Creamy Fluffy Parsley Scrambled Eggs
This recipe is for creamy fluffy scrambled eggs that are prepared using double cream.
Prep Time5 minutes mins
Cook Time5 minutes mins
Total Time10 minutes mins
Servings: 1 serving
Calories: 262kcal
- 2 medium eggs
- 1 pinch salt to taste
- 1 pinch black pepper to taste
- ½ teaspoon parsley dried or fresh
- 1 teaspoon butter
- 30ml double cream
To a small bowl, add the eggs and whisk with a fork or wire whisk. Add the salt and black pepper and parsley then set the bowl aside.
Place a non stick frying pan on a low to medium heat then add the butter and allow to melt. Pour in the double cream and mix then pour in the whisked eggs and mix in with the butter and cream.
As the eggs begin to set, use a wooden spoon to gently stir and fold the eggs. Allow the eggs to set further then stir and fold again. Continue this process until you have your desired consistency then remove the eggs from the heat and serve.