Classic Scrambled Eggs

Eggs cooked in this basic way have been part of the British tradition since medieval times, when herbs were added to make ‘herbolaces’ and ‘tansies’: the eggs are mixed together, then ‘scrambled’ with butter. They are still made in virtually the same way today.

After beating yolks and whites together, there’s the option of adding liquid to the eggs, which will break down the coagulating mass, giving you a softer and moister finish. Milk, water or cream can be used. The thought of wa