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Scrambled Eggs with Soft-Shell Crabs

Carefully crack eight fresh eggs in a bowl, add half gill cream, half teaspoon salt and two saltspoons white pepper. Sharply beat with fork one minute. Remove spongy parts under the side points of three medium raw soft shell crabs. Thoroughly wash and drain, remove the small claws, then cut in eight even pieces. Heat two tablespoons melted butter in a sautoire, add the crabs, sprinkle half teaspoon salt over and fry five minutes, lightly tossing meanwhile. Drop in the beaten eggs and cook six minutes, briskly stirring meanwhile. Transfer to a deep dish and serve.