scrambled eggs

scrambled eggsHarry Weir

The secret here is not to over-stir the eggs. The eggs should have a very soft texture. Only ever cook two portions at a time, as you should not overcrowd the pan and they won’t cook as well. Seasoning is really important.

Serves 2

Ingredients

  • 4 eggs
  • 50ml cream
  • ½ teaspoon ground nutmeg
  • Salt and pepper
  • 40g butter

Method:

  1. In a small bowl, whisk the eggs, cream, nutmeg, salt and pepper. Taste to make sure that the seasoning is correct.
  2. Heat a shallow non stick frying pan. Add the butter. Don’t allow the butter to brown or it will discolour the eggs.
  3. Add the egg mixture. Let it sit for about 30 seconds without stirring. Gently stir with a wooden spoon, folding it over from the base of the pan. Cook gently for about 3 minutes, continuously folding very gently.
  4. Continue until the eggs are set but still slightly wet. Remove from the heat. It will continue to cook when you turn it out onto a serving plate. Serve immediately.

Tip: A nice variation is to use some dijon mustard, cayenne pepper and chopped chives

Recipe credit: Andrew Rudd

Photography credit: Harry Weir