Scrambled Eggs

First, whisk the eggs with a pinch of starch in a separate portion of cold cream, making sure to avoid any lumps.

While continuing to whisk the eggs, pour in the cream and starch mixture.

Set the prepared mixture aside, and heat a skillet on the stove with three tablespoons of butter or a butter-oil blend.

Pour the mixture into the skillet and keep it over high heat for 5 seconds.

Next, remove the pan from the heat and start stirring the eggs in a circular motion. Count to 10, return the skillet to the heat, and hold it there for another 5 seconds.