Scrambled eggs

Scrambled eggs are an egg dish where the eggs are stirred together while cooking. Typically, the dish is seasoned with salt and pepper and contains a splash of cream or milk to make the eggs softer. When prepared right, they have a creamy and fluffy consistency without being runny or dry. For a final touch, the dish is often garnished with finely chopped fresh herbs such as chives or cress. It is a popular breakfast dish that requires very little preparation or effort.

Making scrambled eggs is fairly simple, with a handful of ingredients and some fresh garnish. First, beat eggs with cream, salt, and pepper. Next, melt butter in a pan over high heat. Turn down the temperature to medium heat when adding the egg mixture and keep stirring for roughly 3 minutes until all the moisture has evaporated and they have a thick and creamy consistency. Finally, sprinkle with finely chopped chives and a bit of pepper.

Whip up some easy scrambled eggs with cream in a matter of minutes using a microwave. It is a quick and easy way to start your day. Mix the ingredients in a microwave-proof bowl. Pop it into the microwave and cook on high power for 30 seconds. Remove the bowl and beat the eggs well before returning the bowl to the microwave for another 30 seconds. Repeat the process for about 2 minutes until the eggs have the desired consistency.

You can freeze scrambled eggs for up to 3 months. Make them as usual but make sure to undercook them slightly. When you freeze them, they might get a denser and less satisfying texture, so undercooking them a little might yield a better, creamier result. Once they are done, allow them to cool off on the kitchen counter. Scoop the eggs into an airtight container and leave enough space for them to expand during freezing. However, the result will not be as delicious as if they were freshly made, and we recommend not freezing them but making them fresh every time.

The quickest way to reheat scrambled egg leftovers is using a microwave. Place them in a microwave-safe dish and cook on high in 20-30-second intervals. Remember to stir occasionally to distribute the heat evenly. If the eggs are frozen, they need to thaw first before reheating them. Remove the frozen egg dish from the freezer and let it defrost in the fridge. Once the eggs have softened, you can proceed to reheat them.

Cream and egg have always been a good combination, which means that scrambled eggs with cream are also a true delight. The cream makes the simple yet delicious dish even better both in terms of flavour and texture. Adding cream gives them a velvety richness with a soft and creamy texture. Some people opt for milk instead, but we recommend making scrambled eggs with cream for the most delicious, rich, creamy result.

The key to getting fluffy and creamy scrambled eggs is to beat them vigorously until foamy. This will create air pockets in the mixture resulting in a fluffy texture. Once added to a pan, it is important to keep stirring the eggs, but this time gently to keep the air pockets intact. You should also take them off the heat a little while before they are done. They will keep cooking for a little while in the pan even after removing it from the heat, and this will give the perfect result.