Custardy French-Style Soft Scrambled Eggs Recipe

Photograph: Vicky Wasik. Video: Serious Eats Video

How to Make French-Style Soft-Scrambled Eggs

This recipe produces very delicate scrambled eggs with tiny curds and a spoonable, custardy consistency. It's not your average breakfast-egg recipe, but works great spooned onto toasts and topped with things like caviar, smoked salmon, or lobster.

Recipe Facts

Active: 10 mins
Total: 10 mins
Serves: 2 to 3 serving

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  • 6 large eggs

  • 1/4 teaspoon kosher salt

  • 2 tablespoons (30gunsalted butter

  • 4 tablespoons (60ml) cream or milk (optional; see note)

  • Freshly ground white or black pepper


  1. In a small saucepan, combine eggs, salt, butter, and milk or cream, if using. Set over low heat and cook, whisking constantly, until eggs thicken to a custardy consistency, 5 to 10 minutes. Remove from heat, season with pepper, and serve right away.

Special equipment

Small saucepan, whisk


Cream or milk will make slightly richer, moister eggs, but is not required.

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Nutrition Facts (per serving)
215 Calories
18g Fat
1g Carbs
13g Protein
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Nutrition Facts
Servings: 2 to 3
Amount per serving
Calories 215
% Daily Value*
Total Fat 18g 23%
Saturated Fat 8g 41%
Cholesterol 394mg 131%
Sodium 248mg 11%
Total Carbohydrate 1g 0%
Dietary Fiber 0g 0%
Total Sugars 0g
Protein 13g
Vitamin C 0mg 0%
Calcium 59mg 5%
Iron 2mg 10%
Potassium 142mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)