Sublime Scrambled Eggs
Scrambled eggs are a gentle labour of love. Cook them delicately. Cook them low. Salt them late. Lest your eggs will become watery, rubbery and grey as an overcast morning in Marylebone. They say, "Eggs is eggs". Clearly, they haven't tried ours.
Serves 2 | Takes 10 minutes
- 4 large free-range eggs – we love Clarence Court eggs
- Crème fraîche
- Freshly snipped chives
- 25g Sublime Butter of your choosing; they all work deliciously here
- A bowl set over a pan of simmering water, to act as a bain marie
- In a separate bowl lightly whisk the eggs together.
- Melt a generous knob of your chosen Sublime Butter in the bain marie and coat the sides of the bowl well.
- Add the eggs to the bain marie. Using a wooden spoon, start gently working the eggs whilst they warm up. It will take a few minutes to start scrambling. Patience is a virtue, friends and neighbours.
- Keep working the eggs until they are about 90% cooked, then remove from the heat and add a tablespoon of cold crème fraîche to stop the eggs in their tracks.
- Sprinkle in some chives, stir once to mix through and serve on some great toasted sourdough slathered in Sublime Butter.