How can I make my scrambled eggs taste better?
Cafe-style scrambled eggs Ingredients (serves 2) 4 free-range eggs, at room temperature 1/4 cup pouring cream 25g butter, chopped hot buttered toast, to serve Method Heat a medium (20cm base), non-stick frying pan over medium heat until hot. Do not add butter – we are only preparing the pan. Whisk eggs and cream together for 2 minutes (don’t add salt – this can cause eggs to toughen and weep during cooking). Egg should fall in a thin stream from whisk. Stand mixture for a couple of minutes to let foam settle. Add butter to hot frying pan and swirl to coat. As the very last of the butter melts, add egg mixture. Cook for 1 minute or until just setting. Using a spatula or flat-edged wooden spoon, push set eggs toward centre of pan, tilting pan to allow uncooked egg to run over base. Cook for a further 1 minute or until eggs form creamy curds. Remove from heat. Spoon eggs onto toast and season with pepper. Serve.
