Scrambled Eggs

Preparation info

  • Serves


    • Difficulty


Appears in

The Robert Carrier Cookbook

By Robert Carrier

Published 1965

  • About


  • 5 good-sized eggs
  • salt and freshly ground black pepper
  • butter
  • 4 tablespoons


Break eggs into a bowl and season to taste with salt and freshly ground black pepper. Mix eggs lightly with a fork, but do not beat them. Heat butter in the pan until it is sizzling but has not changed colour. Pour eggs into pan; allow them to set slightly; then stir them constantly with a wooden spoon, running edge of spoon round the pan and drawing the eggs into the centre of the pan. Cook un