Danny's scrambled egg

    25 min

    The trick to the perfect scrambled egg is not to over-cook. It is important that seasonings are added at the last minute. The butter used is unmeasured because you can add more or less butter depending on taste. Scrambled egg should be slightly runny, not solid.

    Essex, England, UK
    9 people made this

    Serves: 1 

    • butter to taste
    • 2 slices bread
    • 3 large eggs
    • 1 tablespoon soured cream or crème frâiche
    • salt and pepper to taste
    • 1 tablespoon chopped chives (optional)

    Prep:5min  ›  Cook:20min  ›  Ready in:25min 

    1. Place a non-stick saucepan on a moderate heat. Once the pan is hot add a knob of butter. Lower the bread into the toaster (doesn't matter if it pops up before the egg, just pop down again to reheat when ready).
    2. Crack the 3 eggs into the pan and stir using a silicone spatula or wooden spoon (nothing metal). Continue stirring until the eggs are beginning to set and then add another knob of butter.
    3. Once the eggs are almost set, add the crème frâiche or soured cream, salt, pepper and chives (optional).
    4. Arrange the bread on the plate and place the egg on top. Garnish with a few chives.

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