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- 3 eggs
- 50g butter (or to taste)
- Mix your eggs and butter (I use Lurpak butter) together in a bowl until they begin to mix together. You will probably still have lumps of butter in the mixture but that is fine. DO NOT SEASON as it will ruin the constancy of the eggs.
- Turn on the heat on your cooker to heat up the pan. I usually set it to the highest it will go to. Wait until the pan has heated up.
- Take your pan off the heat then add your eggs and butter to the pan. You will see it begin to cook immediately, so you want to start mixing with a spatula as soon as you add the mixture. Put the pan on and off the heat to make sure the eggs never get too hot and overcook the eggs and continue to mix constantly.
- The eggs will be done as soon as they look light and fluffy and do not bounce back when you move them with the spatula. As soon as they are cooked take them out of the pan and place them onto what you intend to serve them on, otherwise they will continue to cook and will become rubbery.
- Season to taste. I use salt and pepper.
If you are having trouble cracking the eggs, I would recommend tapping them twice on the side of the bowl and then pushing down onto the egg and pulling apart on the bottom side of the egg. Remember to look for bits of shell in the bowl before adding the butter into the mixture. A good way to get these pieces out is to use a spoon and drag the pieces up the edge of the bowl before using a piece of kitchen towel to pick it out.
The most common combination with scrambled eggs is toasted bread. I would recommend sourdough bread which has been lightly toasted and buttered. I find that this is enough to evenly spread the scrambled eggs across and have a satisfying amount on each piece of toast. Fresh juice like orange juice is also great in combination to follow to wash away the aftertaste.
I took inspiration from these two methods to making scrambled eggs, one by Gordon Ramsey and the other from a New York Restaurant. Watch these recipes if you would like to make more complex versions of scrambled eggs. These variants include ingredients such as chive and creme fresh to add extra flavour to the eggs. I decided to omit these from my version to make it as simple to follow as possible and to be made with as little ingredients as possible, so it is more easily available to anyone who would want to try it. This method could be used as a springboard to make more complex meals with eggs and is a great way to introduce yourself into cooking with eggs. The great thing about eggs is that they are so versatile and usable in so many different recipes you really can incorporate them into a variety of different recipes. The most important thing to remember whilst making food with eggs is how quickly it can go from perfectly cooked to overcooked. The only way to perfect this is through practice and getting familiar with the process.
Eggs are delicious and I eat them a lot but make sure not to only eat eggs or you will start to feel the consequences of not having a varied diet. Remember to eat healthily and responsibly and to stay safe.