Creamy scrambled eggs
Silky and custardy texture is achieved using a saucepan method. This low-heat technique ensures a consistently soft and creamy finish.
Nutrition per 100g
Ingredients
- 2piece Eggs
- 10g Butter
- 20ml Half-and-half
- 0.30g Salt
Method
Place a non-stick saucepan over medium-low heat.
In a small bowl, beat the eggs, half-and-half, and salt until fully combined.
Add the butter to the warm saucepan. Wait until it melts and foams lightly.
Pour in the eggs mixture. Let it sit for a few seconds without stirring at first.
Then, using a spatula, constantly stir the mixture in a circular motion. This should take around a minute or so.
Take them off the heat before they are nearly done to your taste.
Slide them onto crispy toast. Top with a sprinkle of shredded cheese or fresh herbs as desired, or simply enjoy them on their own.
Storage
At room temperature: Keep for up to 2 hours.
In the fridge: Let eggs cool, store in an airtight container for up to 3 days. To serve, reheat in the microwave with a splash of water/milk, or gently warm in a pan over low heat.
In the freezer: Once cooled, place in a freezer-safe bag or container. Freeze for up to 1 month. Thaw in the fridge overnight. Note: Texture may become slightly watery after freezing.
Notes
For more about the cooking method, liquid ratios, substitutions, and heat management, read here:Scrambled Eggs: Essentials Everyone Should Know
