Scrambled Eggs

There are only three tricks to scrambled eggs: fat, salt and low heat.

1. Beat eggs in a bowl with a fork until the whites and yolks are combined.
2. Add a splash of heavy cream. About 10 ml per egg.
3. Season with a good pinch of salt.
4. Heat pan over a low heat and melt some butter. It should melt slowly because of the low heat.
5. Add the eggs when the butter is mostly melted and being stirring.
6. Using a rubber spatula, constantly scrape all surfaces of the pan, folding the eggs as they begin to set.
7. Eggs are done when they’re still be very soft but there is no more liquid as you stir.
8. Season with salt and pepper or truffle seasoning.