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Scrambled Eggs

cookeryskills's picture
Ingredients
  Eggs 2 Medium
  Salt 1 Teaspoon (use)
  Pepper 1 Teaspoon
  Butter 10 Gram
  Double cream 1 Tablespoon
Directions

GETTING READY
1. Remember to take the eggs out of the fridge 20 minutes before you want to cook them.
2. Use good-quality fresh large eggs and allow two eggs per person (or three if you are hungry).
3. Break each egg into a tea cup and then transfer into a larger bowl, removing any unwanted shell.
4. Season with salt and pepper, and a table spoon of milk and whisk together.

MAKING
5. Place a small saucepan onto a gentle heat to warm.
6. Add a knob of butter (approx. 10g) and allow to melt.
7. When the butter begins to bubble, pour in your beaten eggs and stir constantly using a wooden spoon. Keep scraping the sides and bottom of the saucepan.
8. When the eggs begin to set, remove the scrambled eggs from the heat and add a tablespoon of double cream.
9. Return to the heat and stir until the eggs are lightly set.

SERVING
10. Serve your scrambled eggs immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Breakfast
Taste: 
Savory
Method: 
Scrambling
Ingredient: 
Egg
Preparation Time: 
20 Minutes
Cook Time: 
5 Minutes
Ready In: 
25 Minutes
Servings: 
2

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