Scrambled Eggs


Scrambled Eggs


  • 3 Whole Eggs
  • 1 Yolk
  • Salt
  • 1 ounce Heavy Whipping Cream
  • 1 ounce Sweet Butter
  • 1 ounce Soda Water
  • 1 ounce Butter to cook the Eggs in the frying pan
  • Fresh Ground Pepper for finishing


Makes 1 large serving (or two small)

  • In a glass bowl, add the salt in the eggs mix well and wait at least 15 minutes for the salt to dissolve.
  • After about 15 minutes, add all the ingredients to the eggs except 1 ounce of butter that you add to the frying pan.  
  • On a medium heat, in a frying pan (preferably non-stick) add the 1 ounce butter when hot at 250F add the eggs and using a wooden spoon a or a silicone spatula mix the eggs constantly to create small curds.  
    Cook only a couple minutes.


For the Woll Non-Stick Fry Pan:  click here
For the Laser Thermometer:  click here
For the White Truffle Oil:  click here
For the Kitchen Scraper:  click here
For a Signed Copy of Chef Jean-Pierre's Cookbook:  click here