Creamy Scrambled Eggs
Equipment
- 1 Medium sized Non-Stick Frying Pan
Ingredients
- 2 Extra Large Eggs
- Salt and Pepper To Season
- 2 Tablespoon Butter
- 2 Tablespoon Fresh Cream
- ¼ teaspoon Baking Powder Dissolve this in 1 Tablespoon Water
Instructions
- Crack eggs in a separate bowl, add to it the baking powder dissolved in water, salt and pepper, as well as the milk/cream
- Whisk this well until egg yolks and egg whites are well combined.
- Add 1 Tablespoon butter to a non-stick pan, allow to melt.
- Add in the whisked eggs
- Allow the eggs to cook on low heat, using a silicone spoon/spatula, gently stir about the eggs.
- Keep stirring through the eggs and Once the Eggs begin to come together, remove from heat. Now add the next 1 Tablespoon butter, and keep stirring until eggs are done. (Look for a soft Creamy end result, or done to your preference)
- DO NOT OVERCOOK THE EGGS, It will further cook through once removed from the heat.
- Garnish with Chopped Fresh Coriander/Parsley/Chives
- Best enjoyed, served immediately with toasted breads/rolls/croissants/bagel
- Want a spicy version of Scrambled Eggs? Try this:http://marriamsayed.com/2017/10/18/spicy-scrambled-eggs/(*Find basic tips to making scrambled eggs on the link above*)
Notes
You may use milk instead of fresh cream, but you won't get a creamy end result.
ENJOY!!!
*Kindly share as posted, www.marriamsayed.com
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