Creamy Velvet Scrambled Eggs

1. Prep Work

In a bowl, lightly whisk together the 2 large eggs, 6 tablespoons of cream (single or full cream milk), and a pinch of salt until the mixture is uniformly blended.

2. Melt Butter

Warm a small non-stick frying pan over medium heat for about a minute. Add a knob of butter and let it melt slowly. Be careful not to let the butter brown, as this could affect the color and taste of your eggs.

3. Cook Eggs

Pour the egg mixture into the pan. Allow it to settle without stirring for 20 seconds. With a wooden spoon, gently stir, lifting and folding the egg from the bottom of the pan.

4. Stir and Fold

Let the mixture sit for another 10 seconds, then stir and fold once more. This gentle folding action is key to creating the perfect velvety texture.

5. Perfect Consistency

Continue the process of letting the eggs sit, then stirring and folding until they are softly set with a hint of runniness in places. Remove the pan from the heat and let the residual warmth finish the cooking for a creamy consistency.

6. Serve Immediately

Give a final gentle stir to the eggs and serve promptly to savor their creamy, luxurious texture.