Previous slide Next slide Carousel slide Pause slide movement Resume slide movement
use left or right arrow keys to navigate the tab,
Page First page Last page More pages Next page Previous page
Press Enter or Space to expand or collapse and use down arrow to navigate to the tab content
close menu open menu
Click to read more about this recipe
Includes
Your webbrowser is outdated and no longer supported by Microsoft Windows. Please update to a newer browser by downloading one of these free alternatives.

Soft & Creamy Scrambled Eggs

Breakfast Recipe
  • 5 minutes
  • Prep time10 minutes
  • Servings2 portions
recipe image Soft & Creamy Scrambled Eggs

Ingredients

  • 1/2 tablespoon Flora
  • large eggs 4
  • Salt and Pepper to taste
  • Spinach (optional)

      Instructions

      1. Melt Flora in a medium sized non-stick pan over medium-low heat. Crack eggs into a bowl, add a pinch of salt and whisk until well blended. When the butter begins to bubble, pour in the eggs and immediately use a silicone spatula to swirl in small circles around the pan, without stopping, until the eggs look slightly thickened and very small curds begin to form, about 30 seconds. Change from making circles to making long sweeps across the pan until you see larger, creamy curds; about 20 seconds. When the eggs are softly set and slightly runny in places, remove the pan from the heat and leave for a few seconds to finish cooking.  Give a final stir and serve immediately.  Serve with an extra sprinkle of salt, a grind of black pepper and a few fresh chopped herbs (if desired).
      For butter lovers

      Related recipes