Gabrielle Hamilton's Soft Scrambled Eggs

NOTE: The photo above is how the dish turned out in the My Last Supper kitchen, and may look different than as envisioned by the original chef.

NOTE: The photo above is how the dish turned out in the My Last Supper kitchen, and may look different than as envisioned by the original chef.

INGREDIENTS:

Serves 2

  • 4 large eggs
  • 2 tbsp heavy cream (double cream)
  • 1 tbsp salted butter
  • Coarse kosher salt
  • Freshly ground black pepper
  • 1 tsp freshly chopped flat-leaf Italian parsley

DIRECTIONS:

  • Crack the eggs into a shallow bowl and beat well with a fork.
  • Add the cream and beat to incorporate.
  • Heat the butter in a small nonstick skillet over low heat until the butter starts to foam.
  • Pour in the egg mixture.
  • Stir the eggs rigorously and continuously with a spatula until they are set and softly scrambled, with very small curds.
  • They should look creamy and pale and moist.
  • This can take a lot longer than you think, as the constant stirring slows down the cooking time.
  • Transfer the eggs to a warm plate, season with salt and pepper, and sprinkle generously with the freshly chopped parsley.
Melanie Dunea