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Scrambled Eggs


These are rich and a little bit decadent.

serves 1

2 eggs plus 1 egg yolk

1 teaspoon heavy cream

salt and pepper

1 tablespoon butter

1. Crack the eggs into a medium bowl and season with a very generous pinch of salt and several grinds of black pepper.

2. Add the cream and beat the eggs with a fork until they are a uniform light-yellow color.

3. Meanwhile, melt the butter in a small nonstick pan over high heat.

4. When the butter melts and begins to foam, pour in the eggs and immediately turn to low. Stir with a spoon or a spatula constantly as you cook.

5. When the eggs are just set but still look too moist, remove them to a plate (they will continue to cook a bit as they rest).