Scramble Your Eggs in a Puddle of Simmering Cream
by Claire Lower from Lifehacker on (#68D3K)
We don't generally think of heavy cream as a cooking fat," or at least I don't. To me, it is a drinking fat, a whipping fat, a drizzling fat, and I'm sure it's all of those things to you as well, but don't let these cold-temperature applications prevent you from getting heated, especially when it comes to eggs.