Velvety Scrambled Eggs

Name: Velvety Scrambled Eggs
Total time: 600 s
Yield: 1 or 2 servings
Cuisine: American
Ingredients: 4 eggs; Generous pinch of salt; Freshly ground black pepper; 2 tablespoons minced fresh herbs such as parsley, chives or tarragon; 4 tablespoons heavy cream; Buttered toast, for serving

Ricardo @tallcook

Manhattan, New York, United States

This is a wonderful way to make scrambled eggs that incorporates the Chinese cuisine method of eggs gradually being dropped in a hot liquid. It was published by Kenji López-Alt in The New York Times. It makes creamy, sumptuous scrambled eggs. Whenever I have heavy cream in the fridge, this is the way I make eggs.

#breakfast #American

Ricardo @tallcook

Manhattan, New York, United States

Saved

Ingredients

10 minutes

1 or 2 servings

4eggs
Generous pinch of salt
Freshly ground black pepper
2 tablespoonsminced fresh herbs such as parsley, chives or tarragon
4 tablespoonsheavy cream
Buttered toast, for serving

Saved

Steps

10 minutes

1

Break the eggs into a bowl. Add the salt and a few grinds of pepper. Add most of the herbs (if using), reserving a big pinch to garnish the finished eggs. Using a fork, beat the eggs very thoroughly, at least 30 seconds, until no streaks of white remain. You can proceed to Step 2 right away, but for even more tender results, allow the eggs to rest 10 to 15 minutes after salting and beating them.
2

Heat 3 tablespoons of the cream in a small (8-inch) nonstick, well-seasoned cast-iron or carbon-steel skillet over medium-high heat until it bubbles vigorously, about 30 to 45 seconds. Reduce heat to medium-low.
3

Drizzle the eggs from the bowl into the cream in a thin, steady stream, moving the bowl so that the eggs are drizzled all along the surface of the pan. Let the eggs rest for about 15 seconds, then begin stirring and folding slowly and steadily with a rubber spatula until the eggs are as done as you like them.
4

Remove the pan from heat and immediately drizzle in the remaining cream and stir vigorously to incorporate. Immediately transfer to the serving plate, sprinkle with remaining herbs and a few grinds of black pepper. Serve right away with toast.