Softest Scramble Eggs - Quite Elegant

These bear little resemblance to the rubbery ones dished up by short-order cooks. Jean-Georges Vongerichten makes his virtually pourable, with small, fluffy curds. He does this without using excess butter or doctoring them with heavy cream. Instead, he does as his mother taught him: He whisks eggs continuously in a saucepan over medium-low heat until they achieve a texture like soft polenta. He serves them in eggshells topped with whipped cream and caviar. You can skip the embellishments for a simply excellent scramble.

• Ready In: 7 mins
• Serves: 4

Ingredients

• 4  large eggs
• 2  tablespoons  chilled butter, divided
•  cayenne
•  kosher salt
• 1⁄4 cup heavy cream, whipped to soft peaks (optional garnish)
• 3  teaspoons  caviar (optional garnish)

Directions

1. Combine eggs and 1 1/2 tablespoons butter in a small room-temperature saucepan and season lightly with cayenne and salt.
2. Place over medium-low heat and cook, whisking gently and constantly while scraping bottom and sides of pan, until eggs are just thickened, creamy, and small curds begin to form, 3–4 minutes total. (If mixture begins to stick to pan while cooking, remove from heat; whisk gently for 30 seconds, then continue cooking over heat.)
3. Remove from heat. Add 1/2 tablespoons butter; whisk until melted.
4. Season with salt; divide among small bowls. This is so elegant, make the presentation tall if you have the bowl or glass for it.
5. Serve in egg shells and top with whipped cream and caviar, if desired.