Perfect scrambled eggs

The most basic of dishes, but the hardest to get perfect. The three rules of perfect scrambled eggs are:

1. Start with low heat
2. Cream
3. No salt

Most people tend to cook scrambled eggs by heating up their pan real hot. Then they chuck in the eggs, only to literally scramble to stir as the eggs get overcooked and rubbery before they even have time to grab a spatula. Which is the reason for Rule #1. Starting with a warm (but not hot) pan, gives you time to stir and allows the eggs to cook slowly into a perfect jiggly creamy mass.

Cream? I think this one needs no explanation. Cream in anything is good.

Salt goes on AFTER the eggs are cooked. Adding salt during or before the cooking process leaves you with eggs so rubbery you could play ping pong with them.

• 2 eggs
• 1 tablespoon heavy cream
• 1 tablespoon butter

Lightly whisk together eggs and cream. In a frying pan over very low heat, melt butter. Add egg and cream mixture. Turn the heat up a little and stir constantly. The eggs will begin to thicken as you stir, and once the begin to firm up, remove from heat immediately. Before serving, season with freshly ground salt and pepper to taste.

Three simple rules for perfect scrambled eggs every time.

More for the last meal:

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• Rosy borscht
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• Shrimp paella
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