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Creamy scrambled eggs
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Chef :
Nadine SchweitzerCreamy scrambled eggs
This recipe is inspired by the Savoy's creamy scrambled eggs and makes the eggs perfectly scrambled, every time!
Cooking instructions
* Step 1
Put chunks of large butter together with the eggs in a sauce pan.
* Step 2
On a medium low heat, and continually stir the eggs and butter together.
* Step 3
About every 30s, take off the heat and keep stirring, then transfer back on the hob.
* Step 4
Keep repeating previous step a few times and, you will slowly start to see and feel the egg texture thicken. As you take the saucepan off the heat, stir continuously ensuring you scrape any egg mixture from the edges.
* Step 5
As soon as you start to see the consistency and texture thicken, take off the heat and keep stirring. At this stage, season with sea salt and freshly cracked black pepper.
* Step 6
Reduce the heat to very low and put the saucepan back on the heat and keep stirring until you start to see layers forming. Some chefs add Creme fraiche for extra richness at this stage but I think it's unnecessary.
* Step 7
Take off the heat and with the residual heat of the pan, keep stirring to loosen these layers into the creamy parts.
* Step 8
Serve the creamy scrambled eggs as part of a full English breakfast. Or perfect for on muffins with any toppings, such as spinach or chives.
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