Combine the eggs, egg yolks, and salt in a medium bowl
and whisk until homogeneous and frothy, about 1
minute. Allow to rest at room temperature for at least 15
minutes. The eggs should darken in color significantly.
- Add the chilled butter to the eggs, then transfer the
mixture to a 10-inch nonstick skillet, place over medium-
low heat, and cook, stirring constantly, until the butter
completely melts and the eggs begin to set. As the eggs
become firmer, stir more rapidly to break up the large
curds, and continue to cook until no liquid egg remains. - Remove the pan from heat, add the heavy cream, and,
stir constantly for 15 seconds; the eggs should be
completely tender with a custard-like texture that just
barely holds a shape when you pile them up. Transfer to
a plate and serve immediately.
nandana
(Nandana)
#1