Scrambled Eggs
or
Oven-Safe Skillet 24cm Deep / 26cm
- Cook
- 1 min
2 large eggs
1 pinch kosher salt
2 tablespoons heavy cream
¾ tablespoon (10 g) butter
Freshly ground black pepper, to taste
1 teaspoon vegetable oil
In a small bowl, combine eggs and salt and beat briskly. Add in heavy cream and mix well.
Preheat the pan over medium-high heat for about 90 seconds. Add in oil and swirl to coat evenly. Allow smoke to rise from the entire surface of the pan, then turn off heat.
Once smoke begins to clear, place butter in the pan. Once butter melts, quickly add the egg mixture in the pan and turn down to low heat.
Let sit for about 10 seconds. Once the eggs start to harden around the edges, use a spatula to bring the eggs toward the center of the pan. Make your way around the pan and repeat for 2 more rounds. Sprinkle black pepper and serve.
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