There's no shortcut to making scrambled eggs.
The important thing for getting them creamily perfect
is to use a large, heavy-bottomed pan that distributes
the heat evenly and gently.
Richly delicious with a helping of smoked salmon on the side.
Serves: 4-5 Preparation time: 5 mins. Cooking time:15 mins
You will need
10-12 eggs
75ml double cream
Salt
30g butter
Method
1. Beat the eggs with the cream, then add a little salt.
2. Warm half the butter in your pan over a low heat.
When melted, pour in the eggs and begin to stir
with the handle of the wooden spoon.
You need to do so pretty much continuously for 15 minutes,
removing from the heat and allowing to cool a little,
if it looks like curds are beginning to form.
3. When the eggs are nearly done, they'll look like slightly lumpy custard.
Beat in the rest of the butter, pour over thin toast and eat immediately.
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