How to cook scrambled Egg

How to cook scrambled Egg 

Scrambled

2 eggs + 1 egg yolk 

1 teaspoon hefty cream 

salt and pepper 

1 tablespoon margarine 

Break the eggs into a medium bowl and season with an extremely liberal spot of salt and a few toils of dark pepper. 

Add cream, and beat the eggs with a fork until they are a uniform light yellow tone. 

In the interim, soften the spread in a little non-stick skillet over high warmth. 

At the point when the margarine melts and starts to froth, pour in the eggs and quickly go to low. Mix with a spoon or spatula continually as you cook. 

At the point when the eggs are simply set yet at the same time look excessively sodden, eliminate them to a plate (they will keep on cooking a piece as they rest).