Details
| Serves |
1 |
| Total |
15 min. |
| Prep |
2 min. |
| Cook |
10 min. |
| Active |
12 min. |
| Difficulty |
8/10 |
| Tags |
type-breakfast ingredient-egg ingredient-milk cuisine-french |
Equipment
- Nonstick Pan
- Nonstick Whisk
- Silicone Spatula
<aside>
<img src="/icons/info-alternate_blue.svg" alt="/icons/info-alternate_blue.svg" width="40px" /> Initial notes:
- Cookware with smaller surface area is better
</aside>
Ingredients
Eggs
Additions
- 1 T Heavy Cream
- 3 drops Lemon Juice
Butter
Instructions
Prep
- Vigorously whisk Eggs together, add Additions and mix
- Melt Butter over medium-low heat, add everything to the pan
Cook
- Cook until small semblance of small curds form, whisking constantly
- Swap to spatula and raise heat to medium, stirring until medium curds form
Finish
- Take pan off heat 30 seconds before done and continue to fold eggs
- Serve immediately, should be cooked through but loose enough to pour
What