Bill Granger’s Perfect Scrambled Eggs

  • Serves: 2
  • Prep time: 3–5 minutes
  • Cook time: 3 minutes

Bill Granger’s iconic scrambled eggs, as demonstrated by Poh Ling Yeow at the Adelaide Showground Farmers’ Market on Mother's Day. This dish, celebrated for its velvety texture and simplicity, is a staple at Granger's renowned Sydney café, bills

Method:

  1. Method:

    1. Crack eggs into a bowl, add cream and a pinch of sea salt. Whisk until well combined.

    2. Heat a non-stick frying pan over medium-low heat.

    3. Melt the butter until foaming but not browned.

    4. Pour in the egg mixture and let sit for 30 seconds.

    5. Gently fold the eggs with a spatula, lifting and turning, not stirring.

    6. Remove from heat while slightly underdone; the residual heat will finish the cooking.

    7. Serve immediately on hot, buttered sourdough toast.

This classic recipe is beloved for its soft, custard-like texture. Perfect for a lazy weekend brunch or a simple midweek indulgence. Let me know if you’d like a printable version or website-ready layout.

By: Bill Granger (photo compliments of delicious.)