Perfect scrambled eggs.
I have used this recipe for over 20 years. It has never failed me.
- 3 eggs
- Half a cup of fresh cream
- Olive oil or truffle oil
Break 3 eggs into a bowl and add the cream and salt (I like to use truffle salt)
Whisk the mixture into a frenzy and set aside.
In a non stick pan, melt the butter and add a swirl of olive oil (you can use truffle oil if you love truffles)
Once the pan is piping hot, add the egg mixture. After 10-15 seconds, use a rubber spatular to fold the mixture in toward the centre. You want to fold the eggs as opposed to stirring.
Turn the eggs out onto your plate, or straight onto a slice of hot toast. Add some chopped parsley or chives and a drizzle of your favourite oil.
“We can all make scrambled eggs, it’s almost like it was programmed in us since the day we were born. We know how to make it, when to have it and what to serve it with”
I LOVE scrambled eggs, and I love omelettes too. I would usually serve a few sides with either scrambled eggs or an omelette such as; wilted spinach, chipolatas, maple bacon or avocado. Mushrooms and grilled tomatoes are always a classic too.
If I’m not doing a truffle infused breakfast, I usually apply tobasco sauce to my eggs. It’s such a match made in heaven. Piping hot and slightly unset scrambled eggs with a good dousing of tabasco.
Not just a breakfast dish in our house, often a Sunday evening is either an omelette, frittata or if we’re in a rush, scrambled eggs.
- Don’t overcook the eggs
- Use a non stick pan
- Use a rubber spatular
- Make sure your pan is piping hot before you add the mixture
- Fold from the outside in
- Have your toast and sides ready, you want to enjoy the eggs immediately.
What are your favourite recipes to whip up using eggs?