Scrambled Eggs
INGREDIENTS
Eggs
Butter
Clotted Cream
INSTRUCTIONS
The first step we want to make a Beurre noisette.
Pop a frying pan on a medium heat and chuck in a Tbsp or 2 of Butter.
Fry off the Butter until it starts to get foamy.
While we make the Browned Butter crack 6 Eggs into a bowl.
Once the foaming stops, and the Butter is golden nut brown, the Beurre noisette is ready.
Pop the browned Butter to one side and stick another pan on the hob.
Add a tiny dash of Butter to the pan and once it’s melted pour in the Eggs.
Keep the heat low and stir the Eggs while they gently cook.
Once the Eggs start to come together and the curds are forming, add a few Tsp of the Beurre noisette.
Stir in the Browned Butter and when the Eggs are ready, finish with a Tsp of clotted Cream.
Turn off the heat, stir in the Cream, and serve.
Enjoy!