Learn how to make scrambled eggs like a pro! Perfect accessory for an extra good breakfast, brunch or lunch, and good in your lunch box the next day.
Eggs are packed with nutrients! In an egg you get EVERYTHING you need, except vitamin C. Have a glass of orange juice with the egg, and you've got your vitamin C too;)
6 eggs, room temperature
6 tablespoons cream
2 tablespoons dairy butter, unsalted or plain
1 tablespoon chives, finely chopped
1 tablespoon sunflower / rapeseed oil
Salt and pepper
Preferably a frying pan or saucepan with Teflon coating
Heat the frying pan on medium power on the plate.
Crack the eggs into a mixing bowl.
Beat the eggs with the cream and add a pinch of salt and pepper.
Put oil in the pan and let it warm up.
Put the egg mixture in the hot pan.
Stir constantly at the bottom with a ladle or spatula (remember to use wood or plastic if you have a pan with a Teflon coating!).
When the mixture starts to stick together and there is little liquid left, take the frying pan off the plate and stir in the butter.
Pour into a suitable serving bowl and sprinkle chives over.
The consistency of the scrambled eggs should be creamy and loose. The eggs continue to boil after the scrambled eggs have been removed from the oven, so do not be afraid to remove it too soon. Practice makes perfect.