Gabrielle Hamilton's Soft Scrambled Eggs
Soft Scrambled Eggs
Yield: 4 Orders
8 large eggs
4 tablespoons heavy cream
2 tablespoons sweet butter
kosher salt
freshly ground black pepper
2 teaspoons chopped flat-leaf parsley
Crack the eggs into a quart container with tight-fitting lid and shake vigorously until completely blended.
Add the cream and shake again to incorporate.
Heat the butter in a nonstick skillet over low heat until the butter starts to foam.
Pour in the egg mixture.
Stir the eggs rigorously and continuously with a heatproof rubber spatula until they are set and softly scrambled, with very small curds.
They should look creamy and moist.
To plate:
Season with salt and pepper, and sprinkle generously with the freshly chopped parsley.
Add toasted English, 1/2 roesti, 3 strips bacon per order.
*From Prune cookbook!