Simple, you'll say! But do you really know how to make them?

Ideally, scrambled eggs should be prepared in a water bath or double boiler. It takes longer, but success is ensured. If you want make them in a skillet, the heat should be low so that the eggs stay creamy. Overly high heat tends to dry them out.

In the past, they were traditionally served in a timbale or with little puff pastry triangles.

1. Butter a bowl.
2. Break the eggs into the bowl; add a few little pieces of butter, salt and pepper.
3. Place the bowl over a pan of simmering water; mix the eggs with a spatula to the desired texture. Beat gently to avoid the formation of lumps when cooking.
4. Remove from the heat. Finish by stirring in a few pieces of butter and a drizzle of cream.