Creamed Eggs Recipe

Creamed Eggs Recipe

This recipe created the best scrambled eggs I’ve had in a long time.  These scrambled eggs have a creamy texture that almost melts in your mouth.  Scrambled eggs to me have always been to crack a couple eggs in a pan and stir them here and there until they were set.  This recipe stated to stir constantly and I think it made all the difference.

I used a medium sized sauce pan and cooked the eggs over medium-low heat.  In my experience, scrambled eggs turn out better if they are cooked slowly over low heat.  I only had heavy cream, so for the half cup the recipe calls for, I used 1/4 cup of cream and 1/4 cup of whole milk.  If I would have had half and half, I would have used that instead.  These scrambled eggs would be excellent on a slice of toast since they did have a little bit of a sauce with them when they were done.  I also think that this would be really good made with a thin white sauce.

Original Recipe

Creamed Eggs.  Put into a chafing dish one teaspoonful of butter and place the pan over the fire; beat three eggs slightly, add one-half cup of thin cream and one saltspoon of pepper; turn into the butter and stir constantly as it thickens; sprinkle with salt and turn out while moist and soft.

Printed in The Sunday Leader on September 27, 1896

Scrambled eggs recipe

Creamed Eggs Recipe

Scrambled eggs recipe from 1896
Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 1 person


  • 1 tsp butter
  • 3 large eggs
  • 1/2 cup heavy cream
  • 1/2 cup milk
  • 1/4 tsp pepper
  • Salt to taste


  1. Melt the butter in a medium saucepan over medium-low heat. Beat the eggs, cream, milk and pepper together and pour into the saucepan. Stir constantly until the eggs are cooked, but still soft. Season to taste with salt.

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