INGREDIENTS

INSTRUCTIONS

Break the eggs into a non-stick saucepan and add half of the butter.
Put the eggs onto a low heat and start to stir with a heat resistant
spatula, breaking the eggs up as you stir. Continue stirring as the
eggs begin to incorporate, and move them on and off the heat to keep
the cooking process as slow as possible.  Add most of the remaining
butter after about four minutes and keep  stirring! Scrambled eggs
should take seven or eight minutes to cook!  As the cooking progresses
you must keep the eggs moving with your  spatula at all times.  Once
the eggs are creamy throughout, stop the cooking process by  adding the
cold cream. Stir the cream in well and leave the eggs on  one side
while you saute the mushrooms in the remaining butter.  Incorporate the
mushrooms into the scrambled eggs and serve  immediately on a warmed
dish.  Converted by MC_Buster.  Per serving: 365 Calories (kcal); 41g
Total Fat; (97% calories from  fat); 1g Protein; 1g Carbohydrate; 109mg
Cholesterol; 6mg Sodium Food  Exchanges: 0 Grain(Starch); 0 Lean Meat;
0 Vegetable; 0 Fruit; 8 Fat;  0 Other Carbohydrates  Converted by
MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 366
Calories From Fat: 357
Total Fat: 40.7g
Cholesterol: 107.5mg
Sodium: 297.6mg
Potassium: 102.2mg
Carbohydrates: 1.4g
Fiber: <1g
Sugar: <1g
Protein: 1.3g