Scrambled eggs

Name: Scrambled eggs
Total time: 10 min
Yield: 4
Ingredients: 8 large free-range eggs; 1 small knob of unsalted butter

A failsafe classic breakfast

“Making scrambled eggs is fun – just remember that eggs are delicate and will continue to cook even after you’ve taken them off the heat, so it’s really important to remove them just before they’re ready, so that they’ll be just right by the time you come to eat them. ”

Serves 4

Cooks In10 minutes

DifficultySuper easy

Kid friendly

Eggs, Vegetarian, Gluten-free, The Kitchen Garden Project

Nutrition per serving

Calories

188

9%
Fat

14.5g

21%
Saturates

4.6g

23%
Protein

14.2g

28%
Carbs

0.1g

0%
Sugars

1g

1%

Of an adult's reference intake

The Kitchen Garden Project

By Jamie Oliver

Tap For Method

Ingredients

8 large free-range eggs
1 small knob of unsalted butter

Tap For Method

The Kitchen Garden Project

By Jamie Oliver

Tap For Ingredients

Method

Crack the eggs into a measuring jug.
Add a tiny pinch of sea salt and black pepper, then use a fork to beat them together well.
Put a medium saucepan over a low heat and add the butter.
Leave it to melt slowly, then when it starts to bubble carefully pour in the eggs.
Stir slowly with a wooden spoon, or a spatula if you’ve got one, so you can get right to the edges of the pan.
Keep gently stirring until the eggs still look silky, slightly runny and slightly underdone, and then remove from the heat – the heat of the pan will continue to cook the eggs to perfection.
Serve with lightly buttered toast.

Tips

Try adding one or two of these to the beaten egg mixture for extra flavour:

• a few sprigs of finely chopped soft herbs
• ½ a finely chopped fresh red chilli (deseed if you like!)
• 2 tablespoons of fresh podded peas.