Scrambled Eggs

When you make scrambled egg, should never hesitate to use a plenty of butter and fresh cream, and anyone would make it.

~ingredients~

- 4 eggs

- 50~70cc of fresh cream

- a knob of butter

-Sea salt and freshly ground black pepper

-options- add some cheese, mushroom, tomatoes and whatever you like.

Method

1 Lightly whisk the eggs, cream and a pinch of salt together until all the ingredients are just combined and the mixture has one consistency.

2 Heat a non-stick frying pan for a minute or so, then add the butter and let it melt. Do not allow the butter to brown or it will discolour the eggs. Pour in the egg mixture and let it sit, without stirring, for 20 seconds. Stir with a heat-resistant rubber spatula. Gently push one edge of the egg into the centre of the pan, while tilting the pan to allow the still liquid egg to flow in underneath. Repeat with the other edges, until the eggs are softly set and slightly runny in places, then remove from the heat and leave..... Done!!