Cream fried eggs are quite possibly the best way to fry eggs, and if you've never tried this culinary delight, you're in for a treat. Eggs fried in cream are pure magic: the eggs turn out soft and tender, and the cream adds a rich flavor and unbeatable texture. The simple addition of cream transforms a basic dish into something really special!
Cream fried eggs, or simply cream eggs as my family calls them, are a total breakfast game changer.
We enjoy this dish so much that I end up making it for my family at least 2-3 times a week. It's also frequently part of our lunch as well as a breakfast-for-dinner staple (along with crispy feta fried eggs and skillet asparagus and eggs!).
why fry eggs in cream?
Cream eggs are just what they sound like: eggs fried in cream.
A bit of heavy cream works culinary magic when added to the pan. The cooking process allows the milk solids to toast in the same way that they do when browning butter.
This leaves you with thickened, slightly caramelized cream that melds into the eggs and does wonders for both flavor and texture.
The eggs turn out silky and tender, and the taste? So unbelievably good. In fact, you may never be able to make regular fried eggs again.
Cream-fried eggs are:
- Rich and indulgent with a flavor similar to brown butter
- A wonderful way to elevate your basic fried egg
- A simple method for cooking eggs in a pan- no flipping required!
- Ultra tender, thanks to the cream as well as the cooking method which traps steam and moisture and keeps heat on low
- Naturally low carb and keto-friendly - a great breakfast addition for blood sugar balance.
ingredients for cream fried eggs
A handful of simple ingredients is all it takes to make the best eggs ever:
- Whipping cream or heavy cream: This is a must, and I don't recommend any dairy-free substitutes. You just can't mimic the rich flavor of caramelized cream!
- Eggs: My recipe uses 7-8 large eggs (preferably pasture-raised) when I make these for my family of five, but if you're cooking for fewer people you can easily halve this recipe.
- Seasonings: I like fine sea salt, pepper, garlic powder and a sprinkle of red pepper flakes at the end.
how to make cream eggs
There are a few different methods out there but I've found that this process makes cream eggs the way I like them most: slightly yolky with rich, slightly-toasted cream.
You'll start by cooking some of the moisture out of the cream before adding the eggs (this is especially important if you want more caramelized, crispy edges).
The eggs cook sunny side up until the whites set, then you'll cover the pan over low heat to cook until the eggs are done to your liking. This usually takes just a few minutes for somewhat yolky eggs.
Here's a look at steps but be sure to check out the printable recipe card at the bottom of the page for full details:
Preheat a medium skillet (use one with a lid) over medium heat. Add the cream. Heat until it simmers and let it cook for a couple of minutes, stirring with a soft spatula. This will cook and thicken the cream.
Crack the eggs into the cream (you can even baste them with the cream, if you'd like!). Sprinkle with the garlic powder, salt, and pepper. Reduce the heat to medium-low and let the eggs cook until the egg whites look set.
Cover the pan with a lid. Turn down the heat to low and continue cooking until the eggs are done. For yolky eggs, this takes me about 2 more minutes.
Serve with a sprinkle of red pepper flakes, fresh herbs, or hot sauce.
recipe tips for the best results
- I like to cook out some of the liquid from the cream which helps the cream caramelize as it cooks more along with the eggs. This isn't necessary, however, and if you would like the eggs to have more liquid to them, you can add in the eggs as soon as the cream is hot. Alternatively, you can cook the cream even longer- you'll see the milk solids toast and darken the longer the cream heats in the pan.
- A nonstick skillet works well but isn't necessary. I often use a stainless steel skillet or another heavy-bottomed pan.
- There is a lot of flexibility in this recipe, in both the method and the amounts for each ingredient. You certainly eyeball the amount of cream used, or reduce it to just a few tablespoons of cream.
variations of cream fried eggs
- Spicy heavy cream eggs: These are wonderful with a small spoonful of chili crisp or a bit of salsa macha.
- Add-ins: Mix in some chopped bacon, prosciutto, crumbled sausage, or pre-cooked veggies like mushrooms, caramelized onions, or asparagus! Scatter them around the eggs before covering the pan with the lid.
- Herbs and seasonings: There are so many other ways to modify the flavors. Add some fresh thyme to the pan (when the cream goes in), or top the eggs with fresh chives or dill. As for seasonings, other options that taste great include a dash of onion powder, regular or smoked paprika, truffle salt/seasoning, harissa seasoning, or a little chili powder.
- Small-batch cream fried eggs: If you're cooking for only 1-2 people, use a small skillet and cut the recipe in half.
storage and reheating
Cream fried eggs are best enjoyed warm, immediately after cooking.
If you end up with leftovers, you can store them in an airtight container in the fridge for up to three days.
Reheat them in a small skillet or in the microwave until warmed through (the texture will not be as silky and may turn out a little rubbery).
you might also love
- Spicy Chili Scrambled Eggs
- Crispy Feta Fried Egg on Avocado Tomato Tortilla
- High-Protein Breakfast Biscuits
Cream Fried Eggs
Cream fried eggs are a simple way to elevate an everyday breakfast staple. The eggs cook gently in a shallow pool of cream, which steams the whites, softens the edges, and creates a silky, custard-like texture. The result is tender whites, rich yolks, and an almost caramelized cream sauce that's incredibly delicious.
Ingredients
- ½ cup whipping cream or heavy cream
- 7-8 large eggs, preferably pasture-raised
- ⅛ teaspoon garlic powder
- generous sprinkle of fine sea salt
- freshly-ground black pepper
- toppings of choice: red pepper flakes, chili crisp, or fresh herbs like dill or chives
Instructions
- Preheat a medium skillet (use one with a lid) over medium heat.
- Pour in the cream. Heat until it simmers and let it cook for about 2 minutes, stirring frequently with a spatula. This will cook out some of the liquid and thicken the cream.
- Reduce the heat to medium-low and crack the eggs into the cream. If desired, you can baste the eggs with spoonfuls of hot cream. Sprinkle the eggs with the garlic powder, salt, and pepper. Let them cook until the whites look set, about 1-2 minutes.
- Cover the pan with a lid and turn the heat down to low. Continue cooking for about 2-4 more minutes or until the eggs are done to your liking. For yolky eggs (over easy), this takes about 1-2 minutes for the trapped steam to lightly cook the tops of the eggs. If you like your eggs over medium or over hard, you'll cook them about 3-4 more minutes after covering them with the lid.
- Uncover and top with red pepper flakes or fresh herbs. Serve warm and enjoy!
Notes
- Cut the ingredient amounts in half for a smaller serving size of 2 people. This recipe is flexible, but a good rule of thumb is about 1 to 1-½ tablespoons of cream per egg.
- The cooking time will vary based on several factors, including the thickness of your skillet, your stovetop temp, and how you like your eggs.
- I like to cook out some of the liquid from the cream which helps the cream caramelize as it cooks. If you prefer creamier whites, you can add the eggs as soon as the cream is hot. Alternatively, you can cook the cream even longer— you’ll see the milk solids toast and darken the longer the cream heats in the pan.
- A nonstick skillet works well but isn't necessary. I often use a stainless steel skillet or another heavy-bottomed pan.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 249Total Fat: 20gSaturated Fat: 10gUnsaturated Fat: 10gCholesterol: 409mgSodium: 152mgCarbohydrates: 2gNet Carbohydrates: 2gFiber: 0gSugar: 1gProtein: 14g
This nutritional information is approximate and is provided for convenience as a courtesy.
Did you make this recipe? Let me know!