French-Style Soft, Spoonable Scrambled Eggs
This recipe produces very delicate scrambled eggs with tiny curds and a spoonable, almost pourable consistency.
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
In a small saucepan, combine eggs, salt, butter, and milk or cream, if using. Set over low heat and cook, whisking constantly, until eggs thicken to a custardy consistency, 5 to 10 minutes. Remove from heat, season with pepper, and serve right away.