Perfect Scrambled Eggs

We eat a lot of eggs. Well, enough to know how exactly we like our Saturday brunch scrambled eggs: creamy and volumnous. The word ‘perfect’ is indeed a bold claim but this way of making the eggs, we believe, is perfect. Have a go at it and let us know if we’re in the same team on this one!

Here’s how it’s done..

Perfect Scrambled Eggs
Serves 2

• 4-5 eggs, depending on appetite
• 2 thumb-sized knobs of butter, cut into small pieces
• 2 tsp cream, crème fraîche or 1 tbsp milk
• Salt and pepper, to season
• (optional) 1 pinch chopped chives

•••••

1. Crack your two eggs straight into a pot, not a bowl. No whisking, no seasoning, just straight into the pot.
2. Add in the butter pieces. What happens then, is that the butter will melt as the eggs cook slowly.
3. Then, get your pot onto the hob and turn on the heat. With a spatula, stir away. Like risotto, don’t stop stirring. When the eggs start to get all velvety and golden-looking, you’ll know now you’re doing it right.
4. Before the eggs start getting lumpy, take the pot off the heat and continue stirring. Make sure you get all the rich goodness off the sides of the pot.
5. Then put it back on the heat. And don’t stop stirring now.
6. Repeat steps #5 and #6 a couple of times. Essentially, you wanna be slow-cooking the eggs.
7. Finally when the eggs begin to come together into a single creamy lump, season to taste with salt and pepper.
8. Then, add the cream, crème fraîche or milk, and give it a good mix. This stops the eggs from cooking further.
9. If you want, add chopped chives. Eggs and chives are a fantastic combination.
10. Serve on unbuttered toast.

I know this recipe is a keeper when W requests for scrambled eggs ever-so-often. I’m guilty of those cravings too.

Here’s the recipe card, to save, print and collect!

x, K