Chef Bill Granger has shared a recipe for "velvety" scrambled eggs that uses cream instead of milk, ready in just 10 minutes. The recipe, published on BBC Food, promises a foolproof method for achieving soft, creamy eggs without the risk of overcooking.
Ingredients and Method
The recipe calls for two large free-range eggs, six tablespoons of single or double cream, and a knob of butter. To prepare, lightly whisk the eggs, cream, and a pinch of salt until smooth. Warm a small non-stick frying pan for a minute, then add the butter and let it melt without browning.
Cooking Technique
Pour the egg mixture into the pan and leave it undisturbed for 20 seconds. Stir gently with a wooden spoon, lifting and folding from the base. Repeat after 10 seconds until the eggs are softly set with some runny parts. Remove from heat and let rest briefly before a final stir. Serve immediately with toast or a full English breakfast.
Tips for Success
Granger emphasizes using a non-stick pan and a wooden spoon to prevent sticking and ease cleaning. He advises against overstirring, aiming for a soft, curd-like consistency. For larger batches, cook no more than three portions at once; use two pans for greater quantities.
The recipe has received 150 five-star ratings. One reviewer commented: "These eggs are so delicious. It was really quick." Another wrote: "Excellent basic recipe that absolutely anyone can use. I also use milk sometimes if I don't have any cream."
