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Step-by-step scrambled eggs
Step-by-step scrambled eggs
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Prep Time:
10 minutes
Cook Time:
5 minutes
Total Time:
15 minutes
Achieve light, fluffy scrambled eggs by gently folding the mixture while cooking.
Ingredients:
  • 8 (60g each) free-range eggs, at room temperature
  • 125ml cream
  • 20g butter, chopped
  • Large pinch of sea salt
  • 4 slices bread, toasted, to serve
  • Smoked salmon slices
  • Finely chopped chives, to serve
Instructions:
  • Inspect each egg for blood by cracking it into a small bowl before adding it to the larger heatproof bowl. Repeat for all eggs.
  • Gently whisk the cream into the eggs until evenly mixed. Stir in the butter and season with sea salt.
  • Set up a double boiler with a medium saucepan of simmering water and a heatproof bowl on top, ensuring the bowl doesn't touch the water. Cook over medium-low heat for 1 minute. Gently push the egg mixture with a plastic spatula or flat-topped spoon in 4 directions from one side of the bowl to the other to create soft folds of cooked egg.
  • Gently fold the egg mixture, ensuring it doesn't stick to the bowl. Cook for 2 more minutes or until it reaches your desired consistency, with some runniness remaining.
  • Divide the scrambled eggs onto serving plates. Enjoy with buttered toast, smoked salmon, and a sprinkle of chives, if desired. Serve with a touch of freshly cracked black pepper for added flavor.

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