Oueffs en Brouillade with Eel

4 eggs
2 tbsp heavy cream
1.5 tbsp butter
1/8 cup chopped Japanese smoked eel
salt and pepper

1. Beat eggs until frothy, add salt and pepper
2. Heat butter in top of double boiler
3. Add most of eggs to butter, reserving 1/6 cup
4. add heavy cream to reserved eggs
5. Whisk eggs constantly so that the curds stay small. They are cooked when they are not liquid but still fluffy.
6. Add eel and whick in, remove from heat
7. Add to reserved egg/cream mixture, whisk together.
8. Serve