eggs ever! After trying this method, I learned that over a little direct heat, cream will separate into buttermilk and butterfat, then harmoniously cooking the eggs. Add some spice and herbs, and you have a dish that has depth in flavor, yet so easy to make. I hope you enjoy just as much as I do!
Disclaimer: Ingredient amounts may vary on pan size and heat level, so cook accordingly.
- Prep Time:
- Cook Time:
- Servings: 2-4
Ingredients
- (1/2 to 1 Cup) Heavy Cream
- (4-6 Large) Fresh Eggs
- (1/4 TSP) Salt
- (1/4 TSP) Garlic Powder
- (1/4 TSP) Onion Powder
- (1 TBS) Parsley
- (2 TBS) Fresh Chives
Directions
- Add the cream to a non-stick pan or skillet - preferably one with a lid.
- Sprinkle desired spiced to the cream - I prefer salt, garlic powder, onion powder, and some parsley - then add the eggs.
- Turn heat to medium high to start cooking the eggs. The mixture will start to steam and boil - this is what you want, though keep a close eye as to not over-cook. Eventually the cream will start to separate into the lovely buttermilk and butterfat - this could take several minutes, and caramelisation can depend on the use of gas or electric stove.
- When the egg whites are about set, remove the pan from heat and cover with a lid for a minute or two to finish cooking.
- Garnish with some fresh herbs (optional) and enjoy!
