Scrambled eggs

Good scrambled eggs for any type of party never fails. This recipe gives you tasty scrambled eggs that are not dry or clumpy. Did you know that many hotels use egg powder when making scrambled eggs?

You need to count 1-2 eggs per person and 1 table spoonful of cream or milk per egg. Try also with crème fraiche instead of cream!

Eggs

Cream or milk

Butter

Salt

Pepper

Mix the eggs and cream together and cook the eggs on a pan for 20-30 minutes on a really low fire stiring the mix all the time. The whole point here is that you don’t get any clumps but a smooth nice scrambled eggs. If you have too hot pan the eggs will get clumpy right away.

In the end of the cooking time the scrambled eggs should be a smooth mass and there should be tiny amount of liquid left. In the end add some butter to add a really nice taste. Season with salt and pepper. Decorate with chive.