Go Back

Scrambled Eggs

Print Recipe Pin Recipe
Ingredients Method Notes

Ingredients
  

  • 2 Medium eggs stored at room temperature
  • Small knob of butter

Method
 

  1. Melt the butter in a pan on low heat. Whisk the eggs in a jug and pour into the pan.
  2. Stir slowly and continuously with a spatula, moving the egg around the pan as it sets. Keep the heat low throughout.
  3. Take the pan off the heat just before the eggs look fully set, they will continue cooking in the residual heat. Serve immediately.

Notes

Low and slow is the key. The moment you rush scrambled eggs they turn dry and rubbery. If they start setting too fast, take the pan off the heat for a few seconds and keep stirring.