Soft Scrambled Eggs with Avocado
I learned how to make these perfectly soft scrambled eggs years ago off of the Food Network by watching the great Chef Tyler Florence. If you take your time and stir slowly as he states, you get eggs that are almost pillow-like in texture. The fresh avocado on the side goes perfectly with it too. It is a great start to the day!
- Preparing Time: 10 minutes
- Total Time: 10 minutes
- Served Person: 6
veg
meatless
low fat
kid friendly
winter
spring
fall
easter
christmas
slow cook
saute
perfect eggs
tyler florence
brunch
breakfast
eggs
american
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
slow cooker
pescatarian
- 1/4 cup heavy cream
- sea salt and freshly ground black pepper
- 3 tablespoons unsalted butter
- 12 eggs
- 3 avocados peeled, pitted and sliced
- chives fresh, chopped
- Carbohydrate 16.44496 g
- Cholesterol 4328.44 mg
- Fat 150.537376666667 g
- Fiber 6.73766647497813 g
- Protein 128.28005 g
- Saturated Fat 56.1612413333333 g
- Serving Size 1 1 Serving (1148g)
- Sodium 1439.46466666667 mg
- Sugar 9.70729352502187 g
- Trans Fat 20.108193 g
- Calories 1914 calories
Crack the eggs into a bowl. Add the cream and whisk until the eggs look foamy and light. Heat a 10-inch non-stick skillet over medium heat. Melt the butter until it foams, then turn the heat down to low and slowly pour in the eggs. Using a heat resistant rubber spatula, slowly stir the eggs from the outside of the pan to the center. Once the eggs begin to set, stirring slowly will create large, cloud-like curds. This sounds easy but perfect scrambled eggs that are soft and custard-like with no brown color are a sign of a really good cook. This process takes about 10 minutes. Season the eggs with a few cranks of black pepper and good salt, like fleur de sel. Serve with a few slices of avocado and a little chopped fresh chive.
