The secret to these silky eggs is the addition of a little cream during the cooking process. The cream is added slowly (every minute or so) to keep the eggs from overcooking.
8 eggs
2 tablespoons unsalted butter
4 tablespoons whipping cream, divided
1 tablespoon chopped fresh herbs, such as chives, tarragon, dill, chervil and/or parsley
1/4 teaspoon salt
1/8 teaspoon pepper
1. Whisk eggs in large bowl 1 minute or until completely smooth and frothy. (No unbeaten strands of egg should remain.)
2. Melt butter in medium nonstick skillet over medium heat. Pour in eggs; cook 1 minute, stirring slowly but constantly with silicone spatula. (Eggs should start to form curds. Reduce heat to medium-low to low if cooking too quickly.) Stir in 1 tablespoon of the cream. Continue cooking, stirring slowly and adding 1 tablespoon of the remaining cream every minute and adjusting heat as necessary.
3. Add herbs, salt and pepper with last tablespoon of cream; cook and stir until eggs are no longer liquid but still creamy. (From start to finish, the cooking should take 6 to 8 minutes.)
4 servings
PER SERVING: 250 calories, 21 g total fat (10 g saturated fat), 13 g protein, 1.5 g carbohydrate, 455 mg cholesterol, 2875 mg sodium, 0 g fiber