The Best Scrambled Eggs
"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, stirring frequently, breaking up the curds as they form. The results are without compare. Make them for breakfast on the weekend, while the coffee brews and the bacon fries. Featured in: Soft Scrambled Eggs, Infused With Herbs...."
INGREDIENTS
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4 or 5 eggs
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Salt and freshly ground black pepper
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2 tablespoons cream
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2 tablespoons butter or extra virgin olive oil
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