Three minutes start-to-finish, 60 or 70 seconds in the pan – here are the soft, small-curd scrambled eggs as discussed below the crunchy eggs post and quoted below.
1. Warm a plate.
2. Set a pan on medium-high heat.
3. While it’s hotting up, whisk your eggs – I use three eggs, salt, pepper, and a tablespoon of cream. The cream lends a nice silkiness to the interior of the finished scramble. Start your toast.
4. When the pan’s hot, toss in a butter pat (a teaspoon or so), quickly swirl it around, then just when it’s melted, in with your eggs so the butter doesn’t burn.
5. Use a small whisk – with silicone-coated wires if you use a non-stick pan as I do – to keep the eggs moving constantly. This keeps the curd size small and prevents the eggs from drying out on the bottom.
6. In about 70 seconds (if I recall correctly), when they’re still quite soft and a little wet – or, a little before you see your preferred texture – get them off the heat.
7. Immediately stir in a tablespoon, more or less, of sour cream – or crème fraîche if you’ve got it – to halt the cooking and add a pleasant slight tang. Transfer to your warmed plate.