Superb scrambled eggs

title="Superb scrambled eggs"
src="http://venice-fishing.com/wp-content/uploads/2018/12/Superb-scrambled-eggs.jpg" alt="Superb scrambled eggs"
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• 0:10 Prep


• 0:06 Cook


• 
  4 Servings


• Capable cooks

Perfectly scrambled eggs deserve a gourmet accompaniment like salmon roe or caviar.

Featured in
Christmas breakfast recipes, Breakfast recipes

Ingredients

• 10 free-range eggs


• 250ml (1 cup) thin cream


• 50g (2 1/2 tablespoons) butter


• Sea salt & freshly ground black pepper


• 4 thick slices sourdough bread, toasted, buttered, to serve


• 50g Tasmanian salmon roe or Keta Caviar, to serve

Method

• 
  
  
  Step 1
  
  
  
  
  Use a balloon whisk to whisk the eggs and cream together in a large bowl until well combined. Cut half the butter into small pieces and add to the egg mixture. Whisk until combined. Season with sea salt and pepper.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  Melt the remaining butter in a medium heavy-based frying pan over low heat until it begins to foam. Add the egg mixture and use a flat-bottomed wooden spoon to gently push the egg mixture, scraping the spoon along the base of the pan, from one side of the pan to the other in 4 different directions. Repeat the pushing action every 10 seconds, including around the pan edge to prevent sticking. Cook for 5 minutes or until three-quarters of the egg mixture is cooked but the mixture is still creamy and slightly liquid.
  
  
  


• 
  
  
  Step 3
  
  
  
  
  Serve scrambled eggs immediately on toasted sourdough topped with some of the caviar.
  
  
  

Nutrition

• 2379 kj

  Energy




• 47g

  Fat Total




• 25g

  Saturated Fat




• 1g

  Fibre




• 24g

  Protein




• 608mg

  Cholesterol




• 403.42mg

  Sodium




• 3g

  Carbs (sugar)




• 14g

  Carbs (total)

All nutrition values are per serve

Notes

• Author: Saskia Beer


• Publication: Australian Good Taste

Source: taste.com.au