Scrambled Eggs With Tarragon
|Eggs||12 , lightly beaten|
|Heavy cream||1⁄2 Cup (8 tbs)|
|Freshly chopped tarragon/2 teaspoons dried tarragon||1 Tablespoon|
Heat the butter in a chafing dish or large skillet and add the eggs.
Cook over moderate heat, stirring the eggs constantly with a rubber spatula.
Cover all the bottom of the skillet with the spatula and push the eggs toward the center as they set.
Do not let the eggs harden.
While the eggs are semi-liquid add the cream, tarragon and salt and cook, blending with the spatula.