CREAMY SCRAMBLED EGGS SERVES 4 6 large eggs 2 large egg yolks ắ teaspoon kosher salt 2 tablespoon unsalted butter, cut into ẳ-inch cubes and chilled 2 tablespoons heavy cream or crốme fraợche (see here) Combine the eggs, egg yolks, and salt in a medium bowl and whisk until homogeneous and frothy, about minute Allow to rest at room temperature for at least 15 minutes The eggs should darken in color significantly Add the chilled butter to the eggs, then transfer the mixture to a 10-inch nonstick skillet, place over mediumlow heat, and cook, stirring constantly, until the butter completely melts and the eggs begin to set As the eggs become firmer, stir more rapidly to break up the large curds, and continue to cook until no liquid egg remains Remove the pan from heat, add the heavy cream, and, stir constantly for 15 seconds; the eggs should be completely tender with a custard-like texture that just barely holds a shape when you pile them up Transfer to a plate and serve immediately ... Add the chilled butter to the eggs, then transfer the mixture to a 10-inch nonstick skillet, place over mediumlow heat, and cook, stirring constantly, until the butter completely melts and the. .. eggs begin to set As the eggs become firmer, stir more rapidly to break up the large curds, and continue to cook until no liquid egg remains Remove the pan from heat, add the heavy cream, and,...1 Combine the eggs, egg yolks, and salt in a medium bowl and whisk until homogeneous and frothy, about minute Allow to rest at room temperature for at least 15 minutes The eggs should darken in color significantly