Scrambled eggs with cream

Ingredients for 2 servings:

• 4 eggs
• 4 tbsp cream
• salt and pepper
• e.g. chives or parsley
• some butter

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Gently heat a fairly small pan and then remove from the heat. Melt the butter in it. Crack the eggs into a bowl, add the cream, and then mix gently with a fork. Be careful, the egg shouldn’t be beaten. Return the pan to the heat, add the egg and cream mixture, and season with salt and pepper. Turn the heat back on. I turn it up quite a bit and then slowly reduce the heat. Now comes the important part: Take a wooden spoon or spatula and move it from the edge of the pan to the center, always in a circular motion. This way, the already cooked egg stays in the center of the pan, and the still raw mixture runs back to the bottom. The whole process goes really quickly, and I remove the pan from the heat before it all sets. This keeps the scrambled eggs wonderfully moist. Finally, sprinkle some chopped chives or parsley (depending on your taste) over the top. It’s really worth a try.