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This technique is basically just cracking eggs into heavy cream and adding a sprinkle of salt. Over medium heat, the cream boils and eventually caramelizes. The eggs finish cooking right around when the cream becomes mostly butter and butter solids, so they covered the pan for a minute to set the eggs. The result? “The bottom was caramelized. The whites were tender and cream coated. The yolk was firm and runny. The eggs were evenly seasoned.”
  • Heavy cream
  • Salt
  • Eggs
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