Scrambled eggs
A failsafe classic breakfast
Scrambled eggs
Serves 4
Cooks In10 minutes
DifficultySuper easy
Nutrition per serving
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Ingredients
- 8 large free-range eggs
- 1 small knob of unsalted butter
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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.
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