Scrambled Eggs

I can remember as a kid, the way to cook "scrambled eggs" was to put the mix into a saucepan and stir like crazy. The result was crumbly bits of egg swimming in a watery residue - yuck! Now I treat them gently, only stirring the mixture once or twice and serving them when they are just set.


  • 4 eggs
  • 1/4 cup cream
  • 1 tab butter
  • salt and pepper to taste


  1. Stir the cream into the eggs and whisk gently with a fork - the idea is to break up the eggs rather than creaming them.
  2. Stir in the seasonings.
  3. Melt the butter in a non-stick frying pan
  4. Add the egg mixture and gently heat the mixture, moving the edges into the middle of pan until the mixture is just set.
  5. Serve with buttered toast.