Hotel-style Scrambled Eggs - photo 1
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Hotel-style Scrambled Eggs

Breakfasts Main Dishes 20 min Easy 9 wyświetleń ~8.72 PLN 5.0 (1)
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5.0 (1)
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Description

Hotel-style scrambled eggs are a creamy, delicate, and fluffy version of the classic scrambled eggs served at high-quality hotel breakfasts. They are characterized by slow cooking over low heat, the addition of a small amount of milk and butter for a velvety consistency, and optional chives for freshness. This is a simple yet impressive dish — perfect for breakfast or a light brunch. Serve with warm bread (toast, baguette, roll) and accompaniments like cherry tomatoes, smoked salmon, or arugula salad. Visually, they present as a creamy mass with a light, uniform color, delicate curds, and a shiny surface thanks to a bit of butter added at the end.

Ingredients (8)

Servings:
4
  • Egg 8 szt.
  • Milk 3.2% 120 ml
  • Butter 50 g
  • Rapeseed oil 15 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Black pepper 2 szczypty
  • ✨ Opcjonalne
  • Chives 0.2 pęczków
  • Bread (toast or roll) 240 g
💰 Szacowany koszt dania: ~8.72 PLN (2.18 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Prepare all the ingredients and utensils: measure out the milk (120 ml) and butter (50 g). Crack the eggs one by one into a large bowl to check if any are spoiled. If you are using chives, wash them under running water, dry, and chop finely. Also, prepare plates and cutlery for serving. Keep everything within reach – timing is important when frying.

Ingredients: Egg, Milk 3.2%, Butter, Chives, Bread (toast or roll)
Use a large, shallow mixing bowl and a cutting board with a sharp knife for the chives. Make sure the butter is at room temperature (easier to melt).

Preparing the egg mixture

2

In a bowl with the eggs, add milk and salt (about 4 g). Using a fork or whisk, vigorously beat for 30-45 seconds until the yolks and whites are combined and the mixture is homogeneous, slightly uniform in color – do not overbeat into a foam. The mixture should be liquid, without large lumps of egg white.

Ingredients: Egg, Milk 3.2%, Salt
Use a fork or a small whisk. Do not whip for too long (we don't want foam), the goal is to unify the mixture and aerate it slightly for a delicate texture.

Heating the pan

3

Place a non-stick frying pan with a diameter of 24-28 cm on the stove and set the heat to medium-low (about 4-5/9 on the burner scale). Pour in canola oil (15 g) and add 25 g of butter. Wait about 45-60 seconds until the fat melts and combines – the butter should foam but not brown.

Ingredients: Rapeseed oil, Butter
The best is a non-stick pan with a diameter of 24-28 cm. Use a silicone or wooden spatula. If the butter starts to brown, reduce the heat immediately – the pan is too hot.

Frying

4

Pour the egg mixture evenly onto the pan. After 10-15 seconds, when the edges start to set, gently push the set edges towards the center using a silicone spatula or wooden spoon, making a motion from the edge to the center. Repeat this motion every 10-20 seconds, creating large, soft curds. Cook for a total of about 4-6 minutes on very low heat, constantly checking the consistency; you want to achieve creamy, slightly moist curds. When the mixture is almost set but still slightly shiny, remove the pan from the heat — the scrambled eggs will continue to cook for another 30-60 seconds from residual heat.

Ingredients: Egg, Milk 3.2%, Butter, Rapeseed oil, Salt, Black pepper
Use very low heat and patience. The movements should be gentle; do not drag the scrambled eggs across the pan like a pancake. If you want a more intense creaminess, add a tablespoon of cold butter just before removing from the heat and gently fold it in.

Finishing

5

After removing from heat, add the last 25 g of butter and gently fold it in until it melts and gives the scrambled eggs a shine. Season to taste with freshly ground pepper and salt if needed. If you are using chives, sprinkle with finely chopped chives now and gently mix.

Ingredients: Butter, Black pepper, Salt, Chives
Add the butter gradually and mix gently. If you add the chives too early, their color and freshness may be lost – chop them just before serving.

Serving

6

Transfer the scrambled eggs to pre-warmed plates (warmed plates maintain the temperature of the dish). Arrange warm bread (if using) alongside and optionally add slices of tomato or arugula. Serve immediately while the scrambled eggs are still creamy and warm.

Ingredients: Bread (toast or roll), Chives, Egg
Serve immediately — scrambled eggs cool down quickly and lose their creaminess. Use a wide spoon or spatula to gently place the curds on the plate.

Optional additions

7

If you want to elevate the dish: add 1-2 tablespoons of sour cream or whipped cream for exceptional creaminess, or arrange thin slices of smoked salmon alongside. You can also serve with parsley or tomato salsa.

Ingredients: Chives
Toppings are optional — if you add smoked salmon, do not season the scrambled eggs too much. Additionally, you can add chives to enhance the flavor/texture.

Fun Fact

💡

In the 'hotel' version, scrambled eggs are cooked more slowly and over lower heat, often with added fat, which gives them a creamy consistency; in many hotels, a bit of cream or butter is added to the scrambled eggs to achieve extra shine and creaminess.

Best for

śniadanie brunch lekki posiłek

Tips

🍽️ Serving

Serve the scrambled eggs immediately on slightly warmed plates along with warm bread. For a contrast in textures, serve crispy toast or croutons and fresh tomatoes. Coffee with milk or freshly squeezed orange juice pairs well as drinks.

🥡 Storage

Scrambled eggs are not recommended for long storage. If there are leftovers, store them in an airtight container in the fridge for a maximum of 24 hours. To reheat, use low heat in a pan and add a little butter or milk, gently stirring to restore creaminess; avoid the microwave, as it dries them out.

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