How to… Scramble Eggs

Appears in

Published 2009

The wonder of scrambled eggs is that they can keep everyone happy, from purist to hedonist. A gentle hand will achieve best results.

Method

Break 2 eggs into a clean dry bowl and beat lightly with a fork. Add 2 tablespoons of milk and season with salt and pepper. Mix with a fork, depending on your preference — mix thoroughly for even yellow scrambled eggs, or just stir through for a streaky consistency.
Melt a knob of butter in a heavy-based saucepan or frying pan over medium heat. Swirl to coat the pan with the butter, making sure it doesn’t burn or turn brown.
Add the eggs and cook for 30 seconds. With a flat-ended wooden spoon, slowly but constantly fold the mixture around as it cooks. Cook for about 1 minute, lifting and folding, until the eggs are softly scrambled.
Remove the pan from the heat while there is still a little liquid left in the base — the eggs will continue to cook in the heat of the pan. Season and serve immediately.

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