Bill's scrambled eggs
By: Bill Granger From: Good Food Live
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Bill's scrambled eggs
- Prep time:
- 5 mins
- Cook time:
- 1 min
- Serves:
- 1
Bill Granger stirs up a speedy treat of creamy scrambled eggs for a brilliant breakfast or anytime snack
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2. Melt butter in a non-stick frying pan over high heat, taking care not to burn the butter. Pour in egg mixture and cook for 20 seconds, or until gently set around the edge. Stir the eggs with a wooden spoon, gently bringing the egg mixture on the outside of the pan to the centre. The idea is to fold the eggs rather than to scramble them.
3. Leave to cook for 20 seconds longer and repeat the folding process. When the eggs are just set (remembering that they will continue cooking as they rest), turn out onto a plate and serve with hot toast.
Method
1. Place eggs, cream and salt in a bowl and whisk together.2. Melt butter in a non-stick frying pan over high heat, taking care not to burn the butter. Pour in egg mixture and cook for 20 seconds, or until gently set around the edge. Stir the eggs with a wooden spoon, gently bringing the egg mixture on the outside of the pan to the centre. The idea is to fold the eggs rather than to scramble them.
3. Leave to cook for 20 seconds longer and repeat the folding process. When the eggs are just set (remembering that they will continue cooking as they rest), turn out onto a plate and serve with hot toast.
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Latest Comment
Hooray! Success at last with my scrambled eggs. Luvverly as opposed to rubbery. Thanks to Bill and also to "Taggarto" for the mustard idea. As I didn't have any Dijon I added about a quarter teaspoon of English..delicious. Set me up beautifully for the start of the day.
These are excellent - cook them according to Bill's instructions. I also add just a hint of Dijon mustard to the mixture and finish with a little cracked black pepper over.