If you’ve never tried cooking your eggs in cream, you’re in for a treat. This is a method of cooking eggs in a skillet with a thin layer of cream on the bottom (as opposed to using butter, or oil). As the cream cooks, it separates into milk solids and butter. The liquid evaporates as it cooks and you’re left with a kind of caramelized browned butter situation with an egg that is almost poached, but creamy in a way you can’t achieve otherwise. I keep heavy cream stocked in my fridge, and this is our go-to method for frying eggs!
Ingredients and Equipment List
- Eggs – you can use any size of egg you like.
- Heavy Cream– I recommend heavy cream for the higher fat percentage, as opposed to regular or light cream.
- Salt and Pepper– Use this for seasoning your eggs.
- Nonstick Skillet – You can use any size of skillet, but it helps to choose one that appropriately fits your eggs, see details below.
How to Fry Eggs in Cream
Choose a skillet that has just enough room for the amount of eggs you’re cooking. For example, a 6-inch skillet works great for 1-2 eggs, an 8-inch skillet works well for 2 eggs, a 10-inch skillet works well for about 3-4 eggs, and a 12-inch skillet works well for 5-6 eggs. That’s not a concrete rule, but just a suggestion, especially if you’re trying this for the first time.
- Pour enough cream to cover the surface of your skillet.
- Turn heat to low-medium heat. The cream should start to bubble slightly rather quicky. Sprinkle a little salt and pepper over the tops of just the eggs. I like to put a lid on my pan at this point for about 2-3 minutes.
- Remove lid and continue cooking until your egg yolk is done to your liking. I like to gently move the egg around, swirling any cream in the pan. You can cook these sunny side up (meaning you never flip your egg) or cook them over easy, which means you flip the egg over to cook the top side a little as well. I’m an eggs over easy girl, so I like to flip my egg over and cook for just another minute so the top is cooked but the yolk stays soft and jammy.
- If your eggs still have a bit to cook but your cream is out, feel free to drizzle in a little more.
- When the cream to egg ratio is just right, I find that the egg finishes cooking when the cream has evaporated and separated into butter and you’re left with some browned butter eggy bits in your pan.
- Remove eggs and serve. Drizzle any butter in the pan over cooked eggs.
Tips for making cream fried eggs
- Measurements don’t have to be exact, this is just a guide! When I make these at home, I don’t measure or time anything. After a little practice you’ll find it easy to do, too.
- I suggest erring on the side of less cream, because you can always add more during the cooking process.
- If your eggs are getting close to being done and your cream has evaporated, simply remove the pan from heat and cover with a lid for a minute or two and it should finish cooking perfectly.
How to serve Cream Fried Eggs
Honestly a cream fried egg tastes so decadent, you don’t need to over complicate it, but you can serve them just as you would a normal fried egg! Some of my favorites are:
- On a toasted english muffin with cheese.
- On a slice of avocado toast.
- With waffles.
- On top of a bowl of rice and beans.
- With a side of bacon and sausage.
Variations of Cream Fried Eggs
I think the basic cream fried egg is the best, but you can also experiment with other flavor variations. Try a spoonful of chili crisp or pesto in the cream, or a sprinkling of your favorite herbs, like rosemary or thyme. Add these to the cream before you drop your eggs in!
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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