Ever wondered how your favourite breakfast spot made those perfect, creamy scrambled eggs that are so soft and fluffy? Well the secret is cream – every time! Season the eggs after cooking as the salt breaks down the protein in the raw egg.
Take two eggs and add 30 ml fresh cream. Heat a medium pan over high heat. Add a little oil and when the oil is hot and runny, pour the whisked egg and cream mixture in. Allow it to set for a few seconds before moving it gently with an egg lifter.
Don’t scramble it vigorously with a fork as you’ll only let the egg cook dry. As soon as the egg is not completelywet anymore, remove from the heat, add salt and pepper and lift out of the pan. Serve warm.