Perfect scrambled eggs recipe
By Bill Granger
Learn how to make perfect scrambled eggs with this easy recipe. A quick breakfast packed with protein, courtesy of Bill Granger.
- Takes 15-20 minutes
- Serves 1
- Easy
Nutrition per serving
-
kcal 254
-
fat 19g
-
saturates 7g
-
carbs 4g
-
sugars 0g
-
fibre 0g
-
protein 18g
-
salt 0.6g
Ingredients
- 2 large free range eggs
- 6 tbsp single cream or full cream milk
- a knob of butter
Tip
Getting the best resultsChef Bill Granger says, always use a non-stick pan with a wooden spoon for best results and easy cleaning. Don't over-stir - think of theseas folded eggs rather than scrambled. The eggs should have the texture of soft curds. It's best not to cook more than three portions in one go as you will overcrowd the pan and the eggs won't cook as well. For larger numbers, cook in two pans rather than one.More scrambled eggs ideas
For more creamy eggs inspiration, check out these scrambled eggs recipes with a twist.
Method
Lightly whisk the eggs, cream and a pinch of salt together until all the ingredients are just combined and the mixture has one consistency.
Heat a small non-stick frying pan for a minute or so, then add the butter and let it melt. Don’t allow the butter to brown or it will discolour the eggs. Pour in the egg mixture and let it sit, without stirring, for 20 seconds. Stir with a wooden spoon, lifting and folding it over from the bottom of the pan. Let it sit for another 10 seconds then stir and fold again.
Repeat until the eggs are softly set and slightly runny in places, then remove from the heat and leave for a few seconds to finish cooking. Give a final stir and serve the velvety scramble without delay.
