Fluffy Buttery Scrambled Eggs

• •8 Large Eggs
• •3 tablespoons Unsalted Butter
• •2 tablespoons Heavy Cream or Half-and-Half
• •1 teaspoon Fine Sea Salt
• •1 teaspoon Freshly Ground Black Pepper
• •1 teaspoon Cold Unsalted Butter (optional, for finishing)

Instructions

1. 1

   Crack the eggs into a medium bowl. Add the heavy cream (or half-and-half), fine sea salt, and freshly ground black pepper. Whisk gently with a fork or whisk until the yolks and whites are just combined, and the mixture is uniform in color. Avoid over-whisking or incorporating too much air; you're aiming for combined, not frothy.

2. 2

   Place a non-stick skillet (preferably 8-10 inches) over medium-low heat. Add 2 tablespoons of the unsalted butter to the pan. Allow the butter to melt completely and become foamy, but do not let it brown.

3. 3

   Pour the egg mixture into the warmed skillet. Let the eggs sit undisturbed for about 30 seconds to 1 minute, allowing the edges to just begin to set.

4. 4

   Using a heat-resistant silicone spatula, gently push the cooked egg from one edge of the pan towards the center, allowing the uncooked liquid egg to flow underneath. Repeat this motion around the pan, gently folding and pushing the curds. Continue cooking and gently stirring, rotating the pan as needed, for 3-5 minutes.

5. 5

   As the eggs cook, they will begin to form soft, creamy curds. Continue to gently fold and scrape the bottom of the pan until the eggs are mostly set but still look moist and glistening, with a slight wetness remaining. They will continue to cook from residual heat after being removed from the stove, so it's crucial to pull them off just before they reach your desired doneness.

6. 6

   Remove the skillet from the heat. Add the remaining 1 tablespoon of unsalted butter (and the optional cold teaspoon of butter for extra richness) to the eggs and gently fold it in. The melting butter will add a final touch of richness and shine.

7. 7

   Serve immediately on warm plates. These eggs are best enjoyed fresh off the stove.

Chef's Tips

• 💡**Low and Slow is Key:** Always cook scrambled eggs over medium-low heat. High heat will result in dry, rubbery, or browned eggs.
• 💡**Don't Overcook:** Scrambled eggs should be removed from the heat when they are still slightly wet and glistening. They will continue to cook in the pan's residual heat, ensuring they are perfectly moist and fluffy when served.
• 💡**Use a Non-Stick Pan:** A good quality non-stick pan is essential for achieving the perfect texture and preventing sticking.
• 💡**Gentle Whisking:** Whisk just enough to combine the yolks and whites. Over-whisking can incorporate too much air, which can sometimes lead to a drier texture.
• 💡**Butter at the End:** Adding a small pat of cold butter at the very end, just after removing from heat, will make your scrambled eggs incredibly creamy and rich.