Scrambling

The secret of making perfect, creamy-textured scrambled eggs is to cook them over a low heat and patiently stir them all the time. Never attempt to rush scrambled eggs or they will be stiff and rubbery. For two servings, allow 4 eggs, 2 tbsp cream or milk and seasonings to taste.

1. Put the eggs in a jug with the cream or milk and salt and pepper to taste. Whisk with a fork for 1 minute. The seasoning prevents streaking.

   

2. Heat enough butter to coat the bottom of a frying pan. When the butter is foaming, pour in the egg mixture.

   

3. Stir constantly with a wooden spoon over a low heat for 5-8 minutes, then stir for 1-2 minutes off the heat. Serve immediately.