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Front page › British › Scrambled Eggs

Scrambled Eggs

HB-4641 · Hand-built original · British

Scrambled Eggs — the dish itself.
Served with its “pairs well with” suggestions: toast, hash browns, fruit salad, bacon, avocado.

Eggs stirred continuously in a saucepan with butter, taken on and off the heat until soft and creamy. Finished with crème fraîche and chives.

BritishBreakfast5 minServes 1VegetarianGluten-free

Main ingredient: egg

Pairs well with: toast, hash browns, fruit salad, bacon, avocado

Servings:1quantities adjust to match

Ingredients

  • Eggs, according to taste
  • Butter, according to taste
  • Salt, according to taste
  • Pepper, according to taste
  • Crème fraiche, according to taste
  • Chives, according to taste

Method

  1. Crack the eggs into a deep saucepan; add butter.
  2. Place over high heat; stir continuously with a rubber spatula, scraping the bottom; do not whisk.
  3. After 30 seconds, remove from heat and keep stirring about 10 seconds; return to heat; repeat for about 3 minutes, until soft curds form.
  4. Season lightly in the last minute; stir in crème fraîche for extra creaminess.
  5. Plate at once; garnish with chopped chives.

Total: 5 min

Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).

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