Scrambled Eggs With Cooking Cream
6 large eggs
50ml Tatua Cooking Cream
2 Tbsp butter
Freshly ground salt and pepper
- In a bowl, whisk together eggs and Tatua Cooking Cream. Season generously with salt and pepper, then whisk to ensure fully incorporated.
- Bring a pan to a medium heat and melt the butter until foaming. Reduce to medium low heat, then add the eggs into the pan.
- Use a spatula to scrape the eggs around the pan, folding around the center of the pan. Cook until the curds have just set.
- Serve over freshly toasted bread or along with your favourite sides.