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Perfect scrambled eggs

Simon Boyle

There's a fine art to softly scrambling eggs - but you'll taste the difference when you get it just right.


Stuff you’ll need

20 large eggs
140g butter, diced (ice-cold)
140g creme fraiche
¼ bunch chives, snipped
10 slices buttered sourdough bread
Freshly ground sea salt and pepper (you can use regular salt if you need to)

Serves: 10
Prep time: 5 minutes
Cook time: 10 minutes

Get Stuck In

1. Break the eggs into a cold, heavy-based pan, place on the lowest heat possible, and add half the butter. Using a spatula, stir the eggs frequently to combine the yolks with the whites.

2. As the mixture begins to set, add the remaining butter. The eggs will take about 4-5 minutes to scramble – they should still be soft and quite lumpy. Don’t let them get too hot – keep moving the pan off and back on the heat (as the bottom of the pan stays heated even after taking it off of the stove).

3. Meanwhile, chargrill the sourdough bread.

4. Add the crème fraîche and season the eggs at the last minute, then add the snipped chives. Put the toast on warm plates, pile the softly scrambled eggs on top and serve immediately.