These are the ultimate fluffy scrambled eggs.
20g butter, chopped
¼ cup thickened cream
Sea-salt flakes and freshly ground black pepper, to season
Crack eggs into a large bowl. Whisk until smooth.
Put butter in a large non-stick frying pan over a medium heat. When butter is melted, add egg mixture and cook until just lightly set on base of pan.
Using a heatproof spatula, scrape egg mixture from 1 side of pan to other, forming large curds. Cook, folding egg in this way, for 1 minute or until almost cooked through (egg mixture should still be slightly wet).
Fold in cream. Season, then serve immediately.