Mark Bittman’s Best Scrambled Eggs

Submitted by ratherbeswimmin

"Mark Bittman"

 

• Ready In: 40mins
• Ingredients: 5
• Serves: 2

ingredients

• 4 -5 eggs
• salt
• fresh ground black pepper
• 2 tablespoons cream
• 2 tablespoons butter or 2 tablespoons extra virgin olive oil

directions

1. Crack eggs into a bowl; beat them just until the yolks and whites are combined.
2. Season with salt and pepper; beat in the cream.
3. Place a medium skillet, preferably nonstick, over medium heat for about 1 minute.
4. Add in butter and swirl it around the pan; after the butter melts, but before it foams, turn the heat to low.
5. Add eggs to skillet and cook over low heat, stirring occasionally with a wooden spoon.
6. At first, nothing will happen; after 10 minutes or so, the eggs will begin to form curds.
7. Do not lose patience; keep stirring, breaking up the curds as they form, until the mixture is a mass of soft curds.
8. This will take 30 minutes or more; serve immediately.