Scrambled Eggs

  • Yield: Serves 2
Scrambled Eggs


  • 4 large eggs
  • 2 tablespoons heavy cream
  • Coarse salt and freshly ground pepper
  • 2 tablespoons unsalted butter


  1. Whisk together eggs and cream; season with salt and pepper. Melt butter in a medium nonstick skillet over medium heat; add eggs. Using a rubber spatula, stir to create curds, pushing the eggs from the edge of the skillet towards the center. Cook until set, 3 to 4 minutes.


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