This recipe appears in:Tips and Tricks for the Best Scrambled Eggs, Your Way
This recipe produces very delicate scrambled eggs with tiny curds and a spoonable, almost pourable consistency. It's not your average breakfast-egg recipe, but works great spooned onto toasts and topped with things like caviar, smoked salmon, or lobster.
- 3 large eggs, beaten
- 1/8 teaspoon kosher salt
- 1 tablespoon unsalted butter
- 2 tablespoons cream or milk (optional; see note above)
- Freshly ground white or black pepper
In a small saucepan, combine eggs, salt, butter, and milk or cream, if using. Set over low heat and cook, whisking constantly, until eggs thicken to a custardy consistency, 5-10 minutes. Remove from heat, season with pepper and serve right away.