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+ servings

How To Make Scrambled Eggs In A Saucepan

scrambled eggs recipe
How To Make Scrambled Eggs In A Saucepan. "The Creamiest Scrambled Eggs Ever!"
Click The Stars Below To Rate This Recipe:
5 from 2 votes
PREP TIME 2 minutes
COOK TIME 10 minutes
COURSE Breakfast
CUISINE British
SERVINGS 1
CALORIES 35 kcal

Equipment

Ingredients
 

  • 3 each eggs
  • 10 grams butter
  • 15 milliliter Crème Fraiche
  • 1 gram chives chopped
  • salt and pepper to taste

Method
 

  • Gather all ingredients, equipment & utensils
  • Break eggs into mixing bowl
  • With a fork, gently mix eggs until lightly beaten
  • In saucepan, melt butter until slightly bubbly on medium-low heat
  • Add beaten eggs and immediately start stirring with spatula – ensure to scrape the Bottom of the pan to prevent egg sticking and burning
  • As egg starts to set on bottom of pan, remove from heat and keep scraping off until the setting slows, place back on to heat and repeat until eggs are almost cooked through
  • Once almost cooked through, remove from heat and stir in crème fraiche and chopped chives. This will slow down the cooking process preventing it from overcooking
  • Season and enjoy on a slice of your favourite bread or try our GLUTEN FREE BREAD RECIPE
Chefs Tips
Keyword Eggs
Nutritional Information
Calories: 35kcalCarbohydrates: 1gProtein: 1gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.2gCholesterol: 12mgSodium: 30mgPotassium: 21mgFiber: 0.03gSugar: 1gVitamin A: 76IUVitamin C: 1mgCalcium: 14mgIron: 0.1mg
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