One of the simplest, delicious breakfasts, scrambled eggs are so easy to get wrong. Contrary to most methods we feel the best way of cooking scrambled eggs is to start off on a low heat to cook them slowly, leaving you will silky smooth eggs.
- Crack the eggs into a bowl and whisk together with a fork.
- Place the butter in a saucepan over a low heat and melt.
- Pour in the eggs and stir with a wooden spoon, getting right into the edges of the pan.
- Continue to cook and stir, this may take quite a few minutes, but the eggs will solidify quite quickly when they do begin to cook, so be careful. It is very important that you do not allow the eggs to catch anywhere in the pan as this will really effect the flavour.
- Its best to take the eggs to just under the way you like them, then remove from the heat and continue to stir them.
- At this stage, add the cream, this will stop the eggs from cooking much further.
- Stir the cream in, check the consistency is what you like. If it is still slightly runny, briefly place back on the stove, but don’t forget to keep stirring!
- Season well and serve.
Our favourite way of serving scrambled eggs is with smoked salmon, a wedge of lemon and lots of black pepper. Chopped chives are also a great addition.
You will need:
- Three best quality free range eggs
- 10g unsalted butter
- 25ml double cream
- Salt and pepper