Friday, 18 July 2014

Caramel Scrambled Eggs

Enough for sapidity, time to After tossing up 6 different savoury scrambled eggs, I reckoned one sweet version was due. So, I tossed up one. I was guided by pure whim while making this one, but I liked the result. You know it is the closest you can get to an instant caramel pudding. A mound of soft sweet flakes of egg and the luscious caramel oozing out from here and there. I loved it alright. Serve it with fresh fruits and cream for a sweet breakfast.


Eggs - 2
Fresh cream - 2 tbsp
Vanilla essence - a few drops
Icing sugar - 1/2 tsp (or to taste)
Granulated sugar - 2 tbsp
Butter - 2 tbsp


Whisk the eggs with cream, icing sugar and vanilla essence.

Heat butter in a pan and add two teaspoons of sugar in it. One the sugar caramelises, it should be a dark golden (do not stir too much), add the eggs.

Scramble with light flips, do not stir rigorously. Cook until the eggs are soft and fluffy and laced in caramel.

Serve with fresh fruits and cream on the side. 

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