How to make it

  • Crack the eggs into a bowl, add the milk or cream and season well (to your liking, such as pepper and salt and so on.) Whisk gently with fork until well combined
  • Melt half the butter in a small saucepan or frying pan over low heat. Add the eggs, and stir constantly (this is key) with a wooden spoon.
  • ***Do NOT turn up heat.*** scrambling must be slow and gentle.
  • When most of the egg has set, add remaining butter and remove pan from heat.
  • There should be enough heat left in the pan to finish cooking the eggs and melt the butter.
  • Scrambled eggs should be creamy, not rubbery.
  • Serve immediatly--they will not sit for even a minute.

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