If you want the creamiest scrambled eggs possible, you might want to rethink reaching for butter or milk – a chef has shared two surprising ingredients that could make all the difference.
Nobody wants rubbery scrambled eggs to start their morning, so if your egg-making abilities aren't quite hitting the mark and you're ending up with a less-than-appetising result, two key ingredients could well be your saving grace.
When prepared properly, scrambled eggs are flavoursome, delicious and the ideal protein-packed way to kick off the day. A single egg contains 6g of protein, and a decent portion of scrambled eggs requires considerably more than just one. However, if you'd instinctively reach for butter or milk in pursuit of that perfect, slightly softer texture, you might want to think twice – because according to one chef, this isn't actually the right approach. In fact, the secret ingredients are likely ones you'd never have considered adding yourself.
So if the answer isn't milk or butter — which you'd naturally assume would make eggs as creamy as possible — what exactly should you be using instead?
TikTok user @foodmymuse revealed if you want to make "the best eggs," you need to follow her recipe, because they'll be incredible every single time.
She said: "Crack your eggs into a bowl, and the secret here is adding an extra yolk, trust me. Whisk them and strain, add butter to a pan and cook the eggs on low, undisturbed. Once they start setting, push them in so they all cook. Once almost done, add in crème fraîche."
She explained she prefers to season her food right at the end, and that's precisely what she recommends — though naturally, if you'd rather season throughout the cooking process, that's entirely your call.
When she presented them in the video, she remarked on "how creamy" they look, noting she prefers to serve hers with chives. The finished result looked so mouth-watering that it had viewers drooling in the comments section.
One viewer described the recipe as "elegant and decadent," while others said they definitely "want to try" incorporating these two additional ingredients into their own cooking.
"Yes, the crème fraîche makes them so creamy and good!" one woman enthused. Another pointed out that sourcing "good eggs" rather than budget ones can also make a tremendous difference to the overall quality.
Why does an extra egg yolk and crème fraîche make a difference?
Both crème fraîche and an additional egg yolk make scrambled eggs creamier by altering the balance of water, fat, and proteins in the pan, slowing the tightening process and encouraging a softer set.
Eggs transform from liquid to curds when their proteins unfold and bond together as they heat up. Introducing crème fraîche brings extra fat and a touch of acidity.
The fat coats and separates some of the egg proteins, making it more difficult for them to form a dense network, which keeps the curds tender and soft.
The subtle acidity also encourages the proteins to coagulate more gently, helping them set into a finer, silkier texture rather than seizing up abruptly.
An additional yolk works for a somewhat different reason. Yolks are packed with fat and, importantly, emulsifiers such as lecithin. Yolks also contain fewer of the "firm-setting" proteins present in whites, so adjusting the balance towards yolk naturally shifts the final texture towards softer, richer curds.
Combined, you're boosting fat and emulsifiers while slightly tempering protein bonding, which results in smaller curds, reduced moisture loss, and a markedly more velvety scramble.
