Until this week, I was a scrambled egg purist-in my mind, all they needed was butter, salt, and pepper, plus a careful stirring over gentle heat. But then I tried adding just one more ingredient, and my mind was forever changed. The eggs were incredibly tender, had a silky texture, and were rich in flavor. It felt like I was eating at a fancy brunch spot. Enough with the preamble, though. Heavy whipping cream, folks: That’s the secret ingredient you need to be adding to your eggs the next time you scramble. How to Add Heavy Cream to Scrambled Eggs Just a little splash (about one tablespoon per egg) is enough to make a noticeable difference. I happened to have some Kroger heavy whipping cream in the fridge from a recipe test earlier in the week, so that’s what I used. Any brand is going to get you the desired result here-no fancy dairy required. My scrambled egg method is simple. I set a small, nonstick skillet on the stove over medium-low heat and add a little bit of butter. While that’s heating up, I beat the eggs with a little salt (and now, a splash of cream as well), just until they’re uniform in color. Once the butter is melted and sizzling a bit, I pour the eggs into the pan, then gently stir with a silicone spoonula until they’re almost cooked through but still a bit glossy and wet. At that point, I remove the pan from the heat. They finish cooking through in the couple of moments they sit in the still-warm skillet, while I grab my sourdough toast and put it on a plate. I use the spoonula to nudge the scrambled eggs into the same shape as my toast, then slide them on top. A few grinds of black pepper and they’re ready to enjoy. This extra-rich scramble is delicious on its own, but a little bit of grated pecorino cheese, a sprinkle of chives, or a drizzle of truffle oil and some flaky salt are all gourmet upgrades that I wouldn’t shake a stick at. But first, try the heavy cream upgrade and see if you’re a convert, too.
https://www.simplyrecipes.com/scrambled-egg-upgrade-heavy-cream-11850921