Scrambled Eggs

Ingredients

• 5 eggs
• 3 Tbsp heavy cream
• Small handful of salt
• Butter or preferred cooking fat

Method

1. In a bowl combine eggs, cream, and salt in a bowl and whisk until fully combined.
2. Rest at room temperature for 15 minutes. This allows the salt to weaken attractions between yolk proteins, making for a more tender result that is less likely to leak water.
3. Heat cooking fat in a 10-inch nonstick skillet over low heat for about 1 minute.
4. Add the eggs and let sit undisturbed for 15 seconds.
5. Using a silicone spatula, gently push eggs from one side of the pan to the other, tilting the pan to allow uncooked egg to flow underneath.
6. Repeat this slow push-and-tilt process, running the spatula around the edges as needed, until the eggs are mostly set but still slightly runny.
7. Give one final gentle stir and remove from heat immediately.