The Best Scrambled EggsSoft yet firm & luscious eggs – it’s easy with these tips Ingredients:
5 large free range eggs
150mls cream or milk
Good pinch salt & freshly ground black pepper
30g butter or olive oil
parsley to serve
Variations:
50g smoked salmon, thinly sliced, or
½ cup fresh chopped oregano, basil and or chives, or
60 grated cheddar cheese Method:
Attach the wire whisk to the stand mixer. Add the eggs, cream and salt and pepper to the mixing bowl.
Meanwhile, place a large non stick heavy based frying pan over a medium heat. Add the butter and allow to melt, swirling to coat the pan.
Turn the mixer to speed 4 and whisk 2 minutes or until well mixed and foamy.
Pour the egg mixture into the hot foamy butter and allow to cook for about 25 seconds or until the base is set. Using a wooden spoon or spatula gently stir and fold the eggs just a little - moving the mixture from the outside of the pan into the centre – gently fold don’t over mix or scramble! Allow mixture to set again then repeat this light stir/folding step. Leave for about 20 seconds or until the eggs are JUST set (do not over cook).
Remove from the pan and serve with good sourdough or rye toast. Tips:
Variation: Top eggs just before serving.
Preparation time:10 minutes
Cooking Time:4 minutes
Degree of difficulty: Easy
2 Click here for Print Friendly Version Back to the recipe list...
Please note: vegetarian recipes in this database may contain dairy products and eggs and are therefore suitable for lacto-ovo-vegetarians only, who have adopted a vegetarian diet for health reasons |
