Scrambled Eggs

this tasted like a poohead

Cream is the way to go! I don't even measure it. Makes a world of difference the way eggs turn out. ALSO use cream for white sauce and gravy. Depending of volumn require, you can add a heaping tablespoon or so of flower to the cream before proceeding. I whip the flower and cream thoroughly before adding it to the pan. I can go on about this, but the bottom line is that cream for sauce and eggs is what makes the difference between great flood and bla.

With respect to health, just don't worry. Cream is not hydraginated. And, come on, really. Would you be eating dishes like these 4 times a day, 7 days a week? Glutteny is another factor in health. If you eat too much of anything and don't exercise, you'll become fat. The lack of exercise will hurt you far more than what you eat.

If you use milk, the results are too watery. Half and half seems to work roughly as well, but it's still fattening and delicious either way. Not a daily breakfast by any means, but beautiful once a week. As for salt, it does not significantly affect the texture either way.

Used Bill's technique this morning. Used coconut milk (tbsp) since there wasn't any cream in the fridge. Added feta and chopped mint at the end. So delicious.

Who cares, Mr Knutz. Hes awesome, unpretentious, and makes the best scrambled eggs!

Bill's not a qualified chef by the way...

Cream is for chumps!

The only way to make scramble eggs. With Cream, fantastic, with milk, boring.

i cant believe people are arguing with bills scrambled eggs! amazing EVERY time...

thats right cream makes this dish great not average.i bet all those cream haters drink soy lattes as well!

Just made these eggs and they are gorgeous!

These eggs are divine, and I agree, who wants to argue with a qualified chef, not us novice cooks thats for sure. If you don't like the sound of cream, DON'T MAKE IT!!

isnt that the whole point of a recipe to follow it. Its almost like saying: What ? Fry an egg? no you have to boil it because its less fattening...

woot!!!

If you want mediocre....try another way to cook scrambled eggs....if you want sheer indulgence.....this is the one.....!

Had scrambled eggs at Bill's restaurant and they were heaven! Sorry folks, its the cream and milk WONT do. Amazing the difference!

who's going to argue with Bill Granger?? Not me... if he says .3 cup of cream, then that's what I'll use! Go Bill!

A third of a cup of cream sounds an awful lot for just 2 eggs, even if they're the XXL 80gm variety. And I never add salt before cooking eggs because it makes them hard rather than soft and creamy for some strange reason which I have yet to find out. I agree with Yuri, regular milk is fine and the result is just as good.

Cream? This is the sort of recipe the Graeme "the Galloping Gourmet" Kerr used to push in the '70s... until he had a heart attack. Try regular milk instead folks. Go nuts & throw in some parsley or chives for colour.

Sounds great better get cooking