Light cream: 40g
Salt: 2 pinches
1. Melt the butter in a 20 cm wide pan and coat the entire inside of the pan with it.
2. Crack the eggs in the pan.
3. Heat them for 30 seconds.
4. Add the cream and the salt and gently try to scramble them with a silicon or wooden spoon.
5. Keep scrambling (about 2-3 minutes) until all ingredients are well mixed and the texture is soft and cooked.
6. Serve it with coffee and a well-toasted bread.
Tip: Scrambling fast or too much will spoil the creamy texture.