No English breakfast is complete without eggs, and scrambled is typically the way to go. In India, we cook almost everything over direct flame and that's one of the main reasons our scrambled eggs turn out dry. If you want delicately cooked eggs that are creamy and melt-in-the-mouth, the double boiler method is much more suited. It may take a little longer than usual but you’ll be amazed at what a little patience can accomplish.
|Serves||2||Published||Wednesday, 13 November 2013|
For 2 people ()
- 4 egg
- 2 tablespoon(s) milk
- 2 tablespoon(s) butter
- dash(es) black pepper
- 1 teaspoon(s) cream (optional)
- Break the eggs into a pan.
- Add salted butter (add ¼ tsp. salt if using unsalted butter) and milk to the eggs and beat well. Add cheese if you like.
- Place this pan in a larger pan filled with hot water to create a double boiler.
- Cook the eggs over low flame, lightly whisking from the sides of the pan towards the centre. Remove the pan from double boiler when the mixture begins to set.
- Add pepper and a dash of cream.
- Serve with buttered toast, sautéed buttered vegetables or tomato sauce.