I once worked as a breakfast cook and I can tell you I've made a lot of eggs this way, and people always love them. Whisking the eggs vigorously helps ensure a velvety texture. Once the butter has coated the bottom of the pan, push the remainder right to the centre and it will gently melt into the egg folds.
- 6 eggs
- 40g butter, cold
- finely chopped chives
- salt and pepper
- toast, to serve
- Crack eggs into the bowl and whisk very well.
- Set a nonstick pan over low-medium heat. Add in the butter and swirl around, but before it melts, add in the eggs. Let the eggs set for 10 seconds then use a rubber spatula to pull the set eggs into the centre to form soft egg folds. Continue folding, being sure to keep the butter in the middle.
- When the egg is almost set and has no runny bits, plate onto two plates.
- Season with salt and pepper and scatter with chopped chives. Serve with toasted sourdough.
This recipe is from Good Food's new TV show, Good Food Kitchen, premiering on Channel 9 at 1pm Saturday, October 9, or catch up on 9Now.