Mark Bittman’S Best Scrambled Eggs

1. 1

   Crack eggs into a bowl; beat them just until the yolks and whites are combined.

2. 2

   Season with salt and pepper; beat in the cream.

3. 3

   Place a medium skillet, preferably nonstick, over medium heat for about 1 minute.

4. 4

   Add in butter and swirl it around the pan; after the butter melts, but before it foams, turn the heat to low.

5. 5

   Add eggs to skillet and cook over low heat, stirring occasionally with a wooden spoon.

6. 6

   At first, nothing will happen; after 10 minutes or so, the eggs will begin to form curds.

7. 7

   Do not lose patience; keep stirring, breaking up the curds as they form, until the mixture is a mass of soft curds.

8. 8

   This will take 30 minutes or more; serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.