• 6 eggs
  • 25 g butter
  • 1 tblsp cream
  • salt and pepper


  • Use a thick sauté pan, and a metal spoon for stirring, as it gets more off the bottom than a wooden one!
  • Break the eggs into a mixing bowl and beat and season them well.
  • Melt half the butter in the saucepan and pour in all the egg mixture.
  • Start stirring immediately, over a low heat, until the eggs form into large flakes.
  • Now stir in the remaining butter in small pieces.
  • Remove from the heat, add the cream, and serve at once.
  • I like adding things like grated cheese, or chopped tomatoes to scrambled eggs.
  • They are also very good with bacon rolls and toast, or try them with long fingers of fried bread, sprinkled with grated cheese, and finished in the oven.