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Scrambled eggs

Bill Granger from Food Uncut
Bill Granger's recipe produces perfectly cooked creamy scrambled eggs, ideal for a quick breakfast, light lunch or supper

Scrambled eggs

Method

1. Place the eggs, cream and a pinch of salt in a bowl and whisk together.

2. Melt the butter in a non-stick frying pan over a high heat, taking care not to burn the butter. Pour in the 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.

4. When the eggs are set (remembering that they will continue cooking as they rest), turn out onto a plate and serve with hot toast.

Cook's Note:
If you are making more than two serves of scrambled eggs, make sure you cook separate batches so as not to crowd the frying pan.