First, stir the mustard evenly into the whipped cream in a small bowl. Then put the egg in the bowl. Season to taste with salt and pepper from the mill. It is better to season a little more defensively, because re-seasoning is easy, desalinating and defusing is unfortunately impossible.
Butter a small coated pan.
The egg is now not beaten with the whisk, but is carefully pulled through with the cream with the prongs of a fork. In the ideal case, the result is an egg mass with yellowish streaks, not a uniformly single-colored mass!
Put the egg in the buttered COLD pan and set the flame to 3/4 heat. As soon as the egg begins to stagnate, it is best to use a silicone spatula to push it from all sides towards the center so that the liquid egg mixture can flow behind it. As soon as the liquid egg stops flowing, turn it once and take the pan off the flame. Let rest for a minute, then the scrambled eggs are ready to serve.
Sprinkle with the chives rolls or the chopped flat-leaf parsley and you`re done. Whether you prefer the light onion spiciness of the chives or the gentle sweetness of the parsley is a matter of taste. Both go together.
Tip: We like this egg best on properly buttered gray or black bread with a crunchy pickle. Good things can be very simple.
This egg also goes wonderfully as a companion to smoked fish, e.g. salmon. Then at the beginning I add 1/2 teaspoon of honey to the egg mixture and at the end I replace the chives with fresh dill.
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