Looking out for how to make perfect scrambled eggs? You are just looking at the right page and can glare at the scrumptious Cheesy Herbed Scrambled eggs which I had made. It is so rich and creamy that it just melts in mouth and you bet it to be a perfect quickie for the breakfast/brunch. Here is how you do it…
6 nos, eggs
4 tbsp, cream( I have used Amul)
½ tsp, salt
¼ tsp, black pepper powder
4 tbsp, cheddar cheese, grated
½ tsp, chilli flakes
2 tbsp, butter
For sprinkling- Chives/parsley/basil/oregano or any herb of your choice
For garnish- grated cheese, cilantro, red chili flakes
In a bowl, whisk together eggs, salt, black pepper, chili flakes, cream till light and foamy
Heat the butter in 12 inch non-stick pan/skillet. When butter starts bubbling (approx. after a minute), pour beaten egg mixture in the middle, this will push the butter towards the edges of the pan (where it’s required)
Gently and slowly, stir with a spatula (silicon/rubber). When eggs starts curdling, immediately lower the flame.
Add grated cheese and gently fold the curdled eggs with spatula. Keep folding and cook just till egg gets folded well and remain in no liquidous form (do not overcook at this stage). Immediately take it off the heat and transfer on the serving plate.
Sprinkle herbs, cheese and red chili flakes. Serve hot with baguette slices/toasted bread.
NOTE :- To retain the perfect creaminess of Scrambled eggs, you need to immediately transfer it to the serving plate as soon as its just perfectly cooked as the scrambled eggs tends to cook further if left in the pan.
If you prefer to make it plain just skip cheese and herbs, proceed with rest of the steps.