Scrambled Eggs - Annex Style

We are asked how we make our Creamy scrambled eggs and we thought that we’d share the recipe and method. Enjoy!

Serves: 2

Prep time:2 minutes

Cook time:3–4 minutes

Ingredients

• 4 large free-range eggs

• 80ml single cream or double

• A small knob of unsalted butter (about 10 g)

• Sea salt and freshly ground black pepper, to taste

Instructions

1. Beat the eggs and cream

   • Crack the eggs into a bowl.

   • Add the cream.

   • Lightly beat with a fork — just enough to combine, not too vigorously (you don’t want too much air).

2. Heat the pan

   • Place a non-stick frying pan over low to medium-low heat.

   • Add the butter and let it melt gently.

3. Cook slowly

   • Pour in the egg mixture.

   • Stir slowly and gently with a spatula, bringing the mixture from the edges into the center as it begins to set.

4. Remove early

   • When the eggs are mostly set but still glossy and slightly runny, remove the pan from the heat.

   • The residual heat will finish cooking them to perfection.

5. Season and serve

   • Season with salt and pepper after cooking (salting early can toughen the eggs).

   • Serve immediately — traditionally with buttered sourdough toast alongside avocado or bacon.

💡 Tips

• The key is low heat and patience — don’t rush it.

• Using cream instead of milk gives that famous custardy texture.

• Stop cooking earlier than you think — they’ll continue to firm up off the heat.