I dreamt I was in a scrambled egg competition alongside a number of chefs. I relieved when I woke up that Gordon Ramsey wasn't among them as he has lost brownie points with me when I read he had eaten a still beating snake's heart on one of this travels. I was looking at (the night before) a recipe we have had in the family since the 70's and it's based on a cholesterol heavy recipe. For each person 2 eggs 1 and a half tbsp (rather more if you can bring yourself to do it, don't skimp) Salt to taste 2 tbsp double/heavy cream Beat the eggs very lightly until they are just blended. Overbeating will make them runny. Add salt. Melt the butter over lowest heat in a skillet or chafing dish. Pour in the eggs and turn them very slowly with a wooden spatula. Continue turning for at least 10 to 20 minutes (depending on the number you are cooking). When they are almost set, pour in the cream and stir through the mixture. Remove from the heat and allow to stand for a minute or two, until they have reached a uniformly soft, creamy consistency. They should not be hard and lumpy. If you wish, you might add a little grated cheese along with the cream. I like to serve the eggs with ratatouille. Personally I find I can't bring myself to add either the amount of butter or cream to the eggs and so usually do someting much quicker, cooking the eggs in a bit of butter and loosenting the almost set eggs with a dash of milk (or yoghurt as my sister does). And I always put grated cheese in them. My way is by no means as creamy and elegant as the original recipe intended but it results in far superior scrambled eggs to those hard and lumpy examples usually on offer in cafes.
