Perfect Scrambled Eggs
In this recipe, you'll create a velvety scramble by lightly whisking eggs and cream together until they form a consistent mixture. The addition of a knob of butter adds richness to the dish. Cooking the eggs slowly and gently results in a soft and slightly runny texture that is truly satisfying. This scramble is perfect for a leisurely breakfast or brunch treat.
— Constant Cookbook
Ingredients
- 2 large free range eggs
- 6 tbsp single cream or full cream milk
- a knob of butter
Instructions
- Lightly whisk 2 large eggs, 6 tbsp single cream or full cream milk and a pinch of salt together until the mixture has just one consistency.
- Heat a small non-stick frying pan for a minute or so, then add a knob of butter and let it melt. Don’t allow the butter to brown or it will discolour the eggs.
- Pour in the egg mixture and let it sit, without stirring, for 20 seconds. Stir with a wooden spoon, lifting and folding it over from the bottom of the pan.
- Let it sit for another 10 seconds then stir and fold again.
- Repeat until the eggs are softly set and slightly runny in places. Remove from the heat and leave for a moment to finish cooking.
- Give a final stir and serve the velvety scramble without delay.
Yield
Easily doubled
Nutrition
- Calories: 254 calories
- Fat Content: 19 grams fat
- Saturated Fat Content: 7 grams saturated fat
- Carbohydrate Content: 4 grams carbohydrates
- Protein Content: 18 grams protein
- Sodium Content: 0.6 milligram of sodium
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