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French Soft Scrambled Eggs




Source of Recipe


Williams-Sonoma Kitchen.


List of Ingredients




8 eggs
3 Tbs. heavy cream
Salt and freshly ground pepper, to taste
4 Tbs. (1/2 stick) unsalted butter, at room
temperature


Recipe



In a bowl, combine the eggs, cream, salt and pepper. Beat with a whisk or fork until well blended.

In a fry pan over low to medium-low heat, melt 2 Tbs. 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.

Cut the remaining 2 Tbs. butter into small cubes and add to the eggs. Stir briefly until the butter melts and is fully incorporated. Serve immediately. Serves 4.