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Recipe by Bill Granger

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1. Lightly whisk the eggs, cream and a pinch of salt together until all the ingredients are just combined and the mixture has one consistency.
2. 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.
3. 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.

Per serving (with milk)

254 kcalories, protein 18g, carbohydrate 4g, fat 19 g, saturated fat 7g, fibre 0g, salt 0.6 g

Latest comments and suggestions

• alibaby

  19 December 2007

  alibaby rated this recipe

  

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• alibaby

  19 December 2007

  alibaby commented on this recipe

  The time is 2-3 minutes. Not 15-20!

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• omoarewa

  20 January 2008

  omoarewa commented on this recipe

  thanks you BBC GOOD FOOD this opportunity, i really apreciate the updating! Adebayo Bello.

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• shayron

  13 February 2008

  shayron rated this recipe

  

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• Millar

  17 April 2008

  Millar rated this recipe

  

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• jamesmichael

  30 June 2008

  jamesmichael commented on this recipe

  Beat eggs and add all ingredients into a Pyrex Measuring Jug, Stir well, put in Microwave on Low or Simmer Heat for 1/2 minute, stir well and cook for further 1/2 minutes till 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. Saves stannding over them on the hob.

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• cathgoodwin

  13 July 2008

  cathgoodwin commented on this recipe

  microwaved eggs are fowl james.

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• Denise

  21 January 2009

  Denise rated and commented on this recipe

  

  I remember scrambled eggs as horrible rubbery and barely edible but this method is fantastic! Loved the result and it only took 2 - 3 mins in a pan, who would cook eggs in a microwave? :-)

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• steve

  26 January 2009

  steve commented on this recipe

  I just beat 2 egss together with a bit of salt, and cook them in a small saucepan with a knob of butter. Just keep stiring the mix - it takes less than a minute!

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• Mrs Horse

  04 February 2009

  Mrs Horse rated and commented on this recipe

  

  I followed the exact 'recipe' and the results were AWESOME! My future husband was drooling over them this morning - so so good! and they only take like 3 minutes - even better!!

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• food!♥

  01 March 2009

  food!♥ commented on this recipe

  it has too much sat fat, might just put olive oil instead and reduce the cream

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• food!♥

  01 March 2009

  food!♥ commented on this recipe

  i meant olive margarine *

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• Taprobane

  23 June 2009

  Taprobane commented on this recipe

  Worked perfectly first time. Brilliant.

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• kazmonty

  06 July 2009

  kazmonty commented on this recipe

  Add some thinly sliced smoked salmon to the mix before cooking, delicious.

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http://www.bbcgoodfood.com/recipes/1720/

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Ingredients

• 2 large free range eggs
• 6 tbsp single cream or full cream milk
• a knob of butter

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Difficulty and servings

Easily doubled

Preparation and cooking times

Takes 15-20 minutes

Ingredients

• 2 large free range eggs
• 6 tbsp single cream or full cream milk
• a knob of butter

Per serving (with milk)

254 kcalories, protein 18g, carbohydrate 4g, fat 19 g, saturated fat 7g, fibre 0g, salt 0.6 g

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