When I say that this is an easy recipe, I really mean it. The trick to cooking moist scrambled eggs is to restrain yourself and let the eggs cook as long as the recipe says, which I found difficult as I don’t particularly like runny eggs. I secretly wonder if Bill Granger uses more cream than the recipe calls for in his restaurant. This recipe is very indulgent and I don’t expect you’d use cream every weekend.
An old boyfriend taught me his secret to scrambled eggs. He used the lowest heat possible and combined half a glass of milk to each egg and then cooking them for at least half an hour. Yawn. I much prefer this quick recipe!
Chef 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 these as 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.
– Perfect scrambled eggs – BBC GoodFood
Adapted from Perfect scrambled eggs by Bill Granger
2 eggs, organic
1/3 cup pouring cream
10g butter, organic
pinch of salt
- Add the eggs and cream to a bowl and mix together with a whisk.
- Heat a non-stick pan to high and melt the butter.
- Pour in the egg mixture. Allow the egg to cook and fold them in with a wooden spoon when they have set on the outside edge.
- Repeat this until the egg mixture has just set, and just moist. They will continue to cook slightly when they have been turned out.
- Season with salt and serve with some hot buttered toast.