French-Style Soft, Spoonable Scrambled Eggs
Low, slow whisking turns eggs, butter, and a splash of dairy into a silky, custardy scramble for an elegant breakfast.
Prep 5 min · Cook 8 min · Total 13 min · Makes 1 serving
Ingredients
- 3 large eggs, beaten
- 1/8 teaspoon kosher salt
- 1 tablespoon unsalted butter
- 2 tablespoons cream or milk
- Freshly ground white or black pepper
Directions
Add the eggs, salt, butter, and milk or cream, if you’re using it, to a small saucepan. Cook over low heat, whisking the whole time, until the eggs become thick and custardy, 5 to 10 minutes. Take the pan off the heat, add pepper, and serve immediately.