Eggs can be enjoyed a thousand ways. At the ECK we favour a soft scramble finished with a touch of chilli oil or finely chopped chives. Toast some thick-cut sourdough and you have a simple, handsome breakfast.
Recipe
The soft scramble of your dreams.
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Prep Time 1 minute
Servings 1
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Ingredients:
- 3 large eggs
- 1 knob butter
- 1 tbsp sour cream or creme fraiche
- Kosher salt
- Chives (optional)
- Chilli oil (optional)
Instructions:
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Crack three eggs into a small cold pan. Place the pan over low to medium-low heat. Begin breaking the eggs up gently with a rubber spatula, stirring slowly as they warm.
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Continue to move the eggs around the pan, taking the pan off the heat occasionally to control the temperature. Keep stirring; after about 2–3 minutes the mixture will start to thicken. Remove the pan from the heat and add a knob of butter, stirring until it melts and is fully incorporated.
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Off the heat, stir in a tablespoon of sour cream or crème fraîche and a pinch of kosher salt. Gently combine until the texture is smooth and creamy.
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Finely chop chives and sprinkle them over the eggs once plated. A drizzle of chilli oil adds heat and contrast if you like.
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The finished eggs should be soft, velvety and slightly custardy. Take them off the heat a touch earlier than you think — they will continue to cook from residual heat on the plate.
Enjoy!
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