Continental · serves 2
Proper Scrambled Eggs
The difference between rubbery and creamy is heat and patience. Eight minutes.
Ingredients
- 6 eggs
- 3 tbsp butter
- 2 tbsp cream or milk
- Salt, black pepper
- Chives
- Toast
Method
- Beat the eggs but don't salt them yet — salt early breaks them down and makes them watery.
- Butter in a cold pan, eggs in, then turn the heat to LOW.
- Stir constantly with a spatula, scraping the base. It'll look like nothing is happening for 3 minutes. Keep going.
- When curds start forming, keep stirring and lift the pan off the heat every so often.
- Take it off while it still looks too wet — the residual heat finishes it in the 30 seconds before it reaches the plate.
- Now salt, cream, pepper and chives. Toast underneath.