Scrambled Eggs

4 large eggs

Half cup of cream

2 teaspoons butter

Salt

Whisk the eggs and cream together, season with salt.

Heat a large not-stick pan over a medium high heat. Add the butter the pan to melt.

Add the eggs and allow to sit and begin to set, fifteen seconds.

Using wooden or rubber spatula drag the edges of the eggs into the middle, letting the wet egg to run to the edges, and repeat until the eggs are almost set and remove from the heat.

Divide the soft, ribbon like eggs between your plates.