Scrambled eggs
Soft, creamy curds of egg stirred slowly in foaming butter and taken off the heat while still glossy, ready in under ten minutes.
Method
- 1
Crack the eggs into a bowl, add a pinch of salt and beat with a fork until the yolks and whites are completely blended.
- 2
Melt the butter in a small non-stick pan over medium-low heat until it foams gently without browning.
- 3
Pour in the eggs and leave them alone until the edges just start to turn opaque.
- 4
Draw a spatula slowly across the base of the pan, pushing the set egg into soft folds.
- 5
Keep stirring gently, lifting the pan off the heat for a few seconds whenever the eggs seem to set too quickly.
- 6
Take the pan off the heat while the eggs still look a little wet and glossy, as they carry on cooking in the hot pan.
- 7
Stir in the cream, which stops the cooking and leaves the curds silky.
- 8
Season with black pepper and a little more salt if needed, scatter with chives and serve at once, on hot buttered toast if you like.
Notes
- Low heat and patience give small, creamy curds. For larger, fluffier curds, use medium heat and stir less often.
- Eggs go from creamy to rubbery in seconds, so have the plates and toast ready before they go into the pan.
- Salting the eggs just before cooking is fine and helps keep them tender.
Equipment
Mixing bowl, Fork, Small non-stick saucepan or frying pan, Silicone spatula