Scrambled Eggs recipe
information
Ideally, scrambled eggs should be cooked and served to order but as this is not always possible, they may be cooked in advance and kept warm in a bain-marie, each portion being mixed again when serving. The addition of a little Cream Sauce will help to keep them from solidifying. To prevent streaks of white in scrambled egg, beat the eggs vigorously with a fork or whisk while adding the salt and pepper but do not make the mixture frothy.
ingredients
1/2 stick (2 oz) 50 g butter
8 eggs
2-3 X tbsp top of the milk or single (light) cream
salt and pepper
8 eggs
2-3 X tbsp top of the milk or single (light) cream
salt and pepper
method
1. Heat the butter in a heavy-bottomed frying or omelet pan.
2. Beat the eggs, salt, and pepper together lightly.
3. Before the butter begins to sizzle, pour the eggs into the pan.
4. Reduce the heat to very low.
5. Allow the eggs to set slightly round the sides and on the bottom of the pan.
6. Then, using a wooden spoon or spatula, stir slowly and constantly.
7. Run the spoon round the edge of the pan and draw the cooked egg into the centre.
8. Draw the cooked egg up from the base of the pan.
9. When most of the egg has set, remove the pan from the heat, add the milk or cream (which will stop any further cooking), and stir carefully until the eggs are evenly set into a soft, creamy mixture.
Serve immediately.
2. Beat the eggs, salt, and pepper together lightly.
3. Before the butter begins to sizzle, pour the eggs into the pan.
4. Reduce the heat to very low.
5. Allow the eggs to set slightly round the sides and on the bottom of the pan.
6. Then, using a wooden spoon or spatula, stir slowly and constantly.
7. Run the spoon round the edge of the pan and draw the cooked egg into the centre.
8. Draw the cooked egg up from the base of the pan.
9. When most of the egg has set, remove the pan from the heat, add the milk or cream (which will stop any further cooking), and stir carefully until the eggs are evenly set into a soft, creamy mixture.
Serve immediately.
serving amount
serves 4
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more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
