Scrambled Eggs

READY IN: 10mins




  • Heat 1-2 inches water in the bottom of a heavy saucepan or double boiler until just simmering- not boiling.
  • Place eggs, cream, and salt in a small mixing bowl, and with a fork, whisk until it is fairly homogenized (mass of white will start to break up), but take it easy- don't try to make whipped cream or meringue here.
  • Place a stainless mixing bowl or top of the double boiler over the water and add the butter to the pan, swirling it as it melts.
  • When the butter is completely melted, add the eggs to the pan.
  • You should not see instant action around the edges of the egg- if you do, your heat is way too high.
  • Don't jump right in with your spoon and stir the things to death.
  • As they start to cook, you will see curds form from the bottom.
  • Using a spoon or spatula, gently lift these curds to the top to allow the uncooked egg to flow beneath.
  • As it cooks more, it will be more a matter of lifting and folding, than stirring them briskly.
  • When the eggs are almost set (still a little wet looking), remove them from the pan, as they will cook a little more on their own.
  • If you desire smaller curds, you can chop the egg a bit and stir lightly.
  • Garnish with fresh herbs, such as chives, chervil, parsley or tarragon before serving.