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
- 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
- Crack your two eggs straight into a pot, not a bowl. No whisking, no seasoning, just straight into the pot.
- Add in the butter pieces. What happens then, is that the butter will melt as the eggs cook slowly.
- 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.
- 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.
- Then put it back on the heat. And don’t stop stirring now.
- Repeat steps #5 and #6 a couple of times. Essentially, you wanna be slow-cooking the eggs.
- Finally when the eggs begin to come together into a single creamy lump, season to taste with salt and pepper.
- Then, add the cream, crème fraîche or milk, and give it a good mix. This stops the eggs from cooking further.
- If you want, add chopped chives. Eggs and chives are a fantastic combination.
- 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!