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French style Scrambled Eggs

Recipe provided by Austin Personal Chef: Carlos Crusco

Ingredients:

 

Directions:
  1. Place eggs, salt and pepper, and water (I like water as it keeps it lighter, especially when finishing with dairy) in a mixing bowl and beat for 20-30 seconds.
  2. Add the butter to a saute pan making sure it covers the bottom and sides of the pan. Pour in the egg mixture.
  3. Cook over moderately low heat, stirring slowly and continuously with a rubber spatula. Make sure to move the spatula all over the bottom of pan constantly moving the egg mixture around.
  4. Nothing will seem to happen for the first 2-3 minutes but immediately the eggs will begin to thicken into a custard like consistency. Continue cooking, moving pan on and off heat, until they have thickened to your liking (3-4 more minutes).
  5. Remove from heat immediately as the eggs will continue to cook slightly.
  6. Add the cream (which stops the cooking) and stir until combined into a rich egg custard. Season to taste with salt and pepper.
  7. To serve simply, arrange on plates and garnish with parsley. Or take it a step further and place upon a toasted bagel and top with delicious caviar (as pictured).  Enjoy!