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Silky, softly set scrambled eggs made with butter and a gentle simmer of cream. The eggs stay glossy and tender rather than dry, making a dependable breakfast for toast, herbs, or smoked salmon.
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Whisking the eggs thoroughly, then cooking them slowly over gentle heat, creates fine, tender curds. Cream adds richness and slows coagulation, while finishing with butter preserves a glossy texture.
For best texture, serve immediately. If necessary, refrigerate leftovers in a covered container for up to 2 days.
Reheat gently in a covered skillet over low heat with 1 teaspoon of water or milk, stirring often just until warm. Do not overheat, or the eggs will become firm and dry.
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