CookEat Recipe
Scrambled Eggs with Cream
Soft scrambled eggs enriched with cream.
Method
Steps
Step 1
Use eight commercially pasteurized whole eggs, the half teaspoon salt, the half teaspoon white pepper and 59 mL cold pasteurized cream.
Step 2
Use cream in place of milk for this scramble.
Step 3
Beat briskly with a wooden spoon for one minute.
Step 4
Thoroughly heat the 14 g butter in a clean small saucepan.
Step 5
Add the egg mixture and stir over brisk heat for about six minutes, continuing until the eggs reach 74°C throughout.
Step 6
Transfer to a hot dish and serve immediately.
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