- 8 (60g each) free-range eggs, at room temperature
- 1/2 cup (125ml) thin cream
- 20g butter, chopped
- Large pinch of sea salt
- 4 slices bread, toasted, to serve
- Smoked salmon slices
- Finely chopped chives, to serve
- Step 1Crack an egg into a small bowl before transferring to a larger, heatproof bowl (this is to check the egg does not contain any traces of blood). Repeat with remaining eggs.
- Step 2Add the cream to the eggs and use a fork or small balloon whisk to gently whisk until just combined, but so the eggs are mixed through evenly. Add the butter and stir to combine. Season with sea salt.
- Step 3Place the bowl over a medium saucepan of simmering water, making sure the bowl doesn’t touch the water. Cook over medium-low heat for 1 minute. Use a plastic spatula or flat-topped spoon to gently push the egg mixture, scraping the top of the spoon along the base of the bowl, from one side of the bowl to the other in 4 different directions. Soft folds of cooked egg will begin to develop.
- Step 4Continue slowly pushing and folding the egg mixture (do not stir). It is important to do this slowly, folding continually so the egg mixture does not stick to the base of the bowl. Cook for a further 2 minutes or until egg mixture is about three-quarters cooked and one-quarter runny, or until cooked as desired.
- Step 5Spoon scrambled eggs evenly among serving plates. Serve with buttered toast, smoked salmon and sprinkle with chives, if desired. Serve immediately with freshly cracked black pepper.
Use free-range eggs if possible – the yolks have more flavour and colour than eggs from battery hens. Measure any liquid ingredient (cream or milk, if desired) carefully, as too much liquid will make the eggs weep from excess moisture. Season the eggs before heating so the seasoning is distributed evenly. Stir the egg mixture with something flexible, such as a plastic spatula instead of a wooden spoon, to ensure you can get right into every surface of the bowl, so no bits end up overcooked.
- Author: Sarah Hobbs
- Image credit: Steve Brown
- Publication: Notebook: