Scrambled eggs in a pan, sprinkled with spring onions

Scrambled Eggs


This is a recipe for scrambled eggs or a soft and creamy omelette if you will. Whatever you name it, it is delicious and a great way to cook your eggs.

It’s easy to make creamy scrambled eggs with Ztove, as you can control the temperature, so you can easily avoid the eggs overcooking and getting rubbery. We will let you choose whether to serve the eggs for breakfast, brunch, lunch or an easy dinner!


Scrambled eggs

4 pcs. Eggs

1 dl Heavy cream 38%

0.5 tsp. Salt

Butter for frying


Spring onions or chives



Make the egg mix

Combine eggs, heavy cream and salt in a bowl and whisk until the mixture is smooth.

Cook the eggs

Heat the pan to 135°C and add butter.

Pour the egg mixture into the hot pan. Cook the scrambled eggs, stirring. The eggs should be cooked until all liquid egg mixture is gone, but they still are soft and glossy.

To serve

Chop spring onions or chives and sprinkle them over the eggs. Finish with freshly ground black pepper.


You can reduce the cream to ½ dl or leave it out completely. Likewise, you can easily omit the pepper and spring onion if it is not to your taste.