UKTV recipes
Bryn Williams
Bryn Williams from Market Kitchen
For rich, creamy, perfectly scrambled eggs, you can't go wrong with this simple foolproof recipe from Bryn Williams

Lurpak

 

Scrambled eggs

Method
 
1. Brush the butter on the bottom of a cold saucepan with a pastry brush.

2. Place the pan over a medium heat and crack the eggs directly into it.

3. Cook whilst continually scraping the bottom of the pan with a spatula to fold the eggs over themselves.

4. Remove from the heat when almost done. The eggs should still be slightly runny.

5. Immediately stir in the double cream, season to taste and serve.

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easy
 
Serves: 2
quickcook
Prep: 5 min
Cook: 10 min
 
 

Ingredients

 1 large knob Butter, softened
3 Eggs
100ml double cream
salt and pepper
 

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