Gabrielle Hamilton's Soft Scrambled Eggs
Soft Scrambled Eggs
Yield: 4 Orders
8 large eggs
4 tablespoons heavy cream
2 tablespoons sweet butter
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.
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!