Scrambled eggs can be one of the most satisfying, luxurious meals around if you do them right. Getting cafe quality scrambled eggs is easier than you think and only requires a few ingredients and no milk!
A few key things to remember is to use really fresh free-range or organic eggs and good-quality butter, and always keep the eggs moving slowly over a low heat.
Do this and you’ll get luscious, buttery, creamy scrambled eggs every time.
- 4 fresh free range eggs
- a knob of butter
- salt and pepper to taste
- Fresh bread to serve
Crack four large free-range eggs into a bowl. Add a pinch of salt and black pepper. Beat the eggs together with a fork.
Put a small pan over a low heat and drop in a knob of butter.
Melt the butter slowly until it’s frothy. While the butter is melting, pop a slice of fresh bread in the toaster.
Pour the beaten eggs into the pan.
Stir slowly using a wooden spoon or spatula, bringing in all the mixture from the edges of the pan.
Your eggs are ready when they look silky and slightly runny (they’ll continue to cook a little even after you’ve removed them from the heat).
Butter your toast and lay it on a plate. Spoon your scrambled eggs on top and finish with a sprinkling of black pepper.