Elaine's Scrambled Eggs
- Total Time
- 10 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 to 6 servings
- 12large eggs
- ½cup heavy cream
- 8tablespoons unsalted butter, cut into small pieces
- ½teaspoon salt
- ½teaspoon freshly ground pepper
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
348 calories; 32 grams fat; 17 grams saturated fat; 1 gram trans fat; 10 grams monounsaturated fat; 3 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 1 gram sugars; 13 grams protein; 323 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Place all ingredients into a medium-size stainless-steel mixing bowl. Place the bowl over a pan of simmering water. Make sure the bowl does not touch the water.
- Step 2
Whisk all the ingredients continuously until the eggs are semi-set in small curds, about 10 minutes. The eggs should be soft.
Private Notes
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Cooking Notes
Karolyn Schalk
Super creamy eggs like this are wonderful with finely minced fresh herbs folded in the last 2 - 3 minutes of cooking. Same for a adding slivers of smoked salmon or prosecuitto or country ham. A light topping of cavier or crunchy sea urchin roe for each serving wouldn't be amiss for ultra lux days. Be sure to serve with really thin, crisp buttered toast for a nice textural contrast.
Chris
I cooked this - once - not long after it was first published. I recall that it was indeed rich, in fact too rich for me. It oozed butter in an unappealing way, TOO over-the-top. My advice for anyone intrigued: cut the butter in half. Best of luck!
Chris Wildman
Elaine who?
Looks good, but for me, it would be a heart attack in a bowl...
Ray Orr
Used to prepare this dish as a Sunday Brunch special back in the early 1980’s. We called it Egg’s in the Style of P.H.’s Grandmother. In order to give eggs enough time to emulsify the butter, it should take at least 30-40 minutes to cook. So cook it slowly. In a professional kitchen heavy cream is used to prevent eggs from turning green if the batch is kept warm for an extended period before serving. It should be eliminated or replaced with water when eggs are served right away. Quite decadent.
Virg
I use a non stick skillet, table spoon or two of butter. eggs only, no milk, no water. Whisk the eggs so the yolk and whites are combined. put the eggs in the skillet, set the burner to low and slowly cook the eggs. use a spatula to mix occasionally. Eggs are amazing, creamy may take 20 to 30 minutes worth the wait
tortellini&co
I love this!
Ray Orr
Used to prepare this dish as a Sunday Brunch special back in the early 1980’s. We called it Egg’s in the Style of P.H.’s Grandmother. In order to give eggs enough time to emulsify the butter, it should take at least 30-40 minutes to cook. So cook it slowly. In a professional kitchen heavy cream is used to prevent eggs from turning green if the batch is kept warm for an extended period before serving. It should be eliminated or replaced with water when eggs are served right away. Quite decadent.
Chris Wildman
Elaine who?
Looks good, but for me, it would be a heart attack in a bowl...
kik williams
Elaine from Elaine's....just google it.
Chris
I cooked this - once - not long after it was first published. I recall that it was indeed rich, in fact too rich for me. It oozed butter in an unappealing way, TOO over-the-top. My advice for anyone intrigued: cut the butter in half. Best of luck!
Karolyn Schalk
Super creamy eggs like this are wonderful with finely minced fresh herbs folded in the last 2 - 3 minutes of cooking. Same for a adding slivers of smoked salmon or prosecuitto or country ham. A light topping of cavier or crunchy sea urchin roe for each serving wouldn't be amiss for ultra lux days. Be sure to serve with really thin, crisp buttered toast for a nice textural contrast.
Marvelous Marvin
How about slivers of Salami or Bologna?
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