Scrambled Eggs
Yields 4
Scrambled eggs done right are always a treat! Additional egg yolks in the recipe makes it extra creamy, save the whites for something else. Make this for breakfast with pancakes or waffles and a generous drizzle of maple syrup. Enjoy!
5 minPrep Time
10 minCook Time
15 minTotal Time
Save RecipeIngredients
- 6 Eggs
- 2 Egg yolks
- ¼ cup whipping cream
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 Tablespoons Clarified butter or Vegetable oil
- Thinly sliced spring onions or chives. (Optional)
- Crispy cooked bacon (optional)
Instructions
- Add eggs, egg yolks, whipping cream, salt and pepper and whisk lightly.
- Heat clarified butter or vegetable oil in a non stick skillet.
- Pour in the egg mixture and reduce heat, gently scrap from one end of the skillet to the other with a spatuala. Forming large soft curds.
- If using chives or bacon, add to eggs before eggs are cooked. Do not overcook eggs, you want then to be creamy.
- Continue cooking till no more egg liquid is visible.
- Take off the heat and serve immediately. Enjoy!
7.8.1.2
8
https://chefbraakman.com/scrambled-eggs/Calories
2104 cal
Fat
176 g
Carbs
21 g
Protein
100 g
