Scrambled Eggs - The fast way

Cilydd | Jun 3, 2010 |

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This is a fast uncomplicated way of making great tasting scrambled eggs. Many people often make their scrambled eggs too dry (cooking it too long). If you have a reasonable new stow and this is much faster than cooking it in a micro-wave.

If you are concerned about too much fat this isn't for you at all!
LCHF - Low Carb High Fat

Things You Will Need

Frying pan
1 tablespoon of butter (or more if you like)
3 eggs
2 tablespoons of cream
salt (not too much)

Step 1

Start to heat a non-stick frying pan and immediately add the butter. When the butter begins to melt, add the eggs to the pan as you break them. Don't whip them! When all eggs are in, add the cream. Add salt! Wait until the settings begin and start stirring slowly (use a wooden spatula if you have one). Let the eggs set a bit as you stir. When the eggs have the creamy consistency, that tastes the best, immediate put the eggs on a plate. Don't let it rest in the pan or it will get dry!

For me, scrambled eggs with whole pieces of egg yolk tastes the best. So the eggs should not be whipped too much before cooking. I prefer no whipping at all.

The scrambled eggs should be completed as the stow is heating. For me it takes about 4-5 minutes to complete this dish.