Pan Scrambled Eggs
Essentials: A heavy based pan and a wide wooden spoon.
Cooking Tip: Stir often to keep curds small and soft.
Sea salt and fresh ground pepper
2 tbsp milk
Knob of butter or glug of olive oil
Thick buttered toast to serve
Gently beat the eggs together with salt and pepper. Add 2 tbsps of milk to the eggs for a softer result. Melt a knob of butter or olive oil in a heavy-based non-stick pan over a medium heat. When sizzling, add the egg mixture and stir gently with a wooden spoon. Continue to stir the eggs for 1-2 minutes, scraping the egg off the base of the pan as it sets. When most of the egg has set, remove the pan from the heat and fold occasionally for 30 seconds until fully scrambled. Serve immediately with thick slices of hot buttered toast.
Add a couple of twisted strips of smoked salmon on serving and 1 tbsp of cream in the basic recipe. For a middle eastern flavour, add 1 tsp of cumin and 1 tsp of chopped coriander to the basic recipe.