Karen Dudley, owner of The Kitchen and and The Dining Room in Woodstock, shares her secrets to the creamiest scrambled eggs.

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Method

  1. Beat three or four eggs with cream, salt and white pepper, then pour into a pan that has been heated to medium with a knob of melted butter.

    Step 1

  2. Using a wide, bendy spatula, do a slow Zen paddle around the pan, moving the custard very slowly in a clockwise or anti-clockwise direction (stick to one direction!) so the runny custard follows your paddle rake. The residual heat will continue cooking the eggs, so have hot-buttered toast ready for when they’re done to your liking.

    Step 2

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