Scrambled Eggs

Name: Scrambled Eggs
Yield: 1 servings
Ingredients: 3 pcs Egg; 3 tbsp Heavy cream; 3 tbsp butter; 0.5 tsp Starch; Salt

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A delicate and creamy breakfast made with eggs and heavy cream, cooked in just minutes thanks to a special heating technique.

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Whisk the eggs with a pinch of salt. Separately, dissolve the starch in cold cream—it is crucial to ensure no lumps remain.

Gradually pour the starch-infused cream into the eggs while continuing to whisk.

Set the mixture aside. Heat a skillet with butter (or a mix of butter and oil) on the stove.

Pour the mixture into the skillet and place over high heat for exactly 5 seconds.

Remove from heat and stir the eggs in circular motions for 10 seconds. Then return to the heat for another 5 seconds.

Done when the dish remains moist and delicate with a creamy texture—not like a regular omelet.

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