Scrambled Eggs (Rührei)

6 steps. Take it one step at a time.

1. 01

   In a medium bowl, crack the 4 eggs

   In a medium bowl, crack the 4 eggs. Add the heavy cream (60 ml / 1/4 cup) and salt (3 g / 1/2 tsp). Whisk vigorously until the mixture is uniform and slightly frothy.

2. 02

   Place a non-stick skillet

   Place a non-stick skillet over medium-low heat. Add 1 tbsp of butter (14 g) and let it melt until it starts to foam slightly.

3. 03

   Pour the egg mixture

   Pour the egg mixture into the skillet. Let it sit undisturbed for about 30 seconds until the edges begin to set.

   1 min
4. 04

   Using a rubber spatula, gently push the eggs from the edges toward the center

   Using a rubber spatula, gently push the eggs from the edges toward the center to create large, soft curds. Continue this process, stirring occasionally, for 2-3 minutes.

   3 min
5. 05

   When the eggs are mostly set but still look moist and shiny

   When the eggs are mostly set but still look moist and shiny, remove the pan from the heat. Stir in the remaining 1 tbsp of butter (14 g) for extra gloss and creaminess.

6. 06

   Plate immediately

   Plate immediately. Garnish with ground black pepper and chopped chives (3 g / 1 tbsp).