Used the double boiler technique to make the most fluffy, velvety, melt in the mouth scrambled eggs ever!
Thanks Mabel for sharing this wonderful idea!
Method:
Take a big pan with water and heat water till it comes to a rolling boil. Meanwhile break 3 eggs, add 1 tbsp cream, 1/2 tsp salt and a dash of pepper and whisk to combine. Turn heat to medium and place another smaller pot on the big pan. Melt a slice of butter in the small pot. Pour the egg batter in to the melted butter and cook…stirring gently till egg starts to come together. Sprinkle some chopped parsley/chives and serve immediately!
