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.