Categories: Breakfast, Eggs, Mark Bittman

Ingredients

• 4 -5 eggs
• salt
• fresh ground black pepper
• 2 tablespoons cream
• 2 tablespoons butter or 2 tablespoons extra virgin olive oil

Directions

1. Crack eggs into a bowl; beat them just until the yolks and whites are combined.

2. Season with salt and pepper; beat in the cream.

3. Place a medium skillet, preferably nonstick, over medium heat for about 1 minute.

4. Add in butter and swirl it around the pan; after the butter melts, but before it foams, turn the heat to low.

5. Add eggs to skillet and cook over low heat, stirring occasionally with a wooden spoon.

6. At first, nothing will happen; after 10 minutes or so, the eggs will begin to form curds.

7. Do not lose patience; keep stirring, breaking up the curds as they form, until the mixture is a mass of soft curds.

8. This will take 30 minutes or more; serve immediately.

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