Perfect Scrambled Eggs for Mother's Day
Give mum a great start to her day with these fluffy, creamy, cheesy scrambled eggs.
Ingredients
- 1 slice of bread (of your choosing)
- 2 eggs
- ½ tablespoon of butter
- 2 tablespoons of thickened cream
- Salt and pepper
- 1 tablespoon of parmesan cheese grated
Instructions
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Toast your bread either in a toaster or on a dry pan over medium heat until golden brown.
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Meanwhile, crack your eggs in a bowl and whisk until well combined.
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Start heating a small pot or frying pan over low heat, then add your butter and your beaten eggs.
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Use a wooden spoon or preferably a spatula to slowly stir the eggs around. Eventually, you should start to see and feel the egg form cooked curds in the pan.
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Once you see that the eggs are cooking and heating up a fair bit. That would be a good time to take the pan off the heat, then add your cream and stir it through.
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From there get the pan back on the heat and keep stirring.
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When the eggs are just about done (meaning they are soft and fluffy, not runny but not little pieces of omelette either), season them to taste with salt and pepper.
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Use a spoon to carefully place your scrambled eggs on your toasted bread. Then sprinkle your parmesan cheese over the top to finish off the dish.
Recipe Video
Recipe Notes
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Cook the scrambled eggs over low heat. Don't rush the cooking process.
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You can take the pan off of the heat once or twice to make sure the eggs don't cook too rapidly.
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The more constantly and rapidly you stir the eggs, the smaller the egg curds will be.
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If you choose to whisk your eggs in the pan to make smaller curds, don't do it in something like a Teflon pot or pan where you can scratch the surface off. Do it in a stainless steel pot/pan.
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Scrambled eggs should be light and fluffy, not liquidy nor little bits of a rubbery omelette.
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I like to use a spatula when making scrambled eggs. Wooden spoons won't catch all the little bits stuck to the side of the pot/pan.