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Scrambled Eggs Fraiche

Rated as 3.6 out of 5 Stars

"This is a wonderful, slightly creamy egg dish. The chopped parsley gives it tons of great color! If you can't find creme fraiche in your grocery store, just combine 1 tablespoon of buttermilk with 1 cup heavy whipping cream. Stir together and pour into a jar. Very lightly screw the lid on and let sit for 5 to 8 hours. This it can be refrigerated for 10 to 14 days."
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Ingredients

15 m servings 651 cals
Original recipe yields 1 servings (1 serving)

Directions

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  1. Beat eggs in a bowl with an electric mixer until thick and frothy, 1 to 2 minutes. Fold in parsley, black pepper, salt, and white pepper.
  2. Melt butter and olive oil together in a nonstick skillet over medium heat; reduce heat to low. Cook and stir egg mixture in hot butter and oil until eggs begin to set, about 1 minute. Stir in 1 tablespoon creme fraiche; cook and stir until eggs are set, 2 to 3 minutes more. Transfer to a plate and garnish with remaining creme fraiche.

Nutrition Facts


Per Serving: 651 calories; 62.8 g fat; 4.8 g carbohydrates; 20.7 g protein; 660 mg cholesterol; 1349 mg sodium. Full nutrition

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Reviews

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The spices are way too much for the 3 eggs called for in the recipe, and it looks nothing like the picture. It turned out green/gray with all the parsley and pepper, and tasted like i just like...

This was very tasty, but I did feel that 3 tablespoons of fat was a bit much, so I halved it and it was still very creamy & rich. I definitely will make this again!

I have made this a few times and after the first time it is clear that the amount of the ingredients is wrong. 2 Tbs of parsley flakes is WAY TOO MUCH for 3 eggs. I changed it to 2 tea spoons an...

Try a tablespoon of heavy cream per egg and beat with a whisk just until the egg is blended well. I like thinly sliced green onion blades and minced jalapeno for flavor enhancement. When I hav...

Very good. I eliminated the salt and it was still just fine!