Separate the eggs. Beat the egg whites until stiff. Whisk the yolks very well and mix with the cream, paprika and salts. Carefully lift the egg whites under this mass.
Leave the butter in a large heavy skillet. Add the eggs and stir constantly with a large fork. The flame should be kept as small as possible. Turn off the fire after 10 minutes, but keep stirring until the eggs are fluffy and light. Arrange on a preheated plate and bring to the table immediately.
The famous American jazz musician (1899-1974) was also unique in his way of eating. Dessert was always first on the table, followed by a decent steak with celery instead of bread as a side dish. His skill in the kitchen, although limited, was clearly demonstrated with the recipe above.
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