I adapted this recipe from a book called Sydney Food by Bill Grainger. Ever since tasting these eggs on my first visit to Bill's restaurant in Kings Cross, Sydney, I have been after the recipe. I have since transformed it into what I really believe are the best scrambled eggs I have ever tasted.
This recipe is what I call a very special breakfast; just look at the ingredients to see why. It has to be tasted to be believed.
The following ingredients make one serving:
2 eggs
1 tablespoon of butter (10g)
1/3 cup of cream (2 3/4 fl ounces)
A pinch of salt
Freshly milled black pepper
3 fresh chives (chopped)
Instructions
Whisk eggs, cream, and salt in a bowl.
Melt the butter in a non-stick pan over high heat (taking care not to burn the butter).
Pour egg mixture into the pan and wait until it starts setting around the edges (about 20 seconds).
Using a wooden spatula, bring the mixture to the center as if making an omelet, and let it cook for another 20 seconds.
Fold the contents again, leave for 20 seconds, and repeat until the eggs are just done.
Sprinkle freshly milled black pepper over the eggs and add chopped chives.
You should only make a maximum of two servings per frying pan.