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<title>Worlds Best Scrambled Eggs</title>
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<h1>World's Best Scrambled Eggs</h1>
<p>I adapted this recipe from a book called
<cite cite=" http://www.amazon.com/exec/obidos/tg/detail/-
/0864119917/">Sydney Food</cite> by Bill Grainger. Ever since tasting these
eggs on my 1<sup>st</sup> visit to Bill's restaurant in Kings Cross, Sydney,
I have been after the recipe. I have since transformed it into what
I really believe are the <em>best</em> scrambled eggs I have ever tasted.</p>
<p>This recipe is what I call a <q>very special breakfast</q>;
just look at the ingredients to see why. It has to be tasted to be
believed.</p>
<h2>Ingredients</h2>
<p>The following ingredients make one serving:</p>
<ul>
<li>2 eggs</li>
<li>1 tablespoon of butter (10g)</li>
<li>1/3 cup of cream <i>(2 3/4 fl ounces)</i></li>
<li>A pinch of salt</li>
<li>Freshly milled black pepper</li>
<li>3 fresh chives (chopped)</li>
</ul>
<h2>Instructions</h2>
<ol>
<li>Whisk eggs, cream, and salt in a bowl.</li>
<li>Melt the butter in a non-stick pan over a high heat <i>(taking care not
to burn the butter)</i>.</li>
<li>Pour egg mixture into pan and wait until it starts setting around the
edge of the pan (around 20 seconds).</li>
<li>Using a wooden spatula, bring the mixture into the center as if it were
an omelet, and let it cook for another 20 seconds.</li>
<li>Fold contents in again, leave for 20 seconds, and repeat until the eggs
are only just done.</li>
<li>Grind a light sprinkling of freshly milled pepper over the eggs
and blend in some chopped fresh chives.</li>
</ol>
<p>You should only make a <strong>maximum</strong> of two servings per frying
pan.</p>
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