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Sunday Brunch: Bill Granger’s Scrambled Eggs

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
2 eggs
1/3 cup cream
pinch salt
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.
Serves 1

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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  • Anonymous
    April 19, 2005

    The best scrambled eggs I’ve ever had were at the Chez Panisse downstairs café. After reading your entry and Bill’s recipe, I conclude that sublime-ness of the Chez Panisse eggs is probably also due to cream! I knew such incredible eggs couldn’t possibly be food for me. Sigh!

    lisabug dot net

  • Nic
    April 21, 2005

    Lisa – I’m surprised that they had eggs on the menu downstairs. I’m guessing that they weren’t the main dish. =)

  • Anonymous
    May 9, 2006

    This recipe’s taste is awesome Thanks, for sharing the recipe

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