Scrambling Eggs

Preparation info
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By Anne Willan

Published 1989

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Add cream or water, if using, and salt and pepper to the eggs just before cooking. Whisk the eggs for 1 minute until they are combined and frothy.

  1. In a heavy pan, melt about 2 tsp butter per egg. If you like, set the pan in a water bath. Pour the eggs into the pan and cook very gently, stirring constantly with a wooden spoon. The eggs will start to cook first on