Kenny Shopsin's Perfect Scrambled Eggs and Really Good Toast
Soft scrambled eggs with cream and butter cook gently into tender curds, finished with buttered toast for a simple, satisfying breakfast.
Prep 5 min · Cook 5 min · Total 10 min · Makes 2 servings
Ingredients
- 1 teaspoon sweet unsalted butter
- 6 extra-large eggs
- 1/2 teaspoon heavy cream
- Buttered toast
Directions
- Warm the butter in a nonstick egg pan set over medium heat. In a bowl, beat the eggs with the cream, then add the mixture to the pan. Leave it alone briefly, until the very edge seems to be starting to firm even though it may not look fully set yet.
- Drag a fork lightly through the eggs, like making a path through the middle of the pan. Uncooked egg will run into that space, leaving little raised areas where the cooked and raw portions meet. Once the uncooked layer begins to set, move the fork through it slowly again. On the third pass, draw the fork through a few spots and gently raise the middle so some of the loose egg can slip underneath and keep the bottom from cooking too far.
- The eggs can come off now if you like them soft. If you prefer them firmer, leave them on the heat a little longer. Serve with the toast.