Creamy French Scrambled Eggs

Creamy French Scrambled Eggs

Creamy French Scrambled Eggs will make your feel like you’re at an outdoor cafe in Paris! Creamy, velvety, absolutely divine! Time is the key!

How to Make French Scrambled Eggs

Oh, making French scrambled eggs is quite different from American scrambled eggs. 

The French take time when they dine. The French typically don’t rush and do things quickly when it comes to food and some other things. 

And, French Omelettes are vastly different from American omelettes. You’ll want to experience the French omelette! 

Creamy French Scrambled Eggs

Using this slow and low heat process of cooking the eggs produces an incredibly creamy velvety egg that’s almost like a sauce. 

It’ll literally melt in your mouth like cotton candy.

However, not feeling like French Scrambles, then try the proverbial sunny side egg that is simply perfect. I’m showing you the technique I use for this perfection!

French Eggs Recipe

Like most dishes, there are always variations and different ways to make them. However, in the end, the results typically come out very similar. 

Some put grated cheese in their eggs. Others might not even use butter. Some recipes use a spice mixture like Herbs de Provence. 

How to Make Scrambled Eggs

The key to making these eggs is time. You can’t rush this recipe. It’s not something that you do on the fly. It’s not a microwave wonder. 

It’s a slow and steady process of constantly stirring and blending. Not letting the eggs lump into large pieces. Keep it smooth and creamy. Somewhat like a delicate gravy. 

Scrambled Egg Recipes

American scrambled eggs are typically pretty well done. They’re large and small lumps and chunks. Sometimes they can even be on the dry side because of the fast and quick cooking process that uses a much higher heat. 

French scrambles are the opposite. 

Fluffy Scrambled Eggs

Some make their French scrambles almost like a thick creamy soup and it’s served in a bowl. 

I prefer to add a tad bit of more curding and lumping, albeit small and delicate, to my French scrambles. 

Simple Scrambled Eggs

Now if you’re going to make this recipe, then get the very best eggs. Pasture raised. There’s a distinct difference in the yolk color. You’ll see it immediately. Some of these yolks are almost orange. 

And, the taste, well, it’s richer and more complex. And, because these chickens have been scurrying around the pasture eating bugs, leaves, nuts, and other things, these eggs are full of nutrients. 

If you’re going to do French scrambles, then splurge on the pasture-raised eggs! And, if you’re going to add cheese, use a very good finely grated French Gruyere. 

European Scrambled Eggs

These European scrambles will delight the palate. They’re not just for breakfast either. 

Add a nice tomato salad. Maybe some sliced cucumbers. Top with some slices of smoked salmon. Oh, yes, this can become outrageously fabulous! 

Creamy French Scrambled Eggs

Creamy French Scrambled Eggs

Creamy French Scrambled Eggs

Yield: Serves: 2


  • 3 pasture-raised eggs
  • 1 1/2 Tbl. butter, unsalted
  • 4 Tbl. half and half, half cream and half whole milk
  • 2 Tbl. fresh chives, chopped
  • 1 Tbl. fresh thyme, chopped
  • 2 slices brioche bread, buttered and toasted
  • Sea salt to taste
  • Fresh cracked pepper to taste


  1. Have your buttered toast prepared and set aside.
  2. Put the eggs in a small bowl. Whip with a fork (not a whisk). Add salt and pepper to your taste.
  3. Put a skillet (7-8" diameter), can be non stick, on a medium low blaze. Put the butter in and let it melt and start to froth.
  4. Add the eggs. Reduce to heat to low. Use a rubber spatula to continuously blend and mix the eggs. Cook for about 5 minutes. (It will take in total about 18 to 20 minutes for the eggs to be creamy, velvety and cooked.)
  5. Increase the heat slightly. If the eggs start cooking too quickly, lift the skillet from the heat and continue to stir with the rubber spatula. After about 10 minutes of cooking, add the cream and blend well cooking another 5 minutes.
  6. Continue to cook, blending gently. The eggs will begin curdling and become more creamy. Once this happens, add the chives/thyme and blend. Remove from the heat.
  7. Scoop equal amounts on to each piece of toast.


You can make your eggs more 'runny' by cooking just about 60 seconds after you incorporate the cream. I preferred mine just a tad more creamy and velvety rather than more 'liquidy'. Don't worry about the eggs not being done They cook slowly for a while, so they're actually 'done' even though not your typical American scramble texture.

Your sharing is GOLDEN! Thank you!

Your sharing and comments help me stay in business! Share a photo if you make the recipe #allyskitchen Thank you! xo Ally

Creamy French Scrambled Eggs

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  1. Hello. Do I add the lemon zest and juice to the wet then add the dry Thank you

    1. HI, Renee! You’re on the recipe for French Scrambled Eggs. I think you might be speaking of the Vintage Poundcake? Yes, you add the lemon zest and juice to the wet then the dry. Thank you, luv! xoxx ally

  2. Do you have a video on this? It would be nice to see the actual texture as you’re cooking it. It does sound like one the Ramsey done. I would think a few slices of ripe avocado on the plate with some tomato salsa would be awesome with these eggs. No better than pasture raised eggs!!!

    1. Benita! Love your ideas for avocado and tomato salsa. I think I do have some video clips, but not posted. The texture is like a creamy thick gravy. Eggs are certainly done b/c they’ve cooked so slowly for a period of time! Hope you try it, and, yes, pasture raised all the way!! xoxx ally

    2. Hi, Benita, here’s a new video for the French Scrambles!! Enjoy xoxx ally

  3. This sounds wonderful! My Lebanese aunts used to make scrambled eggs that sound very similar. It was such a treat to get them. They started with the butter and sometimes added a bit of onion to it. Next came the scrambled eggs, slow cooked and with a couple splashes of cream. After that came… drum roll please… pomegranate seeds! They often added spices for themselves and I’m not sure what they were, but I only liked salt and pepper. They slow cooked it a bit more and usually served it with pita and laban. I could eat my weight in these eggs and can still taste them. Yes, I’ve made them, but not recently. And I realize from this wonderful recipe that I probably cooked them much faster than my aunts and that’s why they don’t taste the same! Next time I get my hands on a pomegranate, I will try this again, using your instructions. Thanks for the trip down memory lane. So this sounds like a French and Mediterranean dish collision. And you know that has to be a very good thing! You’re the best, Chef! And I mean that! Happy New Year, darlin friend, 🍾 with love! 🥰🥂🍽

    1. Ohhhhhhhhhhh, DR, isn’t it glorious how food can take us down those beautiful memories of life. And, I LOVE LOVE the addition of pomegranate. You bet I’m doing that next time!! Thank you…and, you watch for the shout out to you and your dear Aunts! Yes, this type of scramble takes time. You can’t be in a hurry. You can’t get distracted and leave them on their own. They’re like infants, they require love, attention, care, and w/that given, you have texture, flavor and deliciousness off the charts! And, pomegranate seeds, look in the frozen section and sometimes you’ll find them in produce section. Small containers of these little loves. Next time, the French and Mediterranean collide for me, too, luv! Bunches of love to you xoxx ally

  4. Carolyn Naylor says:

    Im confused with the milk ingredient
    4 tablespoons of half and half
    Does that meat 4 tablespoon of whole milk and 4 tablespoons of cream

    What do you mean by cream? Sour cream, heavy cream ?

    Can I substitute Greek or cashew yogurt and goat milk

    1. Hi, Carolyn…Half and Half is a product in the dairy that’s half cream and half milk. (I use in my coffee.) You could mix your own (2TBL of each). Or if you want it more ‘rich’ just use the cream. There’s no sour cream in this recipe. The bottom line is that you can add either heavy cream (more richness), half and half (which is saving a few calories), or you could do whole milk (which wouldn’t give as much creaminess to the end product). You could try a cashew or goat milk or even the yogurt, Carolyn, if you want to avoid dairy. I’m sure it’s going to be delicious. It takes time and patience. But, so worth the end result. Let me know, luv! xoxx ally

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