1 tablespoon butter, divided
3 large eggs
3 tablespoons half & half or cream
2 - 3 dashes hot sauce
1/8 teaspoon salt or to taste
Pinch of ground black pepper or to taste
Pinch of garlic powder (optional)
1 scallion, thinly sliced, white and green parts
2 tablespoons grated or shredded cheese (your choice)
In small sauté pan, over low heat, melt 2/3 tablespoon butter, swirl to coat pan.
In small bowl, beat eggs, cream, hot sauce, salt, pepper and garlic powder (if using). Pour mixture into pan.
Cook over low heat, stirring often. When eggs start to set up, add scallions.
Continue cooking and gently stirring, to break up larger curds.
When most of the egg mixture has formed curds, add in the remaining butter (cut into smaller cubes) and stir until melted and evenly distributed.
Right before serving, stir in cheese (if using).
This whole process can take up to 15 minutes. Don't rush! It's low and slow and the best scrambled eggs you have ever had!