2 eggs 1/3 cup cream pinch of salt pepper chives or parsley to garnish
Instructions
break eggs into a bowl, add cream & salt whisk until just combined heat pan (non-stick is preferred) swirl a knob of butter in the hot pan pour in the egg/cream mixture wait for around 30 seconds for the egg starts to set and whisk the egg mixture like crazy while shake your pan at the same time fold the edge of egg into the centre with a spatula (silicone one is great!) adjust the heat if needed transfer to a warmed plate when cooked to your desired softness (the egg will continue to cook) grind white/black pepper to taste