I learned how to make these perfectly soft scrambled eggs years ago off of the Food Network by watching the great Chef Tyler Florence. If you take your time and stir slowly as he states, you get eggs that are almost pillow-like in texture. The fresh avocado on the side goes perfectly with it too. It is a great start to the day!
Crack the eggs into a bowl. Add the cream and whisk until the eggs look foamy and light. Heat a 10-inch non-stick skillet over medium heat. Melt the butter until it foams, then turn the heat down to low and slowly pour in the eggs. Using a heat resistant rubber spatula, slowly stir the eggs from the outside of the pan to the center. Once the eggs begin to set, stirring slowly will create large, cloud-like curds. This sounds easy but perfect scrambled eggs that are soft and custard-like with no brown color are a sign of a really good cook. This process takes about 10 minutes. Season the eggs with a few cranks of black pepper and good salt, like fleur de sel. Serve with a few slices of avocado and a little chopped fresh chive.
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|Serving Size: 1 Serving (1148g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 1355 (71%)|
|Amt Per Serving||% DV|
|Total Fat 150.5g||201 %|
|Saturated Fat 56.2g||281 %|
|Monounsaturated Fat 57.4g|
|Polyunsanturated Fat 16.8g|
|Cholesterol 4328.4mg||1332 %|
|Sodium 1439.5mg||50 %|
|Potassium 1841.9mg||48 %|
|Total Carbohydrate 16.4g||5 %|
|Dietary Fiber 6.7g||27 %|
|Sugars, other 9.7g|
|Protein 128.3g||183 %|
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Calories per serving: 1914
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