1 tablespoon butter
6 eggs
2 tablespoons cream
1/4 teaspoon salt
1 pinch freshly-ground white or black pepper
1 teaspoon chopped fresh tarragon, parsley or chives
= (or a combination)
Directions: one line for each direction. When saved the lines will be numbered.
Melt butter in a medium nonstick skillet over medium heat. Pour in the eggs. Cook 1 minute without stirring.
With a wooden spoon or heat-resistant rubber spatula, gently turn the eggs from bottom to top, scraping around all edges. Eggs should not brown. When eggs form soft, creamy small curds, add herbs; turn onto warm plates and serve immediately.
