How to Make Scrambled Eggs

Cream and eggs really is the bee’s knees. I’m keen to try out Kenji’s method, but my approach yields pretty good results too, with perhaps less fuss (one pan, one fork, one spatula):

Melt a good bit of butter in a saucepan until it’s just browning, crack the eggs directly into the pan, whisk with a fork, plop some cream in (half an eggshell-full per egg), grind some salt and pepper, then stir gently every now and again with a silicone spatula, until there’s still a bit of runny egg. They keep cooking after taking off the heat, so serve as soon as they reach this stage.

Eggs are so versatile and cook so many different ways that are amazing. Poached is my favorite, and this method is building off that. If you like eggs Julia Child and the PBS archive is a must see.

Title: The Scrambled Egg Technique That Impressed J. Kenji López-Alt