Scrambled eggs (oefus brouilles)


  • 8 large eggs
  • 1/4 cup heavy cream
  • Kosher salt and freshly ground black pepper, to taste
  • 1 1/2 tablespoons unsalted butter
  • 1 tablespoons chopped fresh chives


    step 1

    Whisk together eggs, heavy cream, 3/4 teaspoon salt and 1/4 teaspoon pepper.

    step 2

    Melt butter in a large skillet over medium heat. Add eggs, and cook, stirring occasionally, until they just begin to set. Continue cooking until thickened and no visible liquid egg remains, about 3-5 minutes.

    step 3

    Serve immediately, garnished with chives, if desired.