6 servings sea salt and pepper black freshly ground
3 tablespoons butter unsalted
Equipment
bowl
frying pan
whisk
spatula
Directions
Crack the eggs into a bowl.
Add the cream and whisk until the eggs look foamy and light.
Heat a 10-inch non-stick skillet over medium heat. Melt the butter until it foams, then turn the heat down to low and slowly pour in the eggs. Using a heat resistant rubber spatula, slowly stir the eggs from the outside of the pan to the center. Once the eggs begin to set, stirring slowly will create large, cloud-like curds. This sounds easy but perfect scrambled eggs that are soft and custard-like with no brown color are a sign of a really good cook. This process takes about 10 minutes. Season the eggs with a few cranks of black pepper and good salt, like fleur de sel.
Serve with a few slices of avocado and a little chopped fresh chive.
