Scrambled eggs are a breakfast staple, but achieving the perfect texture can be tricky. They can go from undercooked to rubbery in minutes. While many add milk, a GoodFood chef recommends using single cream instead for richer, creamier results.
The Secret Ingredient
The recipe, which has 150 five-star ratings, uses single cream instead of milk. User JudeMabe called it "perfect," and Nickd said the eggs were "creamier" than imagined. The recipe notes promise a foolproof, speedy breakfast packed with protein, ready in 10 minutes.
Ingredients
- Two large free-range eggs
- Six tablespoons of single cream
- A knob of butter
- Pinch of salt
Method
- Lightly whisk eggs, cream, and salt until uniform.
- Heat a small non-stick frying pan for a minute, then add butter and melt without browning.
- Pour in the egg mixture, let it sit for 20 seconds, then stir with a wooden spoon, folding from the bottom.
- Let sit for 10 seconds, then stir and fold again. Repeat until eggs are softly set and slightly runny.
- Remove from heat and let finish cooking for a moment to prevent overcooking.
- Give a final stir and serve immediately on toast.
Adding cream makes eggs richer, creamier, and softer due to the extra fat, which also slows overcooking. However, too much cream can dilute the egg flavor and make the dish heavy.
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