Recipe: Step-By-Step Scrambled Eggs
- 8 (60g each) free-range eggs, at room temperature
- 1/2 cup (125ml) thin cream
- 20g butter, chopped
- Large pinch of sea salt
- Toast, to serve
- Smoked salmon slices
- Finely chopped chives, to serve
- Crack an egg into a small bowl before transferring to a larger, heatproof bowl (this is to check the egg does not contain any traces of blood). Repeat with remaining eggs.
- Add the cream to the eggs and use a fork or small balloon whisk to gently whisk until just combined, but so the eggs are mixed through evenly.
- Add the butter and stir to combine. Season with sea salt. Place the bowl over a medium saucepan of simmering water, making sure the bowl doesn’t touch the water.
- Cook over medium-low heat for 1 minute. Use a plastic spatula or flat-topped spoon to gently push the egg mixture, scraping the top of the spoon along the base of the bowl, from one side of the bowl to the other in 4 different directions.
- Soft folds of cooked egg will begin to develop. Continue slowly pushing and folding the egg mixture (do not stir). It is important to do this slowly, folding continually so the egg mixture does not stick to the base of the bowl.
- Cook for a further 2 minutes or until egg mixture is about three-quarters cooked and one-quarter runny, or until cooked as desired. Spoon scrambled eggs evenly among serving plates. Serve with buttered toast, smoked salmon and sprinkle with chives, if desired.
- Serve immediately with freshly cracked black pepper.
Number of servings (yield): 4
Meal type: dessert
Culinary tradition: USA (General)