A cross between an omelette and scrambled eggs, a dash of cream (or whole milk) whisked in gives the eggs a really nice, velvety texture and the technique results in thick, ribbons of folded eggs, perfectly done - every time
Total time to make : 5 minutes Time to prep : 2 minutes
Servings : 1
Ingredients
2 eggs
2 tbsp of cream (or whole milk)
1 tsp butter
Method
I made a quick video of this technique, click here to view it
Crack two eggs into a small bowl or mug, add in the cream/milk. Use a fork to thoroughly whisk together
In a non-stick frying pan over a medium - high heat, melt the butter with a spatula until it's bubbling
Pour in the egg mixture and leave it for a few seconds as the heat begins to 'set' the base. Use your spatula to gently pull the egg mixture in, from the outside towards the centre, working all the way around. At first, the uncooked egg mixture will quickly fill up the empty channels but over a minute or two, it will start to set in the centre. Turn the heat off at this point (the eggs will continue to cook) and continue to work round the pan, pulling the eggs in. The centre of the eggs should still be soft and jiggly
Season with salt, pepper and lots of fresh herbs!
Nutritional Information
(based on 2 large eggs and double cream)
260 calories
14g protein, 1g carbs, 21g fat
Good to know:
Use whole milk, single or double cream. The higher fat content is required for the velvety texture
I like mine on toast or a toasted bagel with loads of fresh herbs