1 teaspoon cornflour
2 tablespoon water (for slurry)
3 tablespoon butter for egg
1 tablespoon butter for cooking
Salt and pepper
Marmite for toast
Chives for garnish
Our perfect scrambled eggs We saw this cooking technique the by @kenjilopezalt for cooking scrambled eggs and had to give it a try. Secret Ingredient Cornflour for extra moist scrambled eggs which are cooked in a matter of minutes. Make a cornflour slurry , add your eggs, cubes of cold butter and then cook until perfect.
We won't be making scrambled eggs any other way.
Slut them up to the max with crispy bacon.
Start by making your cornflour slurry - mix 1 teaspoon of cornflour with 2 tbsp of water and mix until you have your slurry.
Add your eggs and mixed some more.
Chop up 3 tbsp of butter into little cubes and mix into your egg mixture some more - this will create cold pockets whilst your eggs are cooking and make them super delicious.
Meanwhile get your pan to a medium heat you want it hot enough to when you add a cube of butter it will start foaming.
When it is hot enough add your butter and wait for it to melt then add your egg mixture.
Keep stirring your eggs whilst they cook - this should take a few minutes.
When they look close to being done take off the heat and serve immediatly.