I don’t think this has ever been covered in FYCE. This is a good and different take on scrambled eggs. It’s an old French method: there’s a somewhat elaborate recipe for it in the Alice B. Toklas Cookbook. They called it Eggs Francis Picabia and it involves pistachios and puff pastry. Here’s the recipe, adapted somewhat, if you want to try it:
But this is the easy way. This serves two but we’re ravenous in the mornings.
6 large eggs
1 1/2 tbsp. cream or creme fraiche
Room temp butter, about 2 tbsp./ 1/4 stick, you can cut this into small bits so it’ll melt faster (the eggs take a little longer than traditional scrambled eggs and you’ll be starving so I recommend that you do this.)
Whisk the eggs, the cream, and a few shakes of salt together in a bowl. In a skillet over very low heat melt the butter. Add the eggs and keep the heat very low. Stir the eggs constantly. Make sure all the egg is cooking, albeit slowly. After about 10 minutes the eggs should be cooked and not runny. If they’re not, turn up the heat a little but you don’t want them to get as firm as our more popular scrambled eggs. Divide and move to two plates.
You might find these to be a little bland but don’t be tempted to add anything, like mushrooms or what have you. You can add more salt and some pepper if you want, or top with chives. My favorite way to serve these is on toasted English muffins with a side of cantaloupe but you do you.
By the way, you use soft scrambled eggs when you make tamagoyaki, a Japanese rice bowl. You add a little sugar and soy to the eggs, top them with nori, and serve with or over white rice.