Description
These best fluffy eggs are ultra-soft, creamy, and perfectly seasoned. Made with just three simple ingredients — eggs, heavy cream, and salt — they’re the ultimate comfort breakfast that feels gourmet with minimal effort.
Ingredients
Scale
- 9 eggs
- ½ cup heavy cream
- 1 teaspoon kosher salt
Instructions
- Whisk the eggs and cream.
In a large bowl, crack the eggs and add the heavy cream and salt. Whisk vigorously for 30–45 seconds until the mixture is completely smooth and pale yellow — this step is crucial for incorporating air, which creates that signature fluffiness. - Preheat your pan.
Set a nonstick skillet over low to medium-low heat. Add a small knob of butter or a drizzle of oil if desired. The pan should be warm but not sizzling — if it’s too hot, the eggs will seize and turn rubbery. - Cook slowly and gently.
Pour the egg mixture into the pan and let it sit for about 10 seconds. Then, using a silicone spatula, gently push the eggs from the edges toward the center, forming soft folds. Keep the heat low and continue this motion until curds begin to form. - Remove before fully set.
When the eggs are mostly cooked but still slightly glossy, remove the pan from heat. The residual warmth will finish cooking them perfectly, leaving them soft and silky. - Serve immediately.
Fluffy eggs are best eaten fresh! Serve on buttered toast, over sautéed spinach, or topped with chives, herbs, or cheese if desired.
Notes
The active cooking time is short, but patience is everything here. Keep your heat low — too hot, and you’ll lose that dreamy texture. A silicone spatula helps you fold gently without breaking the curds. For an extra boost of flavor, cook them in butter instead of oil, and serve them right off the stove for maximum creaminess.