Scrambled eggs are made with whisked eggs with chopped butter stirred in. You use a whisk to increase the volume and create fluffiness with the added air. Cooked on low heat in a buttered frying pan until no longer runny without being overcooked/rubbery). You do not add any liquid to scrambled eggs as it will make the end product rubbery. If you find you have to add liquid to your scrambled eggs you are cooking them with too much heat.
Creamed eggs are the French way of making scrambled eggs. They are made with heavy cream stirred into the eggs with a fork. You do not use a whisk because you do not want to incorporate air into the mixture. The cream will give the creamed eggs a soft and smooth texture and extra richness. Creamed eggs are also cooked on low heat until they are just no longer runny. They are typically poured over a slice of toasted French bread and eaten tartine-style.
Side by side comparison, with no extra ingredients to show the subtle differences in appearance. Scrambled eggs to your left, creamed eggs to your right. Same size eggs, one egg each. The scrambled egg has a bit more volume, the creamed egg wins on taste and texture.
Creamed eggs are the French way of making scrambled eggs. They are made with heavy cream stirred into the eggs with a fork. You do not use a whisk because you do not want to incorporate air into the mixture. The cream will give the creamed eggs a soft and smooth texture and extra richness. Creamed eggs are also cooked on low heat until they are just no longer runny. They are typically poured over a slice of toasted French bread and eaten tartine-style.
Side by side comparison, with no extra ingredients to show the subtle differences in appearance. Scrambled eggs to your left, creamed eggs to your right. Same size eggs, one egg each. The scrambled egg has a bit more volume, the creamed egg wins on taste and texture.