Serve these buttery scrambled eggs on sourdough toast.William MeppemI once worked as a breakfast cook and I can tell you I've made a lot of eggs this way,and people always love them. Whisking the eggs vigorously helps ensure a velvety texture. Once the butter has coated the bottom of the pan,push the remainder right to the centre and it will gently melt into the egg folds.
INGREDIENTS
- 6 eggs
- 40g butter,cold
- finely chopped chives
- salt and pepper
- toast,to serve
METHOD
- Crack eggs into the bowl and whisk very well.
- Set a nonstick pan over low-medium heat. Add in the butter and swirl around,but before it melts,add in the eggs. Let the eggs set for 10 seconds then use a rubber spatula to pull the set eggs into the centre to form soft egg folds. Continue folding,being sure to keep the butter in the middle.
- When the egg is almost set and has no runny bits,plate onto two plates.
- Season with salt and pepper and scatter with chopped chives. Serve with toasted sourdough.
Serves 2
This recipe is from Good Food's new TV show,Good Food Kitchen,premiering on Channel 9 at 1pm Saturday,October 9,or catch up on 9Now.