scrambled eggs

For me the benchmark in scrambled eggs are the ones served at Bill’s cafes in Sydney. The secret? Being generous with the cream and stirring as little as possible to get big soft creamy curds. So good!

per person:
2-3 eggs
2-4 tablespoons cream
1-2 tablespoons butter

1. Break eggs into a small bowl and very lightly whisk. Add cream and whisk again. Season.

2. Place a small fry pan (larger if cooking for more than one) on a medium high heat and allow butter to melt. If it sizzles really quickly, turn the heat down.

3. Add eggs and leaves for 20 seconds or until starting to set around the edges.

4. Gently fold the cooked egg from the edges into the middle and allow the runny egg to run out to the edges.

5. Leave for another 20 seconds then fold in the cooked egg again. When the egg looks mostly set, transfer to a serving plate. Remembering it’s going to keep cooking with the residual heat.

variations

vegetarian / vegan – try scrambled tofu instead. Completely different recipe.

dairy-free – use oil instead of the butter and replace the cream with a little water.

accompaniments – lovely with chopped chives on top. Smoked salmon, bacon, mushrooms.. all the usual breakfast suspects.

leftover potential?

Not great. Difficult to reheat without overcooking the eggs. Can be eaten cold though.

problem solving guide

eggs watery – if the eggs look cooked but have watery liquid coming out the bottom, it mean your eggs are overcooked. The protein has started to break down which causes it to lose water. It won’t hurt you. Next time take the eggs off the heat sooner and remember that they’ll continue to cook as they sit on the plate.

eggs browning – this means the pan was too hot to begin with and your butter started to brown, Next time use a lower heat or get the eggs in the pan sooner.

eggs sticking to the pan – A sign of a dodgy pan and not enough butter or oil I’m afraid.

too bland – eggs love seasoning so don’t forget your salt and pepper.