For scrambled eggs to be soft and pillowy, they need cream, along with a good seasoning of salt and pepper. The ratio is easy to remember, allow 2 tablespoons of cream per egg. Salt and pepper, and beyond that you need very little. Have the toast ready as once cooked scrambled eggs need to be served, If they sit too long they become firm.

Ingredients

• 2 eggs - I use size 7s normally
• 1/4 cup cream
• salt and pepper
• a tad of butter

Method

1. Into a bowl put the eggs and cream and a seasoning of salt and pepper. Use a fork to blend together lightly.
2. Heat the butter in a small frying pan and when melted, add the egg mix and stir with a spatula to lift and stir the mixture gently. Cook over a low-moderate heat. Do not boil as the eggs will scramble and separate and the mixture will become watery. Do not overcook, but remove from the pan when nearly finished cooking. Scrambled eggs are so delicate that they will continue to cook in the pan and you move to transfer the mix to the toast. Serve.