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Author Notes: Adapted from the recipe for Fluffy Eggs from Molly Keane's Nursery Cooking, a lovely cookbook I picked up at the library book sale. The entire book is filled with endearing stories of Mrs. Keane’s youth and her life as a widowed mother of two young children. The recipes are equally delightful. And the illustrations, by Linda Smith, are enchanting.
I haven't added any trimmings to these eggs, but I think some minced herbs would be lovely. And a few crispy rashers of bacon or some breakfast sausage would be well-suited. Along with a squirt of ketchup. (Don't yuck my yum.) —mrslarkin
Food52 Review: Mrslarkin's Fluffy Scrambled Eggs are, to put it simply, a treasure. Just when you are sure there can be nothing more done to a mere egg (or two), along comes this deceptively simple recipe. Try not to leave out the cream, it puts it over the top! These should not be wolfed down on a busy weekday morning; rather, they should be savored and enjoyed down to every last fluffy morsel. We served them with a bit of fresh herbs tossed in, alongside some beautifully crisp organic bacon and a cup of the Spouse's hand-roasted coffee. Heavenly. —wssmom
- 1/2 tablespoon unsalted butter
- 2 large eggs, separated
- kosher salt
- 2 tablespoons heavy cream
- In a small nonstick skillet, melt the butter over medium-low heat.
- Separate the yolks and whites. Place yolks in a 1-cup measuring cup and add two small pinches of salt and the cream. Whisk with a fork to combine.
- In a medium bowl, place the whites, add two small pinches of salt and beat with a whisk to stiff peaks.
- Gently fold the yolks into the whites.
- Pour the egg mixture into the pan and cook, stirring gently, until eggs begin to set.
- Alternatively, this can be cooked as an omelet, filled, and folded over.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Recipe with Egg Whites
- This recipe was entered in the contest for Your Best Holiday Breakfast II