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Tuesday, 4 October 2011

Creamy Scrambled Eggs

Eggs: 4
Butter: 1 tsp
Cream: 2 tsp
Pepper powder: ½ tsp
Salt: To taste

Chopped coriander: 1 tsp

Heat a heavy bottomed pan and add butter. Let it melt on a low flame. Meanwhile whisk eggs in a bowl properly. Add cream and whisk again till frothy. Add the whisked eggs into the pan and cook on a very low flame for about 10-15 minutes. Keep stirring in between to get the custard consistency. Later, the eggs will get thicker, but still will be creamy. When the eggs are dry and cooked enough, add salt, pepper and garnish with coriander and serve warm.

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