When the butter is hot, add the whisked eggs and fresh cream.
Simmer the heat to low.
Using a spatula, start to pull the slightly cooked outer edges towards the centre of the pan.
Cook until eggs are 90% cooked.
Do not overcook as the eggs will keep cooking even after removing from the flame.
Serve hot, topped on a slice of bread.
Whisk the eggs properly before adding to the pan, as they will give you nice and fluffy egg scramble. While beating, if you beat the eggs lightly, you will get denser eggs but if you beat it vigorously, you will get light and fluffy eggs. It's all in how to you beat your eggs!If you want your eggs to be rich, use fresh cream, but if you want them light and fluffy, you can use milk instead.Use a high quality non stick pan and a silicon spatula to make this recipe. Trust me it will make a lot of difference.Take them out of the pan once they are 90 percent cooked, as they might cook more from the heat left in the pan and can turn drier.