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How To Make Creamy Scrambled Eggs

No more rubbery scrambled eggs! These are soft and creamy and will melt in your mouth.
Course Breakfast
Cuisine American
Prep Time 2 minutes
Cook Time 2 minutes
Total Time 4 minutes
Servings 1
Author foodnessgracious


  • 1 tbsp butter
  • 3 large eggs
  • 2 tbsp mascarpone cheese
  • pinch of salt and black pepper
  • 1 tbsp chopped chives plus more for garnish
  • 1-2 slices crusty bread, toasted


  • Toast your bread and set aside.
  • Place a small non stick pan over medium heat and melt the butter.
  • Crack the eggs into a small bowl and beat with a fork.
  • Turn the heat down to medium-low and add the eggs.
  • Using your fork continuously and quickly whisk the eggs in a circle motion until they begin to thicken.
  • When the eggs have thickened but are still wet ad look like they are not done, add the mascarpone and gently mix it through the eggs with the fork until it has melted.
  • The eggs should be soft and loose and you can probably take the pan off the heat at this stage.
  • Season with salt and pepper and fold in the chives.
  • Place the eggs on top if your toast and garnish with extra chives.
  • Serve at once.