You may think that scrambled eggs are just scrambled eggs, and therefore not much to write a recipe about? I would strongly disagree. I have had several versions over the years at hotels or brunch restaurants, but I can’t remember one that was actually cooked to perfection. To me “cooked to perfection” means creamy taste and texture (yes you will need cream!…) and with just enough salt/pepper and chives.
During my college days in Norway, I worked for a catering chef at weekends and holidays who was widely famous for his scrambled eggs. We made kilos and kilos of them every weekend! He taught me that there are two things you need in order to succeed your scrambled eggs, 1: One tbsp of cream per egg and 2: Time. Even in moments when we were extremely late for delivery and everyone was running frantically around in the kitchen, there was no way he would allow us to turn the heat up to accelerate the cooking of the scrambled eggs. Rather be late than to deliver poor quality!
His mantra has stuck with me ever since and it makes a real difference! So if you are ready to spend 30 minutes making your scrambled eggs then you will get what I call perfection. And don’t forget the full-fat cream! Any diets are best put aside for another day:-) Enjoy!
THE TIPS TO SUCCEED
1: TIME
2: Don’t leave the pan even for a short moment, keep stirring continuously.
Let’s get started
Ingredients
- 8 pcs Eggs
- 8 tbsp Cream
- 2 tbsp Chives
- Salt and pepper
- 1 tbsp Butter
How to do it?
Mix all the ingredients together (except for the butter). Make sure you taste to check if is salt enough.
Melt the butter in a frying pan on low medium heat.
Pour in the mixture and keep stirring continuously with a flat spatula until the mixture becomes creamy.
If you start getting big lumps of cooked egg mixture it means that your heat is too high! It should be just hot enough to slowly thicken.
How to serve the scrambled eggs?
Scrambled eggs are an obligatory part of the brunch table together with slices of salmon or dried hams. I also recommend serving it with a freshly baked baguette.
Scrambled eggs
Ingredients
- 8 pcs Eggs
- 8 tbsp Cream
- 2 tbsp Chives
- Salt and pepper
- 1 tbsp Butter
Instructions
- Mix all the ingredients together (except for the butter). Make sure you taste to check if is salt enough.
- Melt the butter in a frying pan on low medium heat.
- Pour in the mixture and keep stiring continously with a flat spatula until the mixture becomes creamy.
- If you start getting big lumps of cooked egg mixture it means that your heat is too high! It should be just hot enough to slowly thicken.
