Runny Scrambled Eggs
Runny Scrambled Eggs
Ingredients
- 6 eggs
- 1/4 cup (60 ml) 35% cream
- 1/4 tsp salt
- Hot sauce, to taste
- 1 tbsp butter
- 1/4 cup (10 g) mixed herbs (tarragon, dill, flat-leaf parsley), leaves coarsely chopped
Instructions
- In a bowl, whisk together the eggs, cream, salt and hot sauce for 2 minutes or until smooth and no traces of egg white remain.
- In a pot over medium-low heat, melt the butter. Pour the egg mixture into the pot and whisk without stopping until the mixture starts to thicken, about 4 minutes. Remove from the heat.
- Mix the eggs with a spatula. Continue to cook a few seconds at a time until the eggs are just set (see note). Adjust the seasoning.
- Serve the eggs on plates. Season with pepper. Garnish with the herbs. Serve immediately.
Runny Scrambled Eggs