Creamy Fluffy Scrambled Eggs

Scramble eggs with smoked salmon, topped with cream cheese. Best serve with croissant, hot from the oven, or toasted bagel, and a cup of fresh fruits.

1. Preheat a skillet (non-stick pan) with 1/2 tsp of veegetable oil/canola oil on medium low heat to evenly heat the skillet. It will take about 7-10 minutes.
2. Lightly beat the eggs (about 50-70 light strokes).
3. Feel the heat of the pan by placing your hand above it. If it's hot, add 1 TBP of butter. It should simmer and bubbles. When the bubbly sound is gone, add the eggs and stir immediately and continuously (but not too vigourously) when it hits the skillet with a pair of chopsticks.
4. If you would like, sprinkle some shedded parmasean cheese on top of the egg, and continue stiring. Start to fold the egg into itself when the bottom starts to solidify to cook it evenly. When it's almost cooked through but still moist, remove from the heat, and add a T. of heavy cream and stir well. Serve with chive or scallion.  Season with salt and black pepper, another sprinkle of parmasean.