Scrambled Eggs | Robert Jewell

This recipe is from the Eggs & Espresso episode of A is for Apple, hosted by Robert Jewell.

Serves: 2

Ingredients

• 4 eggs at room temperature
• 1 tablespoon (15ml) whole milk
• 2 tablespoons (30ml) 35% cream
• Salt and pepper
• 2 teaspoons (10ml) unsalted butter

Directions

1. In a medium bowl mix together eggs until well combined. Add the milk, cream and a sprinkle of salt and pepper.
2. Preheat a non-stick skillet over medium-high heat.
3. Add the butter just to melt.
4. Place all the eggs into the pan and cook without moving for 10 seconds or until just the bottom of the egg is setting. Using a plastic spatula move eggs around enabling the uncooked egg to get full surface exposure. Again allow eggs to set slightly then start folding. Turn off heat and continue to cook eggs by folding gently over and allowing any liquid to run on the hot surface of the pan. Be gentle and use a folding motion.
5. Remove eggs when they are almost cooked but still quite glossy about 1.5 minutes.
6. The residual heat in the pan will continue to cook them.