Recipe for Soft and Creamy Scrambled Eggs

This breakfast dish consists of eggs and cream cooked slowly in a pan with butter.

Ingredients

• 4 large eggs
• 30 milliliters heavy cream
• 30 grams unsalted butter
• 2 grams salt
• 1 gram black pepper
• 5 grams fresh chives

Preparation

1. Crack 4 eggs into a bowl and whisk thoroughly until no streaks of egg white remain
2. Stir in 30 milliliters heavy cream and a pinch of salt and pepper
3. Melt 30 grams butter in a non-stick pan over medium-low heat until it begins to foam
4. Pour in the eggs and let them sit for 20 seconds until the bottom begins to set
5. Gently push the eggs across the pan with a spatula to create soft folds for 3 minutes
6. Remove from heat when eggs look slightly wet and garnish with chives

Tips

• Remove the pan from the heat when the eggs look slightly wet as they will finish cooking on the plate
• Use a low heat setting to prevent the eggs from becoming rubbery and dry
• Adding the salt before cooking helps break down the egg proteins for a more tender curd