Ingredients

• 25g Butter 
• 10 Eggs (beaten) 
• 10ml (2tsp) Sea salt 
• 25ml Double cream 

Tools

• Cooking Chef 
• Flexi Beater

Method

1. Attach the Flexi Beater, set the temperature to 110°C and the speed to stirring 3. Add the butter to the bowl and heat until the butter stops making a bubbling noise.
2. Add the eggs, salt and cream, reduce the temperature to 80°C and increase the speed to stirring1 for 2 minutes. Reduce the speed to stirring 2 for 15 minutes or until the eggs are cooked, but still a little bit wobbly. Add seasoning if necessary.  

Oeuf Magda

1. Add 1 tsp of grained Dijon mustard and 25g of grated Gruyère cheese to the eggs. Then add 6 chopped tarragon leaves and a pinch of chopped parsley, chervil and chives to the eggs just a minute before they finish cooking. Serve on fresh butter croutons or sliced toast.

Oeuf Georgette

1. This recipe uses the scrambled egg as a filling for jacket potatoes. Take freshly baked potatoes, cut them in half, scoop out the flesh and put in the bowl with 25g butter.
2. Attach the Flexi Beater on speed 3 for 2 minutes until smooth. Make scrambled eggs as above, but add 25g cooked crayfish tails towards the end. Pipe a thin layer of potato back into the potato skins and then top with the crayfish scrambled egg.

Chilli, Tomato and Olive

1. Chop 50g of onion, 2 cloves of garlic, 3 deseeded and peeled tomatoes, 1 deseeded red chilli and 2 tsp chives in the Food Processor Attachment. Cook in the bowl with a little butter for 5 minutes. Turn the heat down to 80°C and add the eggs. As they cook, add 20g of well marinated, pitted and sliced black olives.

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