Scrambled Eggs

Scrambled eggs should be creeeaaamy and really tasty. Not dry and lumpy or spongey. They don’t need milk, either, which can make them harder and tasteless. It takes a little bit of patience to make them properly, but a few minutes of your time will give you scrambled eggs that are in a different league to the usual heap of bland lumps.

 

Scrambled eggs

 

Ingredients, to serve 2:

  • 4 – 6 eggs, the best you can find
  • Knob of butter
  • Pinch of salt and freshly ground black pepper
  • Optional truffle oil and buttered toast

 

What to do:

  • Melt the butter in a saucepan, preferably non-stick, over a gentle heat.
  • Break the eggs into the pan – no need to beat beforehand.
  • Add the salt and pepper
  • Do not be tempted to add milk
  • Patiently stir your eggs over a gentle heat until they have reached a creamy consistency.
  • Serve. Your eggs will be delicious on their own but you could serve them on buttered toast. And for treats, add a drizzle of truffle oil.