The internet informed me that you could “fry” eggs in heavy cream. I like eggs and I like cream, so I tried it out.

Really it’s not so much frying as cooking, perhaps even caramelizing. The cream and eggs go in a cold pan and then you heat them together, until most of the water in the cream has evaporated and the eggs are done – which, fortuitously, happens at roughly the same time.

The first bite tasted just like normal fried eggs. That’s because it was just the eggs. The second bite had a fair bit of the reduced, caramelized cream, and was delicious.

Normally, frying is not my favourite way of preparing eggs. When I do fry eggs, it’s either because I’m in a hurry, or because the dish calls for them (for, say, pytt i panna/potato hash). I prefer my eggs on the creamier side, and the crisp underside of fried eggs is OK but not my favourite. This cream-cooking process is slower, so there’s less crisp, and at the same time the cream makes the temperature more self-regulating so I don’t have to watch it all the time. I think I like it.