Jacques Pepin Scrambled Eggs Food

MEAN CHEF'S PERFECT SCRAMBLED EGGS

Mean Chef's Perfect Scrambled Eggs image

Make and share this Mean Chef's Perfect Scrambled Eggs recipe from Food.com.

Provided by Bekah

Categories Breakfast

Time 7m

Yield 1 serving(s)

Number Of Ingredients 4

Ingredients

2 -3 large eggs
salt & freshly ground black pepper
1 tablespoon unsalted butter (or more)
1 -2 tablespoon heavy cream

Steps:

Crack the eggs into a bowl, add 1/8 teaspoon each of salt and pepper, and beat thoroughly with the whisk.
Place a 2-3 qt saucepan with a tablespoon of butter over medium heat, swirling to film the bottom and sides.
When the butter foams, pour all the eggs into hot pan and immediately being stirring with the whisk, clearing the thickening eggs from the sides and bottom of the pan and breaking up any lumps.
Be sure to run the whisk around the bottom corners to dislodge any egg that may stick there.
Cook for a minute or slightly more, steadily whisking, until the eggs are uniformly thickened but still quite soft, with very small and creamy curds.
Remove the pan from the heat, whisk in another spoon of butter and 1 or 2 tablespoons of cream, and quickly spoon the eggs into a soft mound on a warm plate.
Serve immediately with a garnish of your choice.

Nutrition Facts : Calories 296.6, Fat 26.6, SaturatedFat 13.9, Cholesterol 423.1, Sodium 149.3, Carbohydrate 1.1, Sugar 0.4, Protein 13

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