Recipes

Here are some delicious egg recipes to try:

Lightly whisk the eggs, cream and a pinch of salt together until the mixture has just one consistency.
Heat a small non-stick frying pan for a minute or so, then add the butter and let it melt. Don’t allow the butter to brown or it will discolour the eggs.
Pour in the egg mixture and let it sit, without stirring, for 20 seconds. Stir with a wooden spoon, lifting and folding it over from the bottom of the pan.
Let it sit for another 10 seconds then stir and fold again.
Repeat until the eggs are softly set and slightly runny in places. Remove from the heat and leave for a moment to finish cooking.
Give a final stir and serve the velvety scramble without delay.

Recipe from Good Food magazine, March 2003

Crack the eggs into a bowl and beat with a fork until smooth. Stir in the cold diced butter.
Season the eggs with salt and freshly ground black pepper.
Heat a heavy non-stick frying pan over a high heat and add the oil. When the oil is smoking-hot, pour the eggs quickly into the pan.
Using a wooden fork or a spatula and working in a circular motion, move the eggs in the pan around, while at the same time moving the pan back and forth across the heat. Allow the eggs to start coagulating.
Stop moving the pan. Allow the eggs to form a light skin, and then remove the pan from the heat.
Pick up the pan and tilt the handle upwards and away from you. At the same time, tap the handle of the pan so that the omelette moves towards the opposite end of the pan.
Using the side of a fork, fold the omelette in towards the middle on both sides to form a cigar shape.
Tip the omelette onto a plate. Serve immediately.

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