Imagine the creamy curds of lightly seasoned scrambled eggs that melt in the mouth served on warm, buttery toast—simple, delicious, comfort food. Really, does it get any better?
Yet when I order scrambled eggs in cafes or restaurants, my expectations are very often too high and what is served comes out looking and tasting like rubber. Scrambled eggs are so easy to prepare and make well that there’s simply no excuse. Now I prefer to cook them myself.
Here’s how I make it for two people…
5 fresh organic, free-range eggs
1 tbs milk or cream (I prefer to use cream)
splash of olive oil
2 tbs butter
salt and pepper to taste
garlic chives, finely chopped
Beat the eggs well with the cream and lightly season with salt and pepper. Chop the garlic chives and set aside.
In a non-stick pan, heat the oil and butter on low–medium heat until small bubbles start to form. Add the beaten eggs and, with a wooden spoon, stir gently and regularly until small creamy curds start to form. If the curds are too large and dry-looking, the heat is too high; turn down the heat and continue to stir.
Just as the last curds are forming and the eggs still look glossy, remove from the heat and spoon onto buttered toast. Sprinkle with garlic chives and season to taste with extra salt and pepper.
NB: the garlic chives give the eggs a bit of kick but you could just as easily use parsley, dill, basil, finely grated Parmesan cheese, whatever your tastes desire. Just make sure it’s ready to serve when your eggs are.
Instead of milk or cream, mascarpone is an excellent substitute for really rich eggs.