I’ve always cooked our eggs in butter. Homemade butter is even better. But since we’ve been enjoying milk fresh from our dairy cow, we have found that cooking eggs in cream is another delicious way to start the day.
Seeing the thick cream line in the jars of milk that fill our fridge is one of my favorites perks of having a milk cow. Delicious cream that can be made into an endless amount of wonderful foods. Butter, sour cream, cream cheese, whipped cream, ice cream, and more. Drizzled on top of pancakes and oatmeal, the options are endless.
As much as I love butter, cooking eggs in cream is a special treat that our family has come to love. Whenever I tell the girls that we’re having cream eggs for breakfast, they light up. And it’s quite often because it’s so simple. Here are our favorite ways to enjoy our eggs cooked in cream.
Tools You May Need
Cooking eggs in cream instead of butter doesn’t require anything extra, just the basics:
- Skillet (we use cast iron)
- Baking dish
Baking Eggs in Cream
When I want to make a dish full of eggs for our family without having to worry about monitoring a skillet on the stove, I bake our eggs. This is such a quick and delicious way to enjoy eggs in the morning. Because I don’t have to worry about flipping the eggs or watching over them, I can whip up a side dish such as sourdough waffles or caribou sausage to accompany them.
Baking eggs in cream is so surprisingly easy. I start by preheating the oven to 425 degrees. I use a 13 by 9 inch baking dish which accommodates two eggs for each of us. A pad of butter and a few large drizzles of cream straight from the jar (about 1/4 cup) goes into the dish. Place the dish in the oven while it heats up until the butter is melted and the cream is slightly bubbly.
Next, crack the eggs right into the hot cream. Whole or broken yolks don’t matter. Sprinkle with a little salt and pepper if desired. Pop the dish back into the oven and set a timer for 6 minutes.
Check that the whites are set and leave in another 1 to 2 minutes if necessary but don’t overcook. Allow to cool for a minute or two before serving. Delicious!
Frying Eggs in Cream
Frying eggs in a skillet is a common way to prepare them. I used to always melt a pad of butter in the cast iron and crack the eggs in. As tasty as this traditional method is, once I started frying our eggs in cream, we had a new favorite breakfast.
This couldn’t be easier. Start by heating up the skillet. I cook in cast iron so preheating is important. The skillet should be nice and hot.
Pour a little cream in, enough to completely cover the bottom of the skillet. Allow this to heat up for a few minutes until it starts to bubble lightly.
Crack the eggs in and allow to cook for several minutes, or to your preference. Flip when ready for another minute or two and then remove. That’s it!
These are especially yummy on top of toasted sourdough bread.
The texture and taste of eggs cooked in cream is such a pleasant surprise. We are still amazed at how much we love them. Having eggs fresh from our chickens and cream skimmed from our cow’s milk makes this dish all the more satisfying.