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Perfect Scrambled Eggs

Antony's masterclass shows just how it's done.


  • 55g / 2 oz unsalted butter

  • 4 large free range eggs, lightly beaten

  • 55g / 2 oz double cream

  • salt and white pepper


  • 1.

    Lightly beat the eggs and add a pinch of white pepper and salt.

  • 2.

    In a medium non-stick saucepan on a medium heat melt the unsalted butter until hot and foaming then add the eggs.

  • 3.

    With a wooden spoon bring the eggs together and stir until the eggs reach the consistency you like.

  • 4.

    Pour in double cream just before the eggs have finished cooking, take the pan off the heat and fold to incorporate. Serve immediately with hot buttered toast.

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