Perfect Scrambled Eggs

Steps

1. 1. Whisk the eggs

   • Crack 6 large eggs into a medium bowl.
   • Add 1/4 tsp kosher salt and 1/8 tsp freshly ground black pepper.
   • Add 2 tbsp heavy cream.
   • Whisk vigorously until the eggs are homogenous and slightly frothy, about 30 seconds.

2. 2. Cook the eggs low and slow

   • Melt 3 tbsp unsalted butter in a nonstick skillet over low heat.
   • Pour the egg mixture into the skillet and let sit for 15 seconds without stirring.
   • Stir gently with a silicone spatula, pushing large curds from edges toward center.
   • Continue stirring every 10 seconds until eggs are soft, creamy custard with a few wet spots, about 5–6 minutes.

3. 3. Rest and serve

   • Remove the skillet from heat immediately (residual heat will finish cooking).
   • Stir the eggs a few more times gently to incorporate any loose liquid.
   • Plate and serve promptly — optionally garnish with fresh chives or flaky salt.