Scram­bled eggs back in the shell

The Sunday Telegraph - Stella - - EAT IN -

(pic­tured on pre­vi­ous page) Serves 1 A cute way to give scram­bled eggs to lit­tle ones. They taste best cooked slowly over a low heat un­til al­most set but still creamy.


1-2 eggs, as pre­ferred 1 tsp reg­u­lar or dou­ble cream A lit­tle knob of but­ter

To serve

Hot but­tered toast


1 Us­ing ei­ther an egg top­per or a lit­tle knife or spoon, care­fully open the egg at the top as you would a boiled egg. Pour the egg into a saucepan. Add the cream and but­ter, sea­son, and beat well with a fork or whisk. Place the empty eggshell in an eggcup. 2 Scram­ble the egg over a low heat, stir­ring all the time. When the egg is just cooked but still soft and a bit runny, spoon it care­fully back into the shell. Serve with a tea­spoon and lots of hot but­tered toast.

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