James Martin reveals advice as he makes scrambled eggs
There are many ways to make scrambled eggs, and it is all down to personal preference.
However, Bill Granger has shared his “perfect” recipe with BBC Good Food, claiming it is a super “easy” task.
The recipe added that this scrambled egg recipe is a quick breakfast option, packed with protein.
It contains just three ingredients which may already be in your fridge, perfect for throwing together a quick weekend breakfast.
What’s more, it’s ready in under 10 minutes and can be served with anything you look, including toast.
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Two large free-range eggs
Six tbsp single cream or full-fat milk
A knob of butter
To start with, lightly whisk the two large eggs, six tbsp single cream or full-fat milk and a pinch of salt together until the mixture has just one consistency.
Next, heat a small non-stick frying pan for a minute before adding the knob of butter and letting it melt.
It is important not to let the butter brown or it will discolour the eggs, so make sure to keep an eye on the butter while it is in the pan.
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Pour in the egg mixture and let it sit, without any interference, for around 20 seconds or so.
Next, carefully stir the mixture with a wooden spoon, lifting and folding it over from the bottom of the pan.
Let it sit for another 10 seconds or so before stirring it and folding it again. Repeat until the eggs are softly set and slightly runny in places.
Remove from the heat and leave for a moment because they will continue to finish cooking.
Give the eggs a final stir and serve them straight away alongside some toast, a cooked breakfast or breakfast muffins.
Chef Bill Granger said: “Always use a non-stick pan with a wooden spoon for best results and easy cleaning.
“Don’t over stir, think of these as folding eggs rather than scrambled. The eggs should have the texture of soft curds.
“It’s best not to cook more than three portions in one go as you will overcrowd the pan and the eggs won’t cook as well. For larger numbers, cook in two pans rather than one.”
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