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.
2. Add a pinch of sea salt and black pepper.
3. Beat the eggs together with a fork.
4. Put a small pan over a low heat and drop in a knob of butter.
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.
7. Stir slowly using a wooden spoon or spatula, bringing in all the mixture from the edges of the pan.
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).
9. Butter your toast and lay it on a plate. Spoon your scrambled eggs on top and finish with a sprinkling of black pepper.
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.