Gabrielle Hamilton's Soft Scrambled Eggs


Soft Scrambled Eggs

Yield: 4 Orders

8 large eggs

4 tablespoons heavy cream

2 tablespoons sweet butter

kosher salt

freshly ground black pepper

2 teaspoons chopped flat-leaf parsley

Crack the eggs into a quart container with tight-fitting lid and shake vigorously until completely blended.

Add the cream and shake again to incorporate. 

Heat the butter in a nonstick skillet over low heat until the butter starts to foam.

Pour in the egg mixture.

Stir the eggs rigorously and continuously with a heatproof rubber spatula until they are set and softly scrambled, with very small curds.

They should look creamy and moist.

To plate:

Season with salt and pepper, and sprinkle generously with the freshly chopped parsley.

Add toasted English, 1/2 roesti, 3 strips bacon per order.

*From Prune cookbook!

Melanie Dunea