Scrambled Eggs With Cooking Cream


6 large eggs

50ml Tatua Cooking Cream

2 Tbsp butter

Freshly ground salt and pepper


  1. In a bowl, whisk together eggs and Tatua Cooking Cream. Season generously with salt and pepper, then whisk to ensure fully incorporated.
  2. 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.
  3. Use a spatula to scrape the eggs around the pan, folding around the center of the pan. Cook until the curds have just set.
  4. Serve over freshly toasted bread or along with your favourite sides.
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