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