Soft Scrambled Eggs in Butter

Method

1. Crack the eggs into a bowl, add the salt, and beat until no streaks of white remain.
2. Melt the butter in a nonstick or well-seasoned pan over medium-low heat.
3. Pour in the eggs. Stir slowly and constantly with a silicone spatula, scraping the bottom and sides.
4. When soft curds form and the eggs look barely set, about 4 to 6 minutes, take the pan off the heat. Stir in the cream if using; it stops the cooking.
5. Serve immediately. USDA advises cooking eggs until no visible liquid egg remains; the eggs should look glossy but not runny.