Scrambled eggs

Scrambled eggs

By letting the eggs sit after salting, enzymes break down and the liquid binds better - resulting in perfectly creamy scrambled eggs.

Breakfast & Brunch
3 steps6 servings
Ingredients
6 pcs egg
2 pcs egg yolk
0.75 tsp kosher salt
30 g butter
2 tbsp cream

Instructions

  1. Combine eggs, egg yolks, and salt in a bowl and whisk until blended and frothy. Let sit at room temperature for 15 minutes. The eggs should darken in color.
  2. Cut the butter into cubes and add to the egg mixture, then pour into a non-stick saucepan or frying pan and cook over medium-low heat. Stir until the butter has melted and the eggs begin to set. Stir faster to break up larger pieces and continue cooking until all the egg liquid is cooked.
  3. Remove the pan from the heat, pour in the cream and stir for about 15 seconds until everything is mixed. Serve.