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Scrambled eggs

Scrambled eggs

Cook 15 mins 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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  • 8 eggs
  • 1¼ dl whipping cream 38%
  • ½ tsp fine salt
  • freshly ground pepper
  • 10 g butter


  • finely chopped chives
  • freshly ground pepper


1. Beat the eggs with cream, salt and pepper.

2. Melt the butter in a frying pan over a high heat.

3. 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.

4. Remove the pan from the heat and sprinkle with chopped chives.

5. 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.