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  • Mar 9th 2011
  • 0 comment


  • 5 large free range eggs
  • 150ml cream or milk
  • good pinch salt & freshly ground black pepper
  • 30g butter or olive oil
  • parsley to serve
  • Variations
  • 50g smoked salmon, thinly sliced, or
  • ½ cup fresh chopped oregano, basil and or chives, or
  • 60g grated cheddar cheese


  1. Attach the wire whisk to the stand mixer. Add the eggs, cream and salt and pepper to the mixing bowl.
  2. Meanwhile, place a large non-stick heavy based frying pan over a medium heat. Add the butter and allow to melt, swirling to coat the pan.
  3. Turn the mixer to speed 4 and whisk 2 minutes or until well mixed and foamy.
  4. Pour the egg mixture into the hot foamy butter and allow to cook for about 25 seconds or until the base is set. Using a wooden spoon or spatula gently stir and fold the eggs just a little - moving the mixture from the outside of the pan into the centre – gently fold don't over mix or scramble. Allow mixture to set again then repeat this light stir/folding step. Leave for about 20 seconds or until the eggs are just set (do not overcook).
  5. Remove from the pan and serve with good sourdough or rye toast.


  • Be sure to whip of the eggs until very foamy and be ready with the hot foamy butter
  • Don't overcook as the egg keeps cooking and the beautiful light texture becomes tough
  • Left over scrambled egg is great tossed into a salad, rice salad or tossed with a little mayonnaise and popped into a sandwich.