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 (15g) unsalted butter
- 2 tablespoons (30ml) cream or milk (optional; see note)
- 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 to 10 minutes. Remove from heat, season with pepper, and serve right away.
Cream or milk will make slightly richer, moister eggs, but is not required.