Scrambled Eggs
6 Eggs
6 tbsp Cream or Milk
3 tbsp Butter
Salt and White Pepper
Lightly beat the eggs, stir in the cream (or milk), season to taste.
Melt the butter in a saucepan over a medium heat.
Pour in the eggs, stir constantly until the eggs begin to thicken.
Reduce the heat and continue cooking until the eggs are set to the desired degree.
Serve on hot buttered toast or as part of a breakfast or supper dish.
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