The food lab better home cooking through science ( PDFDrive ) 139

CREAMYSCRAMBLED
EGGS

SERVES4
6largeeggs
2largeeggyolks
ắteaspoonkoshersalt
2tablespoonunsaltedbutter,cutintoẳ-inchcubesand
chilled
2tablespoonsheavycreamorcrốmefraợche(seehere)


1.Combinetheeggs,eggyolks,andsaltinamediumbowl
and whisk until homogeneous and frothy, about 1
minute.Allowtorestatroomtemperatureforatleast15
minutes.Theeggsshoulddarkenincolorsignificantly.
2. Add the chilled butter to the eggs, then transfer the
mixturetoa10-inchnonstickskillet,placeovermediumlow heat, and cook, stirring constantly, until the butter
completely melts and the eggs begin to set.As the eggs
become firmer, stir more rapidly to break up the large
curds,andcontinuetocookuntilnoliquideggremains.
3. Remove the pan from heat, add the heavy cream, and,
stir constantly for 15 seconds; the eggs should be
completely tender with a custard-like texture that just
barelyholdsashapewhenyoupilethemup.Transferto
aplateandserveimmediately.