Scrambled Eggs

Total Time: 10 mins Preparation Time: 5 mins Cook Time: 5 mins

Ingredients

• Servings: 1
• 1/2 tablespoon butter
• 3 large eggs
• 1 tablespoon heavy cream
• 1/4 teaspoon kosher salt
• 1 tablespoon snipped fresh herbs of choice (optional)

Recipe

• 1 heat 1-2 inches water in the bottom of a heavy saucepan or double boiler until just simmering- not boiling.
• 2 place eggs, cream, and salt in a small mixing bowl, and with a fork, whisk until it is fairly homogenized (mass of will start to break up), but take it easy- don't try to make whipped cream or meringue here.
• 3 place a stainless mixing bowl or top of the double boiler over the water and add the butter to the pan, swirling it as it melts.
• 4 when the butter is completely melted, add the eggs to the pan.
• 5 you should not see instant action around the edges of the egg- if you do, your heat is way too high.
• 6 don't jump right in with your spoon and stir the things to death.
• 7 as they start to cook, you will see curds form from the bottom.
• 8 using a spoon or spatula, gently lift these curds to the top to allow the uncooked egg to flow beneath.
• 9 as it cooks more, it will be more a matter of lifting and folding, than stirring them briskly.
• 10 when the eggs are almost set (still a little wet looking), remove them from the pan, as they will cook a little more on their own.
• 11 if you desire smaller curds, you can chop the egg a bit and stir lightly.
• 12 garnish with fresh herbs, such as chives, chervil, parsley or tarragon before serving.