Scrambled Eggs

I love eggs. Since at a young and tender age, my bro and me can finish about 30 large eggs in a week. That alot of eggs for a 5 and 8 yrs old.
(During the time when mom was working and we are kind of stranded at home.)
Still loves the memories when I was really young and bro use to cook for me.

    4 free-range eggs, at room temperature
    1/4 cup pouring cream/milk
    25g butter, chopped
    hot buttered toast, to serve
  1. Heat a medium (20cm base), non-stick frying pan over medium heat until hot. Do not add butter - we are only preparing the pan.

  2. Whisk eggs and cream together for 2 minutes (don't add salt - this can cause eggs to toughen and weep during cooking). Egg should fall in a thin stream from whisk. Stand mixture for a couple of minutes to let foam settle.

  3. Add butter to hot frying pan and swirl to coat. As the very last of the butter melts, add egg mixture. Cook for 1 minute or until just setting.

  4. Using a spatula or flat-edged wooden spoon, push set eggs toward centre of pan, tilting pan to allow uncooked egg to run over base. Cook for a further 1 minute or until eggs form creamy curds. Remove from heat. Spoon eggs onto toast and season with pepper. Serve.


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