Scrambled Eggs

Begin by cracking the eggs one by one into a small plate (checking that they are all fresh). Then put all the eggs into a bowl, add a little salt and beat them with a whisk until the yolks and whites are combined.

For a creamier result, add a spoonful of cream for each egg. Then pour the mixture into a pan in which a couple teaspoons of butter has been melted for each egg. For best results, immerse the pan into a simmering bain-marie and stir until the eggs are done (otherwise cook over low heat).