My father likes to make scrambled eggs in the microwave. They’re fast, but that’s about the best thing I can say about his microwaved scrambled eggs. I like mine slow-scrambled in butter over low heat, with cream. And cheese. And sun-dried tomatoes. Maybe some chives. More time consuming, definitely. But that’s how I roll.

I swap out an egg for some cream. The nutritional stats aren’t exactly the same, but the taste and texture are immeasurably better. And I really like heavy cream. It’s delicious and makes everything better.

The trick to really good scrambled eggs is low heat and a long cooking time. Please, please, don’t pour your eggs into a hot frying pan and whisk them until they coagulate into rubbery lumps (well, unless you actually like your eggs like that, though I probably won’t believe you even if you say so). But seriously, you should try making them this way. The cooking takes long enough that you can pack a lunch and make some toast in the time between stirs. Handy dandy.

Scrambled Eggs for One

1 large egg
1 tbsp heavy cream
A pinch of salt
Black pepper, to taste

A lump of butter, for the pan

2 tbsp chopped sun-dried tomatoes
2 tbsp grated Parmigiano-Reggiano cheese

Heat a cast iron skillet over low heat (2–3/10). While that warms up, whisk together the egg, cream, salt, and pepper.

Once the skillet is warm, add the butter and let it melt. Pour in the egg mixture and swirl to cover the bottom of the pan. Wait a minute or two, then use a silicone spatula to gently push the eggs to one side of the pan. You’re not trying to scramble them, you already did that off the heat. You’re just trying to push them around a little to encourage big, fluffy bits of egg instead of little, greasy ones.

Every minute or two, give the mass of eggs a push and a turn, until they are semi-solid. Remove from the heat and gently fold in the sun-dried tomatoes and Parmigiano-Reggiano. Serve over toast.

What’s your favourite way to scramble eggs? Remember, every post you comment on is an entry in the monthly draw!