How to make it

  • In a mixing bowl, beat eggs and cream. Season with salt and pepper.
  • In a nonstick pan melt butter.
  • Pour egg-cream mixture into the pan.
  • Cook eggs over low heat while pushing the eggs around the pan with a wooden spoon, as if scraping the pan. Do this the entire time the eggs are cooking. Take the spoon forward and backward, and around the pan. Watch the eggs closely---as soon as the reach a creamy consistency, remove the pan. Do not overcook.
  • Garnish with parsley.

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