Scrambled eggs

Name: Scrambled eggs
Total time: 15 min
Yield: 1 portion
Cuisine: American
Ingredients: 8 eggs; 125 ml whipped cream 38%; ½ tsp fine salt; freshly ground pepper; 10 g butter; finely chopped chives; freshly ground pepper

Cook 15 min 1 portion

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.

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Ingredients

8 eggs
125 ml 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

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.