Scrambled Eggs (Oeufs Brouillés)

This is a recipe I found on Cuisine-France.com that I adapted, to add some cheese, in order to be like a hotel's French restaurant's eggs for brunch that I enjoyed. I am posting this for ZWT France leg of the race. Times weren't stated, so this is a guess, as this is untried by me as of now.

• Ready In: 12 mins
• Serves: 4-6

Ingredients

• 2  tablespoons butter
• 8  eggs
• 4  teaspoons water or 4  teaspoons milk
•  salt
•  pepper
• 2  tablespoons  whipping cream (at room temperature)
• 2  tablespoons cheddar cheese, finely shredded
•  parsley, sprig for garnish

Directions

1. Step 1: Put the eggs, salt and pepper, and water in a bowl. Beat for 30 seconds.
2. Step 2: Coat a pan with butter. Pour in the eggs. Cook over low heat. Stir several times to get thick ribbons but not tiny pieces. Remove from heat when the eggs have thickened, remove pan from heat.
3. Step 3: Stir in the cream and cheese. Taste and season if needed. Decorate with parsley.