12 large eggs
6 tablespoons water
1/2 cup heavy cream
2 teaspoons kosher salt
Freshly ground black pepper, added to taste
2/3 cup Boursin cheese (almost 1 package of cheese)
6 tablespoons unsalted butter
Using a large mixing bowl and a wire whisk,
beat eggs with cream and water until ingredients are thoroughly
incorporated. (I like to whisk them fairly well so no streaks
of egg white are apparent.) Season with salt and pepper. Last,
add Boursin cheese broken off in small pieces (don't worry about
any clumps, the cheese will melt as it cooks).
Set a double-boiler, the bottom pan filled
halfway with water, over medium heat. When water has reached
a simmer, place butter in the upper pan to melt. Alternatively,
you can use a nonstick sautè pan set over medium-low heat.
When butter has melted add egg mixture and stir eggs continuously
yet slowly with a wooden spoon over steady but low to medium
heat. Continue cooking until eggs have reached the desired point
of dryness, anywhere from 10 to 15 minutes.
