Scrambled eggs are a simple hearty breakfast – the recipes isn’t difficult but it’s worth writing down…
Cooking: 3 min
Ingredients
- 2 eggs
- 1 tsp butter
- 1 tsp Philadelphia soft cheese (optional)
- 3 chives chopped
Method
The key to great scrambled eggs is to cook them slowly. So
- Beat the eggs, add a pinch of salt and a grind of fresh black pepper
- heat a good non-stick frying pan with the butter in it, slowly melting the butter (5/10 on my induction hob)
- When the butter is melted add the soft cheese and let it soften, swirl it though the butter then add the eggs.
- Leave it alone for a minute then stir, then leave it alone for 30 sec and stir. You’re waiting until the egg starts to cook. Keep gently stirring every 15 seconds or so until the egg is cooking quickly, then break it up with the spatula and just before it’s cooked enough – turn it off.
- You can then use the residual heat to get the perfect consistency, serve and sprinkle with fresh chives.
Be gentle – that’s the key, don’t over stir, and let the butter keep a glossy edge to the eggs – they should taste like velvet, but not like mush.