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- 6 large eggs
- 2 tablespoons cream, half-and half, or milk
- ¼ teaspoon salt
- Generous pinch black pepper
- 1 ½ tablespoon avocado oil or unsalted butter
- 3 slices of cheese, torn into small pieces
- Add eggs, half and half, salt and pepper to a mixing bowl, and whisk until thoroughly mixed. Set aside until ready to use.
- Add the oil to a medium-sized, non-stick saute pan over medium heat, and allow to come to temperature. If you are using butter, do not allow it to brown. If it does, wipe pan clean and start over, slightly lowering the heat if necessary.
- Once the oil is heated through, swirl it to make sure it is evenly coating the pan, and then pour in the egg mixture, top with the cheese, and allow the mixture to sit, undisturbed for about 30 seconds to 1 minute (just until the outer ring of the eggs begins to look opaque).
- Reduce the heat to medium-low and begin working from the outer edges of the pan, and using a silicone spoon or spatula, begin gently pushing the eggs toward the center, allowing the uncooked egg to flow over and spill outward, toward the perimeter of the pan. Resist the urge to stir.
- Continue with this process until the eggs are no longer in liquid form. Turn off the heat. Then, slowly begin gently folding the eggs within the pan so that any uncooked portions make contact with the bottom of the saute pan. Continue folding until the eggs are done to your liking.
The entire process should take no longer than 3 to 4 minutes for a soft scramble. Remove from the heat and serve right away. (theanthonykitchen.com)