Scrambled Eggs
bbcgoodfood.com
Claimed by Clement Freud
Serves 2 · 1 of 4 items checked · 3 aisles
Produce
Dairy & Eggs
- Checked by Clement Freud
Recipe by Clement Freud
Slowly stirred eggs cooked with butter to a soft, creamy curd, seasoned only at the end.
Freud wrote about scrambled eggs with the conviction that most people ruin them by hurrying. Cooked slowly and stirred constantly, they become soft and rich, and they need nothing but salt, pepper, and maybe a few chives.
The dish
1 of 4 items checked
bbcgoodfood.com
Claimed by Clement Freud
Serves 2 · 1 of 4 items checked · 3 aisles
Beat the eggs lightly with a pinch of salt and let them come to room temperature.
Melt the butter in a heavy pan over low heat, pour in the eggs, and stir slowly and constantly with a wooden spoon.
When the eggs have formed soft, creamy curds, take the pan off the heat. They should still look slightly underdone.
Season with pepper, stir in the chives, and spoon onto hot toast. Serve at once.
Adapted from Freud on Food. View a published recipe at BBC Good Food (opens in a new tab)
A quiet supper with Clement Freud · London, England