Ingredients
Scale
- 2 eggs
- 1 1/2 tbsp butter
- 1 1/2 tbsp heavy cream
Instructions
- In a small bowl, use a hand mixer or fork to mix your eggs and season to your liking. I prefer garlic salt and fresh cracked pepper.
- Heat a small non-stick skillet to low, and add your butter and heavy cream to the pan.
- Using a silicone spatula, mix the butter and cream together, and then add your egg mixture to the pan.
- Slowly and constantly stir and scrape the mixture together until your eggs are cooked to your liking.
- Enjoy! Feel free to add fresh herbs, cheese, avocado or sautéed veggies.
Notes
The lower and slower you cook the eggs, the better! Use your spatula to slowly push the eggs from one side of the pan to the other.
The more you mix your eggs before adding them to the pan, the fluffier they will be. Use an electric hand mixer for the best results. This is especially helpful if you’re making scrambled eggs for a crowd. Whatever you do, do NOT crack your eggs into the pan.
A silicone heat-proof spatula seems to be the best tool for the job. It makes it easy to scrape the eggs at the seam where the sides of the pan meet the bottom.
Remove your eggs from the pan just before they look done as they will continue to cook after you remove them from the heat.
