recipe from The Kitchenserves 2
4 eggs
1 tsp butter
4 tsp cream
salt and pepper
fresh herbs
small saucepan
Heat the saucepan over low heat, very low heat. My cooker has a scale from 0,5 to 3 and I cook the eggs on 1. Add the butter and let it melt. In a small bowl beat the eggs thoroughly. Whisk in the cream.
Pour the eggs in the saucepan, stirring frequently cook for about 15 minutes. The first 10 min not much happens, but as soon as the eggs heat up it goes fast. When the eggs are done to your liking season with salt and pepper and serve with fresh herbs.
fresh herbs
small saucepan
Heat the saucepan over low heat, very low heat. My cooker has a scale from 0,5 to 3 and I cook the eggs on 1. Add the butter and let it melt. In a small bowl beat the eggs thoroughly. Whisk in the cream.
Pour the eggs in the saucepan, stirring frequently cook for about 15 minutes. The first 10 min not much happens, but as soon as the eggs heat up it goes fast. When the eggs are done to your liking season with salt and pepper and serve with fresh herbs.
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