Scrambled Egg Recipe

Scrambled Egg Photo: Jackie Cameron

“Slow-cooked, creamy, chive-flavoured scrambled egg is top of my breakfast list. This is best served with a smoked salmon rosette.”

— Jackie Cameron

Scrambled Egg Recipe

Yields: 1

Ingredients:

• 2 Whole Eggs

• 30 ml Cream

• 15 ml Salted Butter

• Salt and Pepper

• Herb Selection

Method:

1. Whisk, to bring, the eggs and cream together. Place a pan on the stove (be careful not to use too large a pan as the eggs will cook too quickly and become dry and rubbery).

2. Add butter and then egg mixture.

3. Cook on a low heat, allow egg mixture to settle and then start using a plastic spatula to make the mixture scrambled.

4. Season once eggs are cooked to ensure eggs do not toughen up.

5. Serve immediately as cooking continues.

Please post your comments and any food-related questions below. I look forward to hearing from you.