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mexican creamer in scrambled eggs recipe
Chef Ava

Mexican Creamer in Scrambled Eggs

A rich and creamy twist on classic scrambled eggs, featuring Mexican crema for a smooth, velvety texture with a deliciously mild tang. Perfect for breakfast or brunch!
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 2
Course: Poached Eggs
Cuisine: Poached Eggs
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 4 large eggs
  • 2 tablespoons Mexican crema or sour cream as a substitute
  • 1 tablespoon unsalted butter or olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder optional
  • 1/4 cup crumbled queso fresco or Cotija cheese optional
  • 2 tablespoons chopped cilantro or chives for garnish
  • Warm tortillas or toast for serving

Method
 

Whisk the Eggs:
  1. In a bowl, whisk together the eggs, Mexican crema, salt, black pepper, and garlic powder (if using) until smooth.
Heat the Pan:
  1. In a nonstick skillet, melt the butter over low-medium heat. Swirl to coat the pan evenly.
Cook the Eggs:
  1. Pour the egg mixture into the pan. Let sit for a few seconds, then stir gently with a spatula, pushing the eggs from the edges to the center.
  2. Cook slowly, stirring frequently, until the eggs are soft, fluffy, and just set.
Serve & Garnish:
  1. Remove from heat and top with crumbled queso fresco and fresh cilantro or chives.
  2. Serve immediately with warm tortillas or toast.

Notes

  • For extra flavor, add sautéed onions, jalapeños, or diced tomatoes.
  • Mexican crema is key for its smooth texture, but sour cream or heavy cream can be used as substitutes.
  • Cook on low heat for soft, velvety eggs—high heat makes them dry.