Perfect scrambled eggs

by Ed Halmagyi


  • 12 eggs
  • 100ml cream
  • 75g unsalted butter, diced finely
  • salt and ground white pepper
  • sourdough toast, to serve


1 Lightly whisk the eggs, cream and diced butter in a large bowl, until lightly combined – some white and yolks should still be visible. Pour into a large non-stick frying pan and set over a low heat. Cook gently for 4–7 minutes, scraping the bottom of the frying pan regularly with a flat-bottomed wooden spoon, or a heat-proof spatula. Season with salt and ground white pepper.
2 As soon as the eggs are just set, arrange on sourdough toast to serve.

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