Bill Granger

Presented in 2003

Bill’s scrambled eggs

Serves 1

2 eggs

80 ml (2½ fl oz/¹/₃ cup) pouring (single) cream

pinch of salt

10 g (¼ oz) butter

Place the eggs, cream and salt in a bowl and whisk together.

Melt the butter in a non-stick frying pan over high heat, taking care not to burn the butter. Pour in the egg mixture and cook for 20 seconds or until gently set around the edge. Stir the egg mixture with a wooden spoon, gently bringing the egg mixture on the outside of the pan to the centre. The idea is to fold the eggs rather than to scramble them.

Leave to cook for 20 seconds longer and repeat the folding process. When the eggs are just set (remembering that they will continue cooking as they rest), turn out onto a plate and serve with hot toast.

Note: If you are making more than 2 serves of scrambled eggs, make sure you cook separate batches so as not to crowd the frying pan.