Velvety and creamy is what scrambled eggs should taste like. I have always wanted to make scramble eggs like the ones in McDonald big breakfast and a few years ago I learnt it from my mom (of all people, my mom! She does not cook at home!) But this recipe from Gordon Ramsey that I found two weeks ago taste even better and creamier than the ones I make so this will be my to-go recipe for scrambled eggs! Best of all, this recipe uses less ingredients than my old recipe, the secret is the technique used in making the perfect scrambled eggs. Whip this up on a lazy morning because it seriously only takes like 15 minutes with almost zero preparation time.
2 tablespoon of butter
2 tbsp thicken cream or milk
Pepper to taste
Salt to taste
- Break the egg in a nonstick pan or the pot. Put the butter in the pan.
- With medium heat, using a whisk to whisk the egg. Continue to stir the egg mixture while it cook. Once the egg starts to thicken, take it off the hob and continue to stir. Continue on the hob after a minute or so, alternating between taking off and on the hob.
- When it is almost done, the texture will be lumpy and the mixture will start to dry up. You can stir in the cream or milk. Serve warm with toast and season with salt and pepper.