The Best Scrambled Eggs
Instructions:
Cooked slowly for a silky texture. They’re perfect for dinner
or a lazy weekend brunch, because these are easily
cooked while you prepare other ingredients.
4 or 5 eggs
Salt and freshly ground black pepper
2 tablespoons cream
2 tablespoons butter or extra virgin olive oil
MAKES: 2 servings
TIME: 40 minutes
- Crack the eggs into a bowl and beat them just until the yolks and whites are combined. Season with salt and pepper and beat in the cream.
- Put a medium skillet, preferably nonstick, over medium heat for about 1 minute. Add the butter or oil and swirl it around the pan. After the butter melts, but before it foams, turn the heat to low.
- Add the eggs to the skillet and cook over low heat, stirring occasionally with a wooden spoon. At first nothing will happen; after 10 minutes or so, the eggs will begin to form curds.
- Do not lose patience: Keep stirring, breaking up the curds as they form, until the mixture is a mass of soft curds. This will take 30 minutes or more. Serve immediately.