There is a school of thought regarding scrambled eggs that advocates adding cream and then mixing them slowly and gently, to form large curds, instead of churning the heck out of them. I was skeptical until I did some experimenting based on this recipe, but it turns out this school of thought is like the Oxford of eggs preparation because they are great texturally and come out really custardy and creamy. As well, this method is maybe actually easier than making them the churny way.



They reminded me of eggs I ate at Bill's in Sydney (because I'm one of those people who remembers nothing about a vacation I took 2 years ago except the gory details of all of the food that I ate. Opera house? I don't remember seeing no opera house.) I looked up Bill's recipe and lo and behold it's really similar.

One interesting thing is that I thought I had overcooked the eggs because there were actually some (shock horror) brown parts- and yet they were soft and not at all overcooked. Henceforth this will be my method of scrambling eggs. The next issue to deal with is the fact that I just ate 1/4 cup of cream for breakfast... still, I skipped the toast--not because I'm virtuous, just because I had no bread--so I'm gonna go ahead and call it even.

Best Scrambled Eggs

Ingredients:

• 1 tablespoon butter
• 2 eggs
• 1/4 cup cream
• salt and pepper

Method:

• Melt butter over high heat in a nonstick pan.
• Whisk eggs, cream, and a large pinch of salt in a bowl. Pour them into pan and count to 20.
  
• Using a wooden spoon, fold the rim of the eggs toward the center slowly, moving around the edge of the pan.
• Stop and count to 20 again, then do a bit more folding. Take the pan off the heat and let the residual heat finish the cooking.
• Remove to bowl, sprinkle with salt and pepper and serve immediately. You can also sprinkle with chopped herbs of your choice if you like.