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SCRAMBLED
EGGS
PER
PERSON
2 eggs
1/3 cup cream
A pinch of salt
10g butter
Place
eggs, cream and salt in a bowl and whisk
together.
Melt
butter in a nonstick frying pan over high
heat, taking care not to burn the butter.
Pour in egg mixture and cook for 20 seconds,
or until gently set around the edge. Stir
the eggs with a wooden spoon, gently bringing
the egg mixture on the outside of the pan
to the center. The idea is to fold the eggs
rather than to scramble them. Leave to cook
for 20 seconds longer and repeat the folding
process. When the eggs are just set (remembering
that they will continue cooking as they
rest), turn out onto a plate and serve with
hot toast.
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