Scrambled Eggs Fraiche

Scrambled Eggs Fraiche


"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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15 m servings 651 cals
Serving size has been adjusted!
Original recipe yields 1 servings


  • Calories:
  • 651 kcal
  • 33%
  • Fat:
  • 62.8 g
  • 97%
  • Carbs:
  • 4.8g
  • 2%
  • Protein:
  • 20.7 g
  • 41%
  • Cholesterol:
  • 660 mg
  • 220%
  • Sodium:
  • 1349 mg
  • 54%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  • Ready In

  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.


Read all reviews 4
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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!

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!

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