Lightly whisk the eggs, cream and a pinch of salt together
until all the ingredients are just combined and the mixture has one
consistency.
Heat a small non-stick frying pan for a minute or so.
Add the butter and let it melt.
Don't allow the butter to brown or it will discolour the
eggs.
Pour in the egg mixture and let it sit, without stirring,
for 20 seconds.
Stir with a wooden spoon, lifting and folding it over from
the bottom of the pan.
Let it sit for another 10 seconds then stir and fold again.
Repeat until the eggs are softly set and slightly runny in
places, then remove from the heat and leave for a few seconds to finish
cooking.
Give a final stir and serve the velvety scramble without
delay.
Getting the best results, always use a non-stick pan with a
wooden spoon for best results and easy cleaning.
Don't over-stir -
think of these as folded eggs!