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This was so creamy and perfect! I used a big pinch of garlic powder as I didnt have any fresh garlic left. Great recipe!

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Rainette November 03, 2010

The addition of the garlic at the start and the cream and parsley to FINISH the dish took scrambled egg to another level. I was careful to just use a small garlic clove as I didn't want to spoil the subtlty of the dish. Excellent thank you.

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JustJanS April 05, 2008

These were very good! They were very creamy, which is quite different from the more firm scrambled eggs I am used to and the nutmeg really sets them apart. I cut the recipe in half for just me, and tried to remember the conversions to US from Australian but I think I may have added a bit more butter than it called for lol. I also eyeballed the garlic and parsely so may have ended up with more than it stated in recipe as well.

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CulinaryExplorer March 31, 2008

Really nice eggs! I used extra light cream to cut down on the fat, and it still came out very rich and creamy. Next time I might add another pinch of nutmeg. Thanks Droopy Drawers!

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AmandaInOz February 02, 2008

These are super!! The nutmeg in the eggs with cream just tastes fabulous!! Worth the effort and little bit of extra calories.

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Chef*Lee February 01, 2008
Luxury Scrambled Eggs