My Favorite Way To Cook Scrambled Eggs

I grew up eating scrambled eggs one of two ways. Either a more dry, classic "American Diner" style or a way that is moist and softer with milk or cream mixed in. Quickly I realized a lot of my family members prefer the dry style. I definitely prefer the slowly cooked, not dry way. Heads up though...my way takes more time. It is worth it! Take an extra 15-20 minutes to make these for a delicious breakfast.

• 3-4 eggs
• A decent amount of butter for the pan. About 3 pats.
• A generous splash or two of your choice of dairy. Half and half or Cream is best but milk will work too.
• salt and pepper to your taste

1. Scramble the eggs, cream and salt and pepper together in a bowl. Vigorously whisk everything together until everything is mixed in.
2. Grab a pan and turn on the stove top to a low heat. Let it heat up for about 30 seconds, then add the butter and move the pan around so the butter coats the pan.
3. Add the eggs to the pan. Grab a spatula and as the eggs are slowly cooking, take the spatula and push the eggs from the outside to the center.
4. As I said above, these eggs take longer than other recipes to cook. It could take up to 20 minutes for these to be fully cooked. Stay close and take the spatula and push the eggs around until fluffy and fully set.
5. Something to note: This style of scrambled eggs are supposed to be a lot more moist. For a lot of people, they aren't used to this. They worry that they aren't totally cooked. They are, I promise. These are so creamy and soft.
6. Once they are done, remove from the pan. Sprinkle some extra salt and pepper on top if you want. Grab a fork and enjoy!