Mark Bittman’S Best Scrambled Eggs - cooking recipe

Ingredients

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

Preparation

Crack eggs into a bowl; beat them just until the yolks and whites are combined.
Season with salt and pepper; beat in the cream.
Place a medium skillet, preferably nonstick, over medium heat for about 1 minute.
Add in butter and swirl it around the pan; after the butter melts, but before it foams, turn the heat to low.
Add eggs to skillet and cook over low heat, stirring occasionally with a wooden spoon.
At first, nothing will happen; after 10 minutes or so, the eggs will begin to form curds.
Do not lose patience; keep stirring, breaking up the curds as they form, until the mixture is a mass of soft curds.
This will take 30 minutes or more; serve immediately.