Pillow-Soft Scrambled Eggs

1. Preparation

Start by cracking the 8 large eggs and 2 additional yolks into a mixing bowl. Add the 1/4 cup of half-and-half, 1/4 teaspoon of pepper, and 3/8 teaspoon of salt. Using a fork, beat the mixture until the eggs are thoroughly combined and the color turns a uniform pure yellow. Be careful not to overbeat the eggs; you want them mixed, not frothy.

2. Heating Butter

Place a 10-inch nonstick skillet on the stove over medium-high heat and add the chilled tablespoon of unsalted butter. Swirl the butter around the skillet until it melts and the foaming just subsides. Be mindful not to let the butter brown, as this can alter the flavor of your eggs.

3. Cooking Eggs

Pour the egg mixture into the skillet. Start by cooking over medium-high heat for about 1.5 to 2.5 minutes. Use a rubber spatula to constantly scrape the bottom and sides of the skillet, making sure to fold the eggs over themselves. This technique creates tender, pillowy curds and prevents overcooking. When the spatula just leaves a trail on the bottom of the pan, reduce the heat to low. Continue to cook for another 30 to 60 seconds, folding the eggs gently until they reach your desired consistency.

4. Serving

Once the eggs are cooked to your liking, immediately transfer them to warmed plates to stop the cooking process. Season with additional salt to taste if needed, and serve immediately. Enjoy your perfectly soft and creamy scrambled eggs!