If there’s one thing I’m really good at (a part from making coffee 😉 ) it's smooth french-style scrambled eggs. This comes after years working in cafes and taking little secrets with me to enjoy at home. Now that we’re all at home, I want to share them with you!

Eggs any style is such a treat and synonymous with going out for breakfast in the weekends. I love eggs *almost as much as I love coffee!

Many a time at one award-winning cafe I managed, I would watch lines of people out the door waiting to be seated for breakfast then I would see those customers order scrambled eggs on sourdough toast and be left wondering why anyone would wait 45 minutes to an hour in the cold for a piece of toast and some eggs?!

But cafes are more than just the counterparts of a plate aren’t they. It’s the greeting, the smiles, the hustle and bustle, the choice of music, the process of ordering and receiving drink, coffee, food or whatever you wish, to your table - and without the dirty dishes afterward….

But seeing as we are all locked up at home during this Covid-19 pandemic, I thought I’d share how to make my go-to Silky Smooth Scrambled Eggs with you so you can treat yourselves, your family or housemates with your own home cafe situation, if only in hope that this is for a short while….

(follow this hashtag #homecafesitch and tag me in your food and coffee situations so that I may enjoy the fruits of your labour, and I will share it in my instagram stories)

Silky Smooth French-Style Scrambled Eggs (for one person)

Ingredients:

2 Eggs
3-4 Tbsp Runny Double Cream (50-60ml)
Pinch of Salt
A sieve
Knob of butter
Toast and/or other sides to compliment your eggs

Method:

Crack two eggs into a bowl
The rule generally is 1/3 cream to 2/3 egg. But since we are not bulk making scrambled egg mix, lets just add about two tablespoons of runny double cream.
Add a pinch of salt
Whip with a fork or whisk so that its thick, creamy and the colour is even.
Hot Tip: pour this mixture through a sieve into another bowl or jug. This will get out any egg-white lumps or rogue egg shell bits. THIS is what makes the eggs smooth and a cafe secret.
Heat your pan (preferably non-stick) and melt a small knob of butter gently. Don’t burn the butter, it will go
Pour in your egg mixture
With a rubber spatular move the egg around slowly with a pushing motion. Many people think they need to constantly mix and “scramble” the egg mixture but if you push it so that it folds into itself this will give you that glistening surface!
Don’t over cook them! The french way is to cook so that the mixture is heated all the way through, but not completely cooked. So the surface should still be shiny and almost* look slightly raw/undercooked. But if you heat the mixture slowly and push the eggs around it will be safe to eat, cooked through and delicious. We are not aiming for dry hard eggs here.
Once ready and you’re happy with the result in the pan, gently slide the scrambled eggs onto your plate or on top of buttered toast. Sprinkle chilli flakes, chives or some sriracha to add extra bite or just a little sprig of parsley for that simple cafe touch!

Great things to add to this breakfast might be avocado, fresh or cooked tomatoes, mushrooms, spinach, bacon or salmon - or on it’s own is awesome.

Straining the egg mixture through a sieve will get out the little gelatinous globs.

Make sure not to burn the butter. Butter adds to the creamy buttery flavour. You can use a little olive or coconut oil as an alternative to butter.

It becomes really easy to just whip up some scrambled eggs this way once you’ve done it a couple of times. Just increase the amounts depending on number of ‘serves’. So for two people use 4 eggs, and 7-8 Tbs of cream etc.

Enjoy! And don’t forget to follow this hashtag #homecafesitch and tag me (@the_girl_in_the_cafe ) in your food and coffee situations so that I can share it in my instagram stories)

Side notes:

For years I have been sight dosing the amount of cream I use so these are approximations but the method is the same. But it’s generally 1/3 cream to 2/3 eggs.
If you can get free range eggs, it’s much nicer.
Runny good quality double cream is my preference, It’s smoother and thicker than if you use single cream. But it is up to your preference.