Scrambled eggs
Total 15 min
No brunch table is complete without it – our recipe for Scrambled eggs is the be-all and end-all of this timeless dish. Graced with rich dollops of cream, its smooth consistency gives way to a soft sensation that melts on your tongue. No need for saturating condiments, a simple garnish of chopped chives does the trick.
Ingredients
8 eggs
1¼ dl whipped cream 38%
½ tsp fine salt
freshly ground pepper
10 g butter
Garnish
finely chopped chives
freshly ground pepper
Preparation
Preparation
Beat the eggs with cream, salt and pepper.
Melt the butter in a frying pan over a high heat.
Pour the egg mixture into the pan and cook the eggs over a medium heat for approx. 3 min., stirring constantly – until the eggs have set and the liquid has evaporated.
Remove the pan from the heat and sprinkle with chopped chives.
Serve immediately.
Tips & tricks
Tips & tricks
You can substitute single cream or half cream for the heavy cream.
Serve scrambled eggs with rye bread, tomatoes, brunch sausages, bacon or anything you like.
Serve scrambled eggs with rye bread, tomatoes, brunch sausages, bacon or anything you like.
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