Not butter or milk – add 2 things to scrambled eggs for creamy results

Nobody wants rubbery scrambled eggs in the morning, so if you’re accidentally giving yourself the ick because your egg-making skills aren’t up to scratch, then two ingredients could save the day.

Scrambled eggs, when done properly, are flavourful, delicious, and the perfect protein-packed way to start the day. In just one egg, there is 6g of protein, and scrambled eggs need more than one egg.

But if you’d automatically reach for butter or milk to try and get that perfect, slightly sloppier texture, think again, because this isn’t the way you should be cooking your eggs, according to one social media chef.

In fact, the secret ingredients are probably things that you would never have thought to add yourself.

So, if the secret isn’t milk or butter, which surely makes the eggs the creamiest they could possibly be, what should you be adding in as an alternative?

TikTok user @foodmymuse shared 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 likes to salt her food at the very end, so that’s what she recommends people do – but of course, if you prefer, you can season during the process.

When she served them up on the video, she commented on “how creamy” they look, saying she prefers to serve hers with chives. And the finished product looked so tasty that it had people salivating in the comments.

Someone said the recipe looked “elegant and decadent,” with some added they definitely “want to try” using these two additional ingredients.

“Yes, the crème fraîche makes them so creamy and good!” a woman agreed. Somebody added that getting “good eggs” rather than cheaper ones can also make a massive difference in quality.

Why does an extra egg yolk and crème fraîche make a difference?

Crème fraîche and an extra egg yolk both make scrambled eggs creamier because they change the balance of water, fat and proteins in the pan in a way that slows tightening and encourages a softer set.

Eggs turn from liquid to curds when their proteins unfold and link up as they heat. Adding crème fraîche adds fat and a little acidity. The fat coats and separates some of the egg proteins, which makes it harder for them to bond into a dense network, so the curds stay tender.

The slight acidity also nudges the proteins to coagulate more gently, helping them set into a finer, silkier texture rather than tightening abruptly.

An extra yolk helps for a slightly different reason. Yolks are rich in fat and, crucially, emulsifiers like lecithin. Yolks also have fewer of the “firm-setting” proteins found in whites, so shifting the mix toward yolk naturally biases the final texture toward softer, richer curds.

Put together, you’re increasing fat and emulsifiers and slightly moderating protein bonding, which leads to smaller curds, less moisture loss, and a noticeably more velvety scramble.