The Best Scrambled Eggs Recipe

The Best Scrambled Eggs Recipe

cooking.nytimes.com

For silky, outrageously good scrambled eggs, cook them low and slow This method, which Mark Bittman learned from James Beard, is very low and very slow: you place the eggs over very low heat,...

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Ingredients

  • 4 or 5 eggs
  • Salt and freshly ground black pepper
  • 2 tablespoons cream
  • 2 tablespoons butter or extra virgin olive oil

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