6 large eggs
2 large egg yolks
3/4 teaspoon kosher salt
2 Tablespoon unsalted butter, cut into 3/4-inch cubes and chilled
2 Tablespoon heavy cream or creme fraiche
Combine the eggs, egg yolks and salt in a medium bowl and whisk until homogeneous and frothy, about 1 minute. Allow to rest at room temperature for at least 15 minutes. The eggs should darken in color significantly.
Add the chilled butter to the eggs, then transfer the mixture to a 10-inch nonstick skillet, place over medium-low heat and cook, stirring constantly, until the butter completely melts and the eggs begin to set. As the eggs become firmer, stir more rapidly to break up the large curds, and continue to cook until no liquid egg remains.
Remove the pan from heat, add the heavy cream and stir constantly for 15 seconds; the eggs should be completely tender with a custardlike texture that just barely holds a shape while you pile them up. Transfer to a plate and serve immediately.
"As the days grow short, some faces grow long. But not mine. Every autumn, when the wind turns cold and darkness comes early, I am suddenly happy. It's time to start making soup again." --Leslie Newman
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"Browning meats and vegetables enriches the flavor of soups and stews. Try adding 1 teaspoon sugar to the fat, then heat, stirring often until the fat is hot. The sugar caramelizes and gives everthing a beautiful color and flavor with neglible sweetness."