Cream Fried Eggs
Eggs fried in heavy cream instead of butter creates a creamy texture and incredible flavor. The cream separates into butter and leaves a nutty browned butter flavor. This recipe includes details to cook 2 eggs in an 8" skillet but it's fine to eyeball things! See recipe notes for more skillet recommendations.
Servings eggs
Ingredients
- 2 Eggs
- 4 tablespoons heavy cream
Instructions
- Note: it's okay to eyeball here. I'm including some skillet sizes and cream amounts if this is your first time trying this. After a couple times you'll get a feel for how much to use, how long to cook, etc. It doesn't need to be exact but give it a shot!
- Pour cream into a skillet over medium heat.
- Once it starts bubbling just a little, crack eggs on top of cream.
- Sprinkle eggs with salt and pepper.
- I like to place a lid on the pan for about 2 minutes at this point, to help trap steam and cook the top of the eggs.
- Remove lid and continue to let eggs cook to desired done-ness. Use a flexible rubber spatula to losen from the bottom of the pan and gently shake to kind of baste in the cream. If eggs are still quite undercooked and cream runs out quickly, feel free to add a little more.
- If desired, flip eggs over to cook the top side. Remove eggs from pan when desired done-ness is reached. Ideally, the cream should all evaporate by the time your eggs are done cooking so you're left with some browned butter and deliciously fried eggs.
Notes
- Recommendations (not concrete rules!) 2 eggs: 6" skillet, 3 eggs: 8" skillet, 4 eggs: 10" skillet, 5-6 eggs: 12" skillet.
- After you make Cream Fried Eggs several times, you'll get a feel for how much cream to use and how long to cook your eggs. I personally like my cream to be used up right when my eggs are done, meaning it has separated completely into butter and the butter solids have started to lightly brown for extra flavor.
- If your eggs are just about done and your cream is used up, remove pan from heat and cover with a lid for a couple minutes to finish beautifully.
- Flavor variations: Try adding some chopped fresh herbs to your cream before cooking, or a spoonful of chili crisp or pesto.
Nutrition
Serving: 1egg, Calories: 165kcal, Carbohydrates: 1g, Protein: 6g, Fat: 15g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.02g, Cholesterol: 198mg, Sodium: 71mg, Potassium: 89mg, Sugar: 1g, Vitamin A: 679IU, Vitamin C: 0.2mg, Calcium: 44mg, Iron: 1mg
Calories: 165kcal
Cost: $2
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