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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