PERFECT SCRAMBLED EGGS

Tuesday, July 08, 2014

Eggs are one of those things that are simply delicious when done perfectly.  I use Bill Granger's method of cooking eggs and they are the best scrambled eggs you will taste.  Its really important that you use the very best eggs you can find- I am lucky enough just to be able to walk outside and get some from my fabulous chickens.  


Here are Bill's tips for getting that perfect scramble;

Chef Bill Granger says, always use a non-stick pan with a wooden spoon for best results and easy cleaning. Don't over-stir - think of these as folded eggs rather than scrambled. The eggs should have the texture of soft curds. It's best not to cook more than three portions in one go as you will overcrowd the pan and the eggs won't cook as well. For larger numbers, cook in two pans rather than one.

INGREDIENTS

  • 2 large free range eggs
  • 6 tbsp cream or milk
  • a knob of butter

METHOD

  1. Lightly whisk the eggs, cream and a pinch of salt together until all the ingredients are just combined.
  2. Heat a small non-stick frying pan for a minute or so, then add the butter and let it melt. Don’t allow the butter to brown or it will discolour the eggs. 
  3. Pour in the egg mixture and let it sit, without stirring, for 20 seconds. Stir with a wooden spoon, lifting and folding it over from the bottom of the pan. Let it sit for another 10 seconds then stir and fold again.
  4. Repeat until the eggs are softly set and slightly runny in places, then remove from the heat and leave for a few seconds to finish cooking. 
  5. Give a final stir and serve the perfect eggs without delay.

I like to sprinkled mine with freshly ground black pepper and enjoy over crispy, delicious toasted bread. 

You Might Also Like

0 comments

Tell me what you're thinking, I promise I don't bite!

Printfriendly