Advertisement
Scrambled Eggs - A Simple Technique
Preparation info
- Serves
2
- Difficulty
Easy
Appears in
Published 2005
Ingredients
30 g 60 ml
Method
- Melt the butter in a saucepan about 22cm in diameter. Pour in the cream or crème fraîche and stir with a whisk until barely warm.
- Beat the eggs and egg yolks, add them to the butter and cream, combine and taste for saltiness. Use a flat-edged wooden spoon to move the mixture while gently shaking the pan back and forth over low heat to produce creamy folds of se
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 160,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Best value
Part of
Advertisement
Advertisement
The licensor does not allow printing of this title
No reviews for this recipe