Scrambled Eggs

Name: Scrambled Eggs
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 2 servings
Ingredients: 5 eggs; 2 Tbsp cream; 30 g butter; salt; pepper

Felicity MacLeod

Prep 5 mins5m

Cook 5 mins5m

Serves 2

Martin and I feel we have nailed eggs so much so we no longer go out for brunch, instead we make our moorish scrambled eggs.

After many failed household egg attempts and lots of research we discovered the trick is "slow and low", cook the eggs slowly over a low heat. We also discovered the best way to scramble eggs is to actually fold them.

Ingredients

5 eggs
2 tbsps cream
30 g butter
salt
pepper

Instructions

Keep screen awake

1
In a large bowl crack the eggs and add the cream. Lightly whisk and add salt and pepper to taste.
2
In a large frying pan melt the butter over a low heat, add egg mixture.
3
Lightly fold the eggs towards the centre of the pan using a spatula. This should only take a few minutes, you want your eggs to be a little gooey.
4
Serve with bacon and freshly sliced crusty bread.

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