soft scrambled eggs from prune NYC

soft scrambled eggs from prune NYC
4 whole eggs
2 tbsp heavy cream
1 tbsp salted butter
kosher salt
white pepper
freshly ground
1 tsp parsley
chopped fine
After listening to Gabrielle Hamilton's Blood, Bones, and Butter audiobook, we went on a recipe search rampage to find any of the author's recipes online. We were delighted to find the scrambled eggs recipe because we have been wanting to know how they made their amazing scrambled eggs at Prune in NYC. When we went there for brunch in January 2012, we couldn't believe how good such a simple, sometimes overlooked, dish tasted. The texture was creamy and moist; the seasoning was perfect. When I closed my mouth and breathed in, I experienced the essence of the egg. This is yet another example of how Prune executes really well on the simplest things.

Adapted from the recipe posted on My Last Supper.
Preheat the non-stick skillet over low heat. Preheat the oven to 180°F and put the serving plate in there.
Beat the eggs thoroughly in a small bowl with a whisk or fork. Add the cream and beat again.
Heat the butter in the skillet until the butter starts to foam.
Pour in the egg mixture and plan to stand at the stove and stir the eggs for a good while. Stir the eggs rigorously and consistently with chopsticks or a spatula until set and softly scrambled. Curds should be very small.
Pull the serving plate out of the oven and transfer the eggs to the plate. Season with salt and pepper, sprinkle with parsley. Serve immediately.
source: Gabrielle Hamilton
Ever since we saw the hotel chefs in Cambodia use chopsticks to cook eggs with such finesse, we have done the same. We often use chopsticks to cook omelets and scrambled eggs. Since we're always making eggs in a non-stick skillet, we make sure to use plastic or silicone-tipped chopsticks, not metal ones. Stirring eggs with chopsticks yields the tiniest curds.