Custard Scrambled Eggs Take the Breakfast Classic to the Next Level

Custard Scrambled Eggs

The Kitchy Kitchen [1]

2 teaspoons unsalted butter
4 fresh eggs
1 tablespoon cream
Salt and pepper, to taste
Finely chopped chives

Heat a small pan over low heat, and add the butter, letting it melt. Meanwhile, combine the eggs and cream, and beat super thoroughly — it should be an even yellow.
Once the butter is fully melted, pour in the eggs, and make sure the heat is still very, very low. Stir the eggs frequently (I honestly didn't stop for more than 30 seconds), until cooked through, about 10 to 15 minutes. The eggs might not look "cooked" because the texture is so creamy, but they are! At the very end, season with salt and pepper. Garnish with a sprinkling of chives. Enjoy!