Menu
Change Country
Scrambled
Eggs
Scrambled Eggs
Ingredients
20 min
2 servings
6 large free range eggs
80 g cold Lurpak
® Slightly Salted butter
2 tbsp full fat crème fraiche
1 tbsp flat leaf parsley, roughly chopped
To serve
Sourdough
Lurpak
® Slightly Salted butter
Share this recipe
Twitter
Facebook
Pinterest
Preparation
In a large bowl, crack the eggs and lightly beat with a whisk. Make sure you don’t over beat.
Add 60g butter to a small frying pan the pan and melt the butter over a medium heat.
Add the eggs and stir continuously with a spatula. Fold the eggs gently until they just set and still a little runny.
Remove the eggs from the heat and let them sit for 10 seconds to finish cooking. Fold in the crème fraiche and the remaining butter.
Season with salt and fresh black pepper and sprinkle over the flat leaf parsley.
Serve on buttered sourdough bread.
Show all recipes
Home
Where there are cooks
Recipe Hints and Tips
Cooking with
Lurpak
®
Our Products
Our Story
Easter
Naturalness
Cookalongs
Pound Cake
Vanilla Souffle
Soy fried salmon
Veggie Curry with Butter Naan
Pappardelle al Ragú
Chicken Fricassee
Food hacks
Contact
Newsletter
Instagram
Facebook
Change Country
Global (English)
United Kingdom
Australia
中国大陆
Brasil
Ελλάδα
Česká republika
Danmark
Deutschland
España
Italia
Magyarország
México
Nederland
Polska
România
Middle East (العربية)
Middle East (English)
Israel (עברית)
Malta (English)
Cyprus (English)
Cyprus (Greek)
South Africa (English)