Light and Creamy Scrambled Eggs
"The addition of cornflour and milk creates a light, but stable end result which may be kept warm for a short while before serving without curdling or becoming watery."
Light and Creamy Scrambled Eggs
"The addition of cornflour and milk creates a light, but stable end result which may be kept warm for a short while before serving without curdling or becoming watery."
Open in Cookpad AppSteps
- 1
Place the butter or margarine in a suitable pan and heat gently.
- 2
Beat together the eggs, milk, cornflour and salt and pour into pan. Cook over moderate heat, stirring gently with large movements, until set and dry. Stir a few times more to create a lightly scrambled effect.
- 3
Sprinkle lightly with cheese if desired and a little parsley to garnish.
- 4
Variations:
Chop 6 - 8 rashers of bacon and fry gently until cooked. Drain and add the beaten egg mixture to the pan with the bacon.
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