Chef Bill Granger has shared a scrambled eggs recipe that uses cream instead of milk to achieve a soft, velvety texture. The recipe, published on BBC Food, has earned 150 five-star ratings for its foolproof method.
The Key Ingredient: Cream
Unlike traditional recipes that add milk, Granger's method calls for single or double cream. According to the recipe notes, this substitution delivers a superior creamy consistency without the risk of rubbery eggs. The chef emphasizes that the eggs should be removed from heat while still slightly runny to prevent overcooking.
Step-by-Step Method
To make the perfect scrambled eggs, whisk two large free-range eggs with six tablespoons of cream and a pinch of salt until smooth. Heat a small non-stick frying pan for one minute, then add a knob of butter, melting it without browning. Pour in the egg mixture and leave it undisturbed for 20 seconds. Stir with a wooden spoon, lifting and folding from the base, then rest for 10 seconds. Repeat until the eggs are softly set with some runny spots. Remove from heat, rest briefly, and give a final stir before serving.
Tips for Best Results
Granger advises using a non-stick pan and wooden spoon for easy cleaning. The eggs should have a soft curd consistency and not be overstirred. For larger quantities, cook in two pans rather than one to avoid overcrowding, which hinders even cooking. One reviewer commented: "These eggs are so delicious. It was really quick." Another said: "Excellent basic recipe that absolutely anyone can use. I also use milk sometimes if I don't have any cream."
