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Melt a teaspoon of butter in the pan so the base and sides are covered. When the butter starts to foam, pour in the eggs and stir immediately with a wooden. Preparation The key to creamy scrambled eggs is to cook them slowly, and never stop stirring. You can cook Scrambled eggs using 6 ingredients and 6 steps. Here is how you cook it.
Ingredients of Scrambled eggs
- Prepare of Eggs (5 large).
- It's of Butter (3 tbsp).
- It's of Creme fraiche (2 tbsp).
- You need of Salt and pepper (1 pinch).
- You need of Chives (1/4 tbsp).
- Prepare of Bread (1 slice).
A little butter, cream or milk added to the eggs at the end of cooking will also add richness and slow. Fill these bacon cups with scrambled eggs, baked beans or another favourite breakfast item. Crack the eggs into a measuring jug. Add a tiny pinch of sea salt and black pepper, then use a fork to beat them together well.
Scrambled eggs instructions
- Crack eggs into a bowl and beat the eggs with a folk..
- Transfer the egg mixture into a pan, on the lowest heat possible, and add half the butter..
- Using a spatula, gently pull the eggs from the edges of the pan into the centre..
- As the mixture begins to set, add the remaining butter. The eggs will take about 4-5 minutes to scramble – they should still be soft and quite lumpy. Don’t let them get too hot – keep moving the pan off and back on the heat.
- Using a spatula, gently pull the eggs from the edges of the pan into the centre..
- Add the crème fraîche and season the eggs at the last minute, then add the snipped chives. Serve with a piece of toast..
Put a medium saucepan over a low heat and add the butter. Leave it to melt slowly, then when it starts to bubble carefully pour in the eggs. The trick is to remove the pan from the heat while there's still some liquid egg left, then this will disappear into a creamy mass as you serve the eggs and take them to the table. For more people, just multiply the ingredients accordingly. The method remains the same, but more eggs will obviously take longer to cook.
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