I have been 'chook sitting' and reaped the rewards, lots of lovely fresh eggs. Each day Henny has laid an egg.
Free to roam during the day and securely shut into the hen house at night. So funny watching them establish their pecking order.
With such fresh eggs on hand we had an egg dish every day.
Eggs are so easy to cook, however, gentle heat is needed to prevent scrambled eggs and omelettes from becoming tough and rubbery.
This is How I Make Scrambled Eggs
Warm some cream seasoned with freshly ground black pepper and a pinch of salt. One tablespoon for every two eggs
Pour the eggs into the cream, reduce the heat and cook, stirring gently. If you like it add some chopped parsley.
The eggs will thicken, do not overcook. It is best to remove the eggs from the heat before fully cooked as they will continue to cook.
Get everything ready before you start to cook. Filling prepared, eggs whisked, plate ready.
Pour in whisked eggs, reduce heat and continue cooking