Slow Scrambled Eggs, Malagueta Butter

Name: Slow Scrambled Eggs, Malagueta Butter
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Yield: 2
Ingredients: 6 eggs; 2 tbsp butter, softened; 2 tsp Glass of Milk; 2 tbsp cream or whole milk; Salt, to taste; Chives, chopped, to finish; Toasted sourdough, to serve

The mildest sauce in the range does its best work at breakfast. Folded through butter it turns plain eggs into something worth sitting down for, without any heat that would wake you up too fast.

Prep: 5 min
Cook: 8 min
Serves: 2
Difficulty: Easy

Ingredients

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Made with

Divine Pepper Glass of Milk Hot Sauce

Malagueta · 5 oz · $15.00

Method

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01Mash the softened butter with the Glass of Milk until fully combined. Set aside.
02Beat the eggs with the cream and a good pinch of salt. Do not over-beat: you want them just combined.
03Melt half the sauce butter in a cold non-stick pan, then add the eggs and set over low heat.
04Stir slowly and constantly with a spatula, pulling the curds from the edges into the middle. This should take a full six to eight minutes.
05Pull the pan off the heat while the eggs still look slightly underdone, then fold through the rest of the sauce butter.
06Pile onto toast and finish with chives.

One thing that matters

Low heat and patience are the whole recipe. If the pan hisses when the eggs go in, it is too hot.

Slow Scrambled Eggs, Malagueta Butter

Ingredients

Method

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