Creamy Scrambled Eggs
Scrambled eggs are ruined by speed. Egg protein tightens in seconds and squeezes its water out, which is where that grey puddle on the plate comes from. So the pan is not preheated, the flame stays low, and the eggs come off the heat while still wet — they finish themselves.
- Prep
- 5 min
- Cook
- 9 min
- Total
- 14 min
- Servings
- 2
- Level
- Easy
- Per serving
- 310 kcal
Ingredients
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What to use instead
A tablespoon of sour cream or 15 g of cold cubed butter works instead of the cream.
Makes: serves 2
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
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Step 1: Start in a cold pan
Crack the eggs straight into a cold heavy-based pan, add the cold butter and stir with a fork. A cold start lets the eggs warm gradually, and that is what keeps the curds small.
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Step 2: Hold back the salt
Salt stirred into raw eggs minutes ahead thins the white. Season at the end, or right before the pan goes on the heat.
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Step 3: Low heat, constant stirring
Set the pan over low heat and stir continuously with a silicone spatula, sweeping the mixture off the base and sides into the middle.
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Step 4: On and off the heat
Every 30 seconds lift the pan off the burner for 15 seconds, still stirring. It is the easiest way to avoid overheating if your hob will not hold a truly low flame.
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Step 5: Watch the texture
After 6 to 8 minutes you should have small glossy curds suspended in a creamy base. It should slide slowly off the spatula rather than hold its shape.
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Step 6: Stop the cooking
Take the pan off while the eggs still look slightly underdone and stir in the cold cream at once — it drops the temperature and halts the process. Season now.
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Step 7: Serve immediately
Spoon onto warm plates and scatter over the chives. Scrambled eggs keep firming up on the plate for another minute, so there is no time to waste.
Tips & variations
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Tip
If they do overcook and water separates out, stir in another spoonful of cold cream; it brings back some of the creaminess.
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Swap
A tablespoon of sour cream or 15 g of cold cubed butter works instead of the cream.
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Variation
Serve on warm toast with a crisp crust, with smoked salmon or a spoonful of soft cheese.
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Storage
None. Reheated scrambled eggs weep and go grainy. Make exactly what you will eat.
Nutrition
| 1 serving | Whole dish 2 servings | |
|---|---|---|
| Energy | 310 kcal | 620 kcal |
| Protein | 18 g | 36 g |
| Fat | 25 g | 50 g |
| Carbohydrates | 2 g | 4 g |
Approximate values calculated from standard ingredient data.
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