I made Scrambled eggs as Bill Granger did. Bill Granger is Sydney’s famous home-made chef.

Few tricks to stop scrambled eggs from being hard and lumpy and to have smooth creamy not dry not wet scrambled eggs

Add eggs in when the pan not so hot and not cold

Stir eggs gentle, lift the pan on the top the stove up high after some time and keep stiring egg

When eggs are done, pour them on plate straight away because the pan hot will keep cooking eggs…

2 large free range eggs
6 tbsp single cream or full cream milk & a knob of butter


Lightly whisk the eggs, cream and a pinch of salt together until all the ingredients are just combined and the mixture has one consistency.

Heat a small non-stick frying pan for a minute or so, then add the butter and let it melt. Don’t allow the butter to brown or it will discolour the eggs.

Pour in the egg mixture and let it sit, without stirring, for 20 seconds. Stir with a wooden spoon, lifting and folding it over from the bottom of the pan.

Let it sit for another 10 seconds then stir and fold again.

Repeat until the eggs are softly set and slightly runny in places, then remove from the heat and leave for a few seconds to finish cooking. Give a final stir and serve the velvety scramble without delay.

Getting the best results Chef Bill Granger says, always use a non-stick pan with a wooden spoon for best results and easy cleaning. Don’t over-stir – think of these as folded eggs rather than scrambled. The eggs should have the texture of soft curds. It’s best not to cook more than three portions in one go as you will overcrowd the pan and the eggs won’t cook as well. For larger numbers, cook in two pans rather than one.

Source: http://www.bbcgoodfood.com/recipes/1720/perfect-scrambled-eggs


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