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French Soft Scrambled Eggs

Source of Recipe


Williams-Sonoma



List of Ingredients



• 8 eggs
  
• 3 Tbsp heavy cream
  
• Salt and freshly ground pepper, to taste
  
• 4 Tbsp (½ stick) unsalted butter, at room temperature
  






Instructions



1. In a bowl, combine the eggs, cream, salt and pepper. Beat with a whisk or fork until well blended.
   
   
2. In a fry pan over low to medium-low heat, melt 2 tablespoons of the butter. Add the eggs. Using a flexible spatula, stir continuously, reaching the bottom and edges of the pan, until the eggs begin to thicken and break into curds. Keep stirring until the eggs are creamy and done to your liking, 10 to 15 minutes total.
   
   
3. Cut the remaining 2 tablespoons butter into small cubes and add to the eggs. Stir briefly until the butter melts and is fully incorporated. Serve immediately.
   
   Serves 4