Eggs can be prepared in countless ways, whether you prefer them fried or poached. Yet it's scrambled eggs that tend to be most people's firm favourite. Getting scrambled eggs perfectly creamy has always been a challenge for me. Leave them a moment too long, and they turn rubbery; pull them off too soon, and they feel insufficiently set.
So I set about finding a method to achieve that creamy consistency without overdoing it. I decided to try adding a splash of double cream, an ingredient James Martin always uses in his scrambled eggs recipe. The results were remarkable: the eggs turned out softer and richer, yet still held their shape beautifully. They taste luxuriously creamy and indulgent, rather than runny or soft, and the flavour is far superior.
Ingredients to serve two:
Simply whisk the eggs in a large bowl with the cream and season to taste with salt and pepper.
In a large non-stick pan, melt the butter until foaming, and then add the eggs and cook them very gently over low heat.
Stir with a plastic spatula as soon as the eggs start to cook, and then cook them until they reach your desired texture and consistency.
I tend to take them off the heat just before they finish cooking to avoid them turning rubbery.
The cream incorporated into the eggs helps them to become silky and tender rather than firm and rubbery.
It also slows the cooking process, helping prevent overcooking, which I struggled with.
This recipe takes under five minutes from start to finish, and they're perfect for any meal of the day.
