Perfect scrambled eggs
Learn how to make perfect scrambled eggs time after time with Bill Granger's recipe
3
ratings
Difficulty and servings
Easily doubled
Preperation and cooking times
Takes 15-20 minutes
- 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.
Getting the best results
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 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.
Recipe from Good Food magazine, March 2003 .
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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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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This recipe uses a basic bread dough method, but the mix of flours gives an interesting texture and flavour
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Recipe features
Difficulty and servings
Easily doubled
Preperation and cooking times
Takes 15-20 minutesSoft and creamy
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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