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Scrambled eggs

Deborah Hutton/Recipe: Bill Granger
Scrambled eggs


Serving size: Serves 1
Cuisine type: Modern Australian
Cooking time: Less than 15 minutes
Special options: Kid friendly, Low Carb, Vegetarian
Course: Breakfast
Favourite flavours: Easy recipes

INGREDIENTS

2 eggs
1/3 cup cream
pinch of salt
10g butter

METHOD

Place eggs, cream and salt in a bowl and whisk together.

Melt butter in a non-stick frying pan over high heat, taking care not to burn the butter. Pour in egg mixture and cook for 20 seconds or until gently set around the edge.

Stir the eggs with a wooden spoon, gently bringing the egg mixture on the outside of the pan to the centre. The idea is to fold the eggs rather than to scramble them. Leave to cook for 20 seconds longer and repeat the folding process.

When the eggs are just set (remembering that they will continue cooking as they rest), turn out onto a plate and serve with slices of toasted sourdough bread.

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User comments
I discovered using cream instead of milk a few months ago. I was impressed that foodie had the same thoughts.
Great recipe. I will never use milk again.
Add goats cheese and parsley for a really nice change.
I cook my scrambled eggs in the microwave. 1 tablespoon milk or cream to 1 egg, and cook it in 10-15 second bursts. Although it may sound a bit gross to do it this way, it's good cause you don't have to worry about egg catching on the bottom. And I serve it with toasted and buttered turkish bread, and sprinkled with good quality salt

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