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Sunday Brunch: Bill Granger’s Scrambled Eggs
Posted By Nicole On April 17, 2005 @ 10:15 am In Breakfasts,Recipes | 3 Comments
If you have ever visited or read a review of bills in Sydney, Aus., chances are you are aware that Bill Granger produces exceptional scrambled eggs. They are incredibly light, fluffy and creamy. They also contain 1/3 cup of cream for 2 eggs.
Now, I am so fortunate as to have had the eggs on a visit to bills and can assure you that it is worth it to use the cream. That said, I am not usually going to cook my breakfast with that much cream at home. Sometimes I’ll substitute milk, and have even used fat free half and half with great results. Bill’s method of cooking the eggs is what makes them so wonderfully light, so I employ it whenever I am scrambling eggs. Simply melt butter in a hot pan, pour in the eggs and gently push them from the sides to the center with a wooden spoon or spatula. This creates fluffly little curds of gently cooked eggs. I have a copy of Sydney Food, but Mr. Granger has kindly posted the recipe on his website. I have posted it below.
Those cute little muffins are cream cheese topped dried cherry muffins, along the lines of a black bottom cupcake. They tasted fine, but need some tweaking before I’d post the recipe. So make eggs for now. Maybe muffins next weekend.
bills Scrambled Eggs
1/3 cup cream
1/2 tbsp butter
Whisk together eggs, cream and salt.
Melt butter in a frying pan over medium-high heat. Pour in egg mixture and after about 20 seconds, using a spatula or wooden spoon, push the egg mixture on the outside of the pan to the center (Bill says to “fold” the eggs, not “scramble”). Let eggs set for an additional 20 seconds, then repeat. When all the eggs are just set in the center of the pan – they’ll look soft and somewhat wet – turn them out onto a plate.
Note: Do not put more than two servings of eggs in one pan, or the eggs will get over cooked. If you’re cooking for a crowd, double the recipe and make batches.
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