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
Test Kitchen Notes
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