Scrambled Eggs
- 2-3 eggs
- Tablespoon butter
- Salt and pepper
Optional extras:
- 250g Spinach and 100g feta
- 100g Mushrooms and 20g chives
- 20g Parsley and 120g cherry tomatoes
Method
Scrambled eggs can take under a min to cook. So make sure you have everything you need in front of you. Butter, seasoning, spatula, towel and eggs.
- Pre heat non-stick pan – low to medium heat (if you don’t pre heat eggs tend to stick)
- Add butter (adds good flavor) doesn’t need to be fully melted as long as coats bottom of pan.
- Crack 3 eggs (must be room temperature 15-20 mins Cook better and whisk better)
- Add beaten eggs & seasoning (salt) and your optional extras if having.
- Use spatula to move eggs into the center of the pan and swirl around. Make long sweeps to make large curds for about 20sec.
- Stop cooking as soon as eggs are no longer liquid and wet, must be creamy and shiny.
- Serve on some sourdough bread, add enjoy.
