The Best Scrambled Eggs
Achieve creamy, tender, silky, and irresistibly delicious scrambled eggs with The Best Scrambled Eggs recipe. Uncover the secret ingredient that elevates the texture of your eggs, and the best part is, it's probably already sitting in your pantry!
Ingredients
- 4 eggs
- 2 tablespoons thickened cream
- 1 teaspoon cornflour mixed to a slurry with 1 teaspoon water
- ½ teaspoon salt
- 20g butter
Instructions
- Crack eggs into a bowl. Add cream, cornflour slurry and salt. Whisk to combine.
- Melt butter in a non-stick frying pan over medium high heat. Once butter is bubbling, quickly pour in the egg mixture. Allow to sit for 20 seconds.
- Using a spatula, gently bring the outside eggs to the middle of the frying pan. Do not stir the eggs. Just gently push them around the pan. Allow to sit for 10 seconds then continue to repeat this process until the eggs are NEARLY set but not quite. (they will continue to cook once off the heat for a minute or two) Remove immediately from heat and divide between serving plates. Serve with toast and sides of choice
Notes
- COOKS NOTES:
Oven Temps: Oven temperatures are for conventional, if using fan-forced (convection), reduce the temperature by 20˚C.
Measurements: We use Australian tablespoons and cups: 1 teaspoon = 5 ml, 1 tablespoon = 20 ml & 1 cup = 250 ml.
Herbs: All herbs are fresh (unless specified) and cups are lightly packed.
Vegetables: All vegetables are medium size and peeled, unless specified.
Eggs: We use extra-large size and eggs are 55-60 g each, unless specified. - NEED TO MAKE EXTRA?
I suggest you make this recipe as is and then make another batch (or more) to serve more people. This works better than doubling the recipe and cooking at one time. - NUTRITION INFORMATION
This is a guide only and may not be exact. It does not include your choice of toast/bread or other sides you may serve with it.