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