Ingredients

• 2 large free range eggs
• 6 tbsp elmlea single cream
• frylight sunflower oil spray
• 1 tsp chives
• 25g grated cheese
• pinch salt
• pinch pepper

Method

• Crack the eggs into a bowl and whisk lightly with a fork
• Add the cream, chives, grated cheese, salt, pepper and thoroughly mix
• Heat a small non-stick frying pan for a minute or so and spray the sunflower oil allowing it to melt
• Pour in the egg mixture and let it sit, without stirring, for 20 seconds
• Using a wooden spatula, stir the mixture folding it over from the bottom of the pan then let it sit for 10 seconds
• Stir and fold again until the eggs are softly set and slightly runny in places
• Remove from the heat and leave for a few seconds until it has finished cooking
• Give it a final stir and serve the velvety scrambled eggs

Notes

The whole point of scrambled eggs is so that they don’t end up like rubber, therefore its important that the mixture is taken away from the heat when there is still time left to cook. This recipe can easily double up as an omlette by omitting the single cream and instead of stir and fold, once the bottom is cooked then flip it over to cook the top

The cream can be substituted with full fat milk or any other type of milk of your choice. The sunflower spray can be substituted with butter. I tend to use extra mature cheddar cheese such as anchor but once again the choice is yours. Chives can be purchased in a long pre-cut bunch from ASDA so if you don’t want to accurately measure them, then the end of the bunch can be cut 1cm in and this will be good enough.

Scrambled eggs are incredibly versatile and are just as delicious with the likes of salmon, ham, onion and literally anything else you can think of