1 Picture
Ingredients
- 4-5 eggs, depending on appetite
- 2 thumb-sized knobs of butter, cut into small pieces
- 2 tsp cream, crème fraîche or 1 tbsp milk
- Salt and pepper, to season
- (optional) 1 pinch chopped chives
Details
servings 2
Level of difficulty Easy
Preparation time 2mins
Cooking time 7mins
Cost Budget Friendly
Preparation
Step 1
Crack your two eggs straight into a pot, not a bowl. No whisking, no seasoning, just straight into the pot.
Add in the butter pieces. What happens then, is that the butter will melt as the eggs cook slowly.
Step 2
Then, get your pot onto the hob and turn on the heat. With a spatula, stir away. Like risotto, don’t stop stirring. When the eggs start to get all velvety and golden-looking, you’ll know now you’re doing it right.
Step 3
Before the eggs start getting lumpy, take the pot off the heat and continue stirring. Make sure you get all the rich goodness off the sides of the pot.
Step 4
Then put it back on the heat. And don’t stop stirring now.
Step 5
Repeat steps #3 and #4 a couple of times. Essentially, you wanna be slow-cooking the eggs.
Step 6
Finally when the eggs begin to come together into a single creamy lump, season to taste with salt and pepper.
Then, add the cream, crème fraîche or milk, and give it a good mix. This stops the eggs from cooking further. Serve on unbuttered toast.
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