Scrambled eggs are a breakfast classic, but with just one simple ingredient, you can take them from ordinary to extraordinary. The secret? Heavy cream.
Ingredients: 4 large eggs 2 tablespoons heavy cream Salt and pepper to taste Butter or oil for cooking
Instructions: Whisk the Eggs and Cream: In a mixing bowl, crack the eggs and add the heavy cream. Whisk until the eggs and cream are fully combined and the mixture is slightly frothy.
The cream should be thoroughly mixed in, creating a pale yellow mixture.
Season: Add a pinch of salt and pepper to taste. Whisk again to incorporate the seasoning evenly.
Heat the Pan: Heat a non-stick skillet over medium-low heat. Add a small knob of butter or a drizzle of oil to the pan and let it melt, coating the bottom.
Cook the Eggs: Pour the egg mixture into the skillet. Let it sit for a few seconds to begin setting, then gently stir with a spatula, pushing the eggs from the edges toward the center. Continue to stir occasionally, allowing the eggs to cook slowly and evenly.
Perfectly Soft Scramble: Cook until the eggs are just set but still slightly runny, as they will continue to cook after you remove them from the heat. If you prefer your eggs more well-done, cook them a bit longer, but be careful not to overcook, as they can become dry.
Serve Immediately: Transfer the scrambled eggs to a plate and serve immediately. Enjoy the creamy, fluffy texture that the heavy cream adds.
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