Ingredients for Mean Chef's Perfect Scrambled Eggs
- 2 large eggs
- Salt & Freshly Ground Black Pepper
- Unsalted Butter
- Heavy Cream
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How to Make Mean Chef's Perfect Scrambled Eggs
- Crack 2 large eggs into a bowl. Add 1/8 teaspoon each of salt and black pepper. Whisk vigorously until light and frothy.
- Place a 2-3 quart saucepan over medium heat. Add 1 tablespoon of butter and swirl to coat the bottom and sides evenly.
- Once the butter foams, pour in the egg mixture. Immediately begin stirring gently with a whisk, constantly scraping the bottom and sides of the pan to prevent sticking and create small, even curds.
- Continue whisking, ensuring the eggs are cooking evenly and no large lumps are forming. Pay special attention to the bottom corners of the pan.
- Cook for approximately 1-2 minutes, or until the eggs are thickened but still very moist and creamy. The curds should be small and soft.
- Remove the pan from the heat. Stir in the remaining 1 tablespoon of butter and 1-2 tablespoons of heavy cream. The residual heat will melt the butter and incorporate the cream.
- Gently spoon the scrambled eggs onto a warm plate, forming a soft mound. Garnish as desired and serve immediately for optimal creaminess.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
1g
Fat
69g
Carbs
0g
