I don't make scrambled eggs anymore. A simple trick that makes them the creamiest breakfast and a great addition to sourdough bread. All it takes is a little butter, slow scrambling and one tablespoon of cottage - and even ordinary eggs turn into something you look forward to every morning.
Ready in 15 minutes
Portions 2
Difficulty simple
🥄 Tips on how to make perfectly creamy eggs:
- Crack the eggs into a bowl and lightly beat them with a fork - you don't want foam, just to combine the whites with the yolks.
- Add the cottage (I use Miil most often in the eggs) just before frying so that it combines beautifully with the eggs.
- Then fry the eggs over a low heat in just a little butter, stirring slowly - this is the key to a fine texture.
- Remove the pan from the stove before they seem done - they will ripen on their own with residual heat.
- Salt only at the end - once they are salted first, they can lose the desired texture, so I add it on the plate with more pepper and sometimes a little chilli from the grinder.
A small change that makes a huge difference ✨ Once you try them like this, I believe you will love them as much as I do.
Tips and tricks
- Texture and creaminess. Cottage when stirred helps the eggs to remain supple and soft.
- Extra protein. It's a way to add a little healthy "boost" without overdoing it with too many ingredients - simple but effective.
- Easy variability. We can add herbs, vegetables or spices without losing the basic subtlety.
Nutritional information
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