Runny Scrambled Eggs

Instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   Serve the eggs on plates. Season with pepper. Garnish with the herbs. Serve immediately.