Fresh eggs don't need much fussing with since they are bursting with freshness and flavor anyway, so I often find myself just lightly whisking a few with a bit of heavy cream, salt and pepper, then turning them into a sizzling skillet coated with a bit of olive oil and cooking them slowly until they are just set. A sprinkle of fresh cut herbs - in this case some fresh dill - and there you have it...
Perfect scrambled eggs.
Remember these tips:
Scramble SLOOOOWLY over low heat
Stir or whisk the whole time - the curds will be smaller and creamier.
Move cooked eggs from the outside edges toward the inside as you whisk.
Cook only until barely set. Just until not runny. The eggs will continue to cook a bit after you serve them up.
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