Scrambled Eggs Recipe
Prep Time
Serves
Cooking Mode
4 eggs
2 tbsp 18% table cream
¼ tsp sea salt
freshly ground pepper to taste
dash hot sauce (optional)
2 tbsp butter
1 tbsp finely chopped fresh chives for garnish (optional)
4 eggs
2 tbsp 18% table cream
¼ tsp sea salt
freshly ground pepper to taste
dash hot sauce (optional)
2 tbsp butter
1 tbsp finely chopped fresh chives for garnish (optional)
Directions
1Into a medium bowl, add eggs, cream, salt, pepper and hot sauce (if using); whisk until slightly frothy and fully incorporated, about 30 sec. Set aside.
2Add butter to a large non-stick or cast iron skillet over medium-low heat; swirl around until butter melts.
3Pour in egg mixture; using a heatproof silicone spatula, stir continuously until eggs are mostly cooked through, about 3 minutes. Do not allow to dry out. Remove from heat while a tiny bit of wet egg remains in the cooked egg; eggs will continue to cook in their own heat.
4Transfer to plate and garnish with fresh chives (if using); serve with toast.
Tips
1
For dairy-free scrambled eggs, substitute cream for unsweetened soy, almond or rice milk, or water, and use olive oil instead of butter.
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Personal Note
Personal Note