breakfast · vegetarian
Soft scrambled eggs
Low-and-slow, creamy small-curd scrambled eggs finished with butter and chives.
- Time
- 10min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains milk, egg and wheat.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
What did you use up?
Tick what's finished. The rest stays in your pantry.
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Whisk eggs and salt very well.
-
2
Melt half the butter in a nonstick pan over low heat; add eggs.
-
3
Stir constantly with a spatula, moving the pan on and off the heat, until small creamy curds form, 4–6 minutes.
-
4
Pull off while still a little loose and stir in the remaining cold butter and crème fraîche.
-
5
Top with chives and pepper and serve on toast.
