Scrambled Eggs and Toast

1. 1

   Heat the butter in a nonstick egg pan over medium heat.

2. 2

   Whisk the eggs and cream together in a bowl and pour into the pan.

3. 3

   Let the eggs sit for a bit until you sense that somewhere around the edge theyre setting, but they dont yet look like theyre setting.

4. 4

   Pull a fork gently through the eggs as though youre drawing a line down the center of the pan.

5. 5

   The line you drew through the center will fill up with raw egg, and now all of a sudden there will be ridges in the eggs, a discernment between the raw and the cooked eggs.

6. 6

   When the flat raw egg looks like it is setting, pull the fork through it again slowly.

7. 7

   When you do this the third time, pull the fork across in a few places and lift up the center of the eggs so that some of the raw egg gets under them and they dont overcook.

8. 8

   At this point the eggs are cooked enough for me, but I like my eggs soft, with different levels of cookedness within them.

9. 9

   If you like your eggs more cooked, cook them more.

10. 10

    Serve with the toast.

* Per serving · 4 servings · Values may vary.

No additional tips available.