scrambled eggs with heavy whipping cream. The cream makes them so rich. I am usually an over easy guy, but haven't had them that way in 3 weeks. Anyone else do this?
My new breakfast indulgence.
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I do now.
My dad taught me to put a splash of milk or a quick shot of water in the eggs to help keep them moist. Next time we have a little heavy cream in the fridge I think I'll give it a shot! Always looking for ways to improve my breakfast sandwiches!
I usually add whole milk to mine and have used half-and-half before. Think I will stop by the store this evening for some heavy whipping cream.
Heavy cream, huh? Never tried that, but now I'll have to do so. Thanks for the tip.
Owen, you are my hero.
I use Creme Fraiche.
I had scrabbled eggs last weekend. I was thinking of trying with cream but had none on hand so just used milk. Will pick some cream up and give it a go for sure.
How does this differ from traditional US style sour cream?
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- #10
You'll like it
Same here- we had run out of whole milk, I saw the cream and thought "What the heck?"
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Ha- seems I am on to something- lots of activity here since my first post.
Did you have bacon with those eggs?
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- #13
Ok, I just looked that up. When I got to International High On Prices (IHOP) I always get their country omelet which comes with sour cream as a topping. I will give the Creme Fraiche a try.
I'll have to try this ... do you use the same volume of heavy cream as whole milk? I don't measure the milk exactly when I add it to the egg batter, I just eyeball it. But should I use more, or less, or about the same amount?
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Will a towel wrapped around your head protect you from the Ravenous Bugblatter Beast of Traal? Is the trick of flying throwing yourself at the ground and missing?
on edit: fixing smilie
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I use about the same amount- just eyeballing it. When you beat the eggs and cream it will thicken up a bit and get really silky.
I've added heavy cream to my grocery shopping list. I'll pick some up when I go to the store today or tomorrow.
My latest breakfast indulgence has been Canadian Toast, a recipe I invented a few years ago but haven't used in a while. Same ingredients as French Toast, but I toast the bread beforehand, dice up the toast into half-inch cubes, then submerge them in batter and let them soak for 5 or 10 minutes. Finish it off as if you were making scrambled eggs.
I can make this in large batches, 6 eggs and 6 slices of bread, and the leftovers will keep for about 3 days and I just need to heat them up in a microwave. Top it off with sour cream or applesauce, and maybe a drizzle of Sriracha sauce. MMMM, mmm, good!
My latest breakfast indulgence has been Canadian Toast, a recipe I invented a few years ago but haven't used in a while. Same ingredients as French Toast, but I toast the bread beforehand, dice up the toast into half-inch cubes, then submerge them in batter and let them soak for 5 or 10 minutes. Finish it off as if you were making scrambled eggs.
I can make this in large batches, 6 eggs and 6 slices of bread, and the leftovers will keep for about 3 days and I just need to heat them up in a microwave. Top it off with sour cream or applesauce, and maybe a drizzle of Sriracha sauce. MMMM, mmm, good!
Eggs, they're only good for 3 things...breakfast, lunch and dinner.
4 things. Dessert too, specifically Zabaione a/k/a Zabaglione. Divine!
