Scrambled Eggs

Method

1. Melt 10g of butter in a small non-stick pan to coat the bottom, then remove from heat.
2. Crack the eggs one by one into a bowl, then add them to the pan.
3. Add half of the remaining butter and place the pan over medium heat. Stir continuously with a spatula until the butter is melted.
4. Add the rest of the butter and continue stirring until the eggs reach your desired consistency.
5. If the eggs start to stick to the bottom, remove the pan from the heat and stir off the heat until the temperature drops and the mixture becomes creamy again.
6. When ready, remove from heat, add the cream, salt, and pepper, and mix well. Do not put back on the heat.