New Recipe: Cream-Fried Eggs – The Washington Post

The next time you’re frying eggs, skip the butter, oil or bacon grease and reach for the cream, writes Lisa Steele in “The Fresh Eggs Daily Cookbook.” After simmering in the dairy, the eggs will have a creamy, tangy flavor from the cream that reduces and caramelizes a bit. Serve them on their own, or with toast, biscuits and/or a salad dressed with a light vinaigrette (see related recipes).The dish works well as a quick breakfast, lunch or dinner — and even celebratory brunch. It also is a great way to use up that last bit of heavy cream lingering in your refrigerator.

Total time: 20 mins


2 – 4

Tested size: 2-4 servings

  • 1/2 cup heavy cream

  • Fine salt

  • Freshly cracked black pepper

  • 4 large eggs

  • Fresh thyme leaves, for serving (optional)

  • Toast or biscuits, for serving (optional)

  • Frisee salad, for serving (optional)

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In a large skillet over medium-high heat, add the cream and swirl the pan to cover the bottom. Lightly season with salt and pepper and heat until the cream starts to boil, about 1 minute.

Carefully crack the eggs into a small bowl and gently slide them into the cream. As the eggs cook, the cream will boil, start to evaporate and the butter fats will start to caramelize around the edges. Watch carefully, and turn down the heat if the cream begins to burn.

Cook until the egg whites are set but the yolks are still a little runny, 5 to 8 minutes (a couple of minutes longer, if you want firmer yolks.)

Remove from the heat and use a spatula to separate the eggs and slide them onto plates. Scoop up any caramelized cream bits and add them to the plates. Lightly season with more salt and/or pepper, sprinkle with the thyme, if using, and serve with toast or biscuits and/or a lightly dressed frisee salad, if desired.

Recipe Source

Adapted from “The Fresh Eggs Daily Cookbook” by Lisa Steele (Harper Horizon, 2022).

Tested by Ann Maloney.

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