Scrambled eggs can be one of the most fantastic, luxurious breakfasts around if you remember a few key things: always use really fresh free-range or organic eggs and good-quality butter, and always keep the eggs moving slowly over a low heat.

Do this and you’ll get luscious, buttery, creamy scrambled eggs every time.

HOW TO MAKE SCRAMBLED EGGS

1. Crack 4 large free-range eggs into a bowl.
Image of step one, ingredients and kit to scramble eggs

2. Add a pinch of sea salt and black pepper.
Image of salt and pepper being added to the eggs

3. Beat the eggs together with a fork.
Image of eggs being whisked

4. Put a small pan over a low heat and drop in a knob of butter.
Image of butter being heated in pan

5. Melt the butter slowly until it’s frothy. While the butter is melting, pop a slice of wholewheat bread in the toaster.

6. Pour the beaten eggs into the pan.
Image of whisked eggs poured into a frying pan

7. Stir slowly using a wooden spoon or spatula, bringing in all the mixture from the edges of the pan.
Scrambled eggs - step seven

8. Your eggs are ready when they look silky and slightly runny (they’ll continue to cook a little even after you’ve removed them from the heat).
Scrambled eggs - step eight

9. Butter your toast and lay it on a plate. Spoon your scrambled eggs on top and finish with a sprinkling of black pepper.
Image of scrambled eggs on a piece of toast on a plate

And there you have it, the perfect scrambled eggs! This is a great basic recipe to get you started. If you want to liven things up you can always add some chopped chives or basil, a few shavings of Parmesan cheese or some chopped red chilli to the beaten egg mixture before pouring it into the pan, then team up with smoked salmon for a delicious breakfast or brunch.

For more top tips, watch the video below…

For more information on free-range eggs and welfare standards, check out the British Hen Welfare Trust.

Adapted from Jamie’s Ministry of Food.