Monday, 24 March 2014
Scrambled eggs are my favourite thing to make at the weekend when I have the spare ten minutes it takes to make them perfectly (in my opinion). Unlike flash-in-the-pan fried eggs that go delightfully crispy when you crank up the heat, I give my scrambled eggs the time to cook at their own pace, which yields a beautifully creamy texture that is at once indulgent, rich and instantly comforting, like the pillowy portions you get in restaurants. I learned this recipe from an old repeat of a Gordon Ramsay Christmas special and it's never failed me. To make the perfect eggs for one: two fresh eggs, a large knob of butter and a teaspoon (or two) of cream.

Use a pan with a small surface area and keep your hob on the lowest setting throughout. Add the butter to your pan and just as it starts to foam at the edges, swirl the pan to coat the base and quickly crack the eggs straight in. Whisk with a fork and then leave them be. No matter how tempted you are, keep the heat very low and gently coax with a curved wooden spoon. Slowly they will start to cook. Watch them like a hawk and keep gently folding them in the pan. Just as they start to set, whip them off the heat and fold in the cream. Don't be alarmed if they look a little sloppy - the heat of the pan will continue to cook them. Turn the eggs out of the pan onto a slice of wholegrain toast and season with a sprinkle of sea salt and a grind of pepper. Thanks to the butter in the eggs, I don't tend to butter my toast, which actually makes this recipe only an indulgence for the time it takes, rather than the calories. Plus, the added fat from the cream will keep you full that little bit longer.

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