Soft Scrambled Eggs by Chef Bryan Voltaggio

INGREDIENTS
• 8 large eggs
• ¼ cup heavy cream
• 2 tbsp unsalted butter, cut into small pieces
• Salt to taste
• Freshly ground black pepper to taste
• Fresh chives, minced to finish
• Caviar, optional
• Milk bread waffles for serving, optional

METHOD

1. Fill the bottom pot of a double boiler with about 2 inches of water. Bring the water to a gentle simmer over low heat. Make sure your bowl fits to the rim of the pot so it does not touch the simmering water.

2. Place the bowl over the simmering water and add 1 ½ tablespoon of the butter, leave it to melt.

3. In another bowl, whisk the eggs just until the whites and yolks are completely combined. Add the cream, salt, and pepper.

4. Pour the egg mixture into the top of the double boiler. Cook, stirring constantly with a heatproof rubber spatula, making sure to scrape the bottom and sides of the pan. The trick is to cook slowly and constantly using the gentle heat from the steam while continuously moving the eggs.

5. When the eggs are almost set, but still look slightly underdone, remove the bowl from the heat immediately. Stir in the remaining cold butter to stop the cooking process. Garnish with chives and caviar (optional). Serve with milk bread waffles (optional).