120g of butter
12 eggs, lightly beaten
1/2 cup heavy cream
1 tablespoon or 2 teaspoons dried thyme
to taste
120g of butter
12 eggs, lightly beaten
1/2 cup heavy cream
1 tablespoon or 2 teaspoons dried thyme
to taste
Melt the butter and add the eggs
Cook over moderate heat, stirring constantly to prevent lumps in the pan
Do not let the eggs become too firm
When the eggs are almost set, add the heavy cream, thyme, and salt
Cook a little longer, stirring always, and serve immediately
Serve 6 portions.
