In times past I admit I could cook an impressive dinner main, however, I feared and was at a loss how to cook cafe style scrambled eggs. My home attempts at scrambling eggs looked like a curdled plate of milk with soggy toast. My scrambled egg confidence has now peaked and I almost resent having to pay for this simple meal from cafe. Especially when it is so darn easy and usually much nicer at home, creamed scrambled eggs poured hot from the pan onto your waiting toast.
For one person.
x2 free range eggs
big pinch of salt
10 grams butter
Optional: bacon, roasted tomaotes.
1: Crack eggs into a bowl, add cream and salt. Beat lightly till just combined.
2: Cut toast and get toasting.
3: I like to use a small non stick wok or small frypan. I put the heat onto medium to high, add the butter, pour the eggs into the pan and using a spatula start to turn bits of egg from around the pan on top of each other. Wait a few seconds in between stirs. The idea is you want nice big bits of cooked egg and more runnier bits throughout. Try not to stir too much as you dont want it to separate out too much. This should take about 20 seconds or so. Turn the heat off before the eggs are all cooked as they will continue to cook in the heat. Pop your toast on the plate and slide the eggs on top of the toast. Do not worry about buttering the toast as the eggs are creamy enough with the cream and butter in the recipe.