Scrambled Eggs: How to make them Creamier.

Creamy scrambled eggs on a grey plate on a marble background

In the first of a new series at Fork and Twist called “How too’s”, we are going to teach you how to get your scrambled eggs creamier. We’re talking the creamiest of the creamy eggs, creamier than you’ve ever been able to make and it’s made without cream and without milk. Without oil and without butter. HOW you ask? It’s all down to technique. 

Creamy scrambled eggs on a fork on a white background

So, no cream, no milk, no butter or extra added fat. Now you’re asking how do these eggs even become creamy at all, let alone the creamiest eggs in existence? Here’s the secret: steam and time. Set a heat proof bowl over a saucepan with an inch and a half of simmering water in the bottom and gently scramble the eggs. It’s how you’d normally melt chocolate, but this time allow the bowl to get a bit hotter and gently cook the eggs slowly until they become thick, creamy and scrambled.


It takes a bit longer than normal scrambled eggs to cook these, roughly 15 minutes depending on the amount of eggs. Between 4-6 eggs seems to be about right. For two people, as part of a cooked breakfast 6 eggs is perfect. For two people where the egg is the main act, such as scrambled eggs on toast, 4 eggs each is a good generous portion. The least amount of eggs to be used is 3, any less than that and they cook too quickly. Plus, you’ll want more!

Creamy scrambled eggs on a grey plate on a marble background close up

The main points to note when cooking these are:


  1. The bowl should not be touching the water. Fill the pan and inch and a half full and use a smaller saucepan.
  2. The water should simmer and not boil. The difference is the bubble size. The bubbles when simmering are small.
  3. Really fresh eggs always produce a creamier end product. For best results use the freshest you can find.
  4. Don’t bother adding cream or milk, it’s not needed. You don’t need the extra calories anyway!
  5. Butter. Butter makes everything taste better, including these eggs. Feel free to add a generous knob of butter, around 20g per 4 eggs will produce something so luxurious you will not want to share any of it! But save this for special occasions, as it’s heavy on the Calories. The eggs are really special even without out it.
  6. Stir the egg mix often. Little and often at the start, but when they start to thicken and scramble start stirring more frequently to avoid large lumps and overcooking. 
  7. These need a good amount of attention towards the end. Do not leave these unattended as they will more than likely overcook. Keep a close eye on them as they start to thicken quickly and will soon go over if you’re not careful.
  8. It takes time to cook these eggs. Allocate about 15 minutes. It seems a lot for eggs, but it’s worth every second.

Check out this short reel below which quickly runs through the cooking process and various stages.

Let’s cook!

Creamy scrambled eggs on a grey plate on a marble background

Creamy Scrambled Eggs

A guide on how to make the creamiest scrambled eggs you've ever made. This one's a keeper.
Cook Time 15 minutes
Total Time 15 minutes
Course Breakfast
Cuisine British
Servings 2 people
Calories 216 kcal


  • Small saucepan
  • Kettle
  • Heat proof bowl. Glass is best.
  • Whisk/fork
  • Wooden Spoon


  • 6 Large Eggs
  • 1/2 tsp Maldon Sea Salt


  • Boil the kettle
  • Put some plates in a warming drawer, or oven on a low heat.
    These eggs get cold quick so a warm plate is crucial.
  • Get a saucepan on a high heat on the stove, add the boiled water to the pan.
  • Add the bowl on top of the pan. Crack the eggs into the bowl and whisk. Add salt.
  • Let the water come to a simmer, then turn the heat down to medium low. The water should not have a rolling boil.
  • Stir the eggs often, and allow them to come up to temperature. They should start to thicken after 10 minutes.
  • When the egg starts to thicken and begins to scramble keep stiring often. For example, once every 5-10 seconds.
  • When the egg reaches the right consistency remove from the heat and serve straight away.
    For the right consistency refer to the video above the recipe card.
    In essence, the consistency should be a thick creamy sauce with small scrambled egg lumps scattered all over. It should be piping hot and not runny. It should coat the back of the spoon and stick to it. You should be able to spread it on toast almost like a paste.


  1. Don't boil the water aggressively
  2. Don't let the water touch the bottom of the bowl
  3. Stir often at the start, and constantly towards the end.
  4. Heated plates keep the eggs warmer for longer
  5. Take your time, and give it some TLC. It will repay you!
Keyword Eggs
Nice to meet you!

Nice to meet you!

I'm James. A full time technical analyst and part time home cook. I live in London, England and run the Fork & Twist website. I'm passionate about good food and I'm so happy you're checking out one of my recipes.