Scrambled Eggs


1) 46 eggs (depending on size)
2) 2 tablespoons thick cream (35 per cent fat) salt and freshly ground pepper, to taste
3) 75 g butter
4) chopped chives, to garnish


1. in a bowl, crack the eggs, add the cream and season with salt and pepper.

2. Whisk lightly with a forkthe whites and yolks don’t have to be completely mixed and the mixture should contain some air; over-whisking the mixture expels the air and makes for heavier scrambled eggs

3. Melt the butter in a heavy-based nonstick pan over medium heat. When the butter begins to bubble, add the egg mixture and reduce heat to low. as it begins to cook and thicken, fold the thicker bits towards the centre of the panuncooked egg will moat around the cooked egg.  epeat this process until the eggs are close to ready but still a little runny, then remove from the heat and move the mixture once or twice more as the heat of the pan will complete the cooking.

4. serve immediatelyscrambled eggs become tough and dry if you attempt to keep them warm. Garnish with the chives or other fresh green herbs.


* You will needbowl, whisk or fork, weight measure, silicon spatula and nonstick pan.

* For great tasting eggs, try to source eggs from a farmers market or at the very least use free range eggs.

* The degree to which people like their eggs cookedwhether scrambled, poached, fried or boiledcan vary greatly. However, the two most common are runny and hard. This is very true when making scrambled eggs, so as much as this recipe calls for the eggs to be just set, some may feel it necessary to cook them to within an inch of dust; this is completely up to the individual. Expect that in restaurants eggs should always be ‘just’ cooked, and it is up to the customer to express ‘firm’ or
‘well done’ when ordering.

* If cooking scrambled eggs for more than 2, then Unfortunately it becomes a Lengthy process. Too many serves in one pan, although
Achievable, will create havoc with overcrowding, possibly Causing much spillage. Also, it would mean the eggs are exposed to heat for a longer
period, meaning that while some parts of the eggs are not cooked, other parts are beginning to overcook, become rubbery and then watery.

* Cooking scrambled eggs on a high heat can be done; however, there is the risk of browning parts of the eggs and leaving unsightly spots throughout the mixture. Also, eggs are a delicate protein that do not respond well to high heat.

* Adding creamas this recipe suggestsresults in very smooth, creamy and decadent scrambled eggs. Replacing the cream with milk or low fat milk can be done, but be very careful not to overcook the eggs as it will toughen the mixture and leave you with a heavily weeping mass of tough egg curds and watery milky whey as the proteins in milk also overcook and coagulate.

* For lactose intolerance, use 2 tablespoons of water Instead of cream or milkAgain, so long as the mixture is only just cooked, this Version of scrambled eggs can still be quite amazing. Water added to scrambled
egg mixture can create fluffy eggs as the water begins to steam the beaten eggs. * Surprising as this may seem, serving scrambled eggs
for an entrée at a dinner party can be quite a hit. A regular serve of scrambled eggs (2 eggs per person) plus some smoked salmon and
a small green salad is a very acceptable way to begin a meal.

* For an extra special treat, just as the eggs are nearly ready, add
1 tablespoon mascarpone cheese or crème fraîche or 2 tablespoons goat’s cheese. Stir once or twice and serve.

* This recipe for scrambled eggs can be slightly undercooked and then poured onto 2 tortillas. Top each one with ¼ avocado and a slice of good ham then roll like a burrito, place on a tray and top with a small handful of grated tasty cheese. Bake in a hot ovenm (210°C) for 5 minutes. Breakfast Burrito! Tabasco sauce or a fresh salsa made of 1 fresh tomato (chopped), ½ red onion (chopped), 2 tablespoons chopped coriander, salt and pepper, and 1 tablespoon extra virgin olive oil will finish this breakfast or brunch meal.


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