Scrambled eggs make for a quick and easy protein-packed meal, anytime of the day. To cook perfectly creamy scrambled eggs make sure you use fresh eggs (preferably free-range or organic), cook over a low heat, keep your eggs moving in the pan and don’t let overcook them. Your eggs are ready when they still look a little runny and will continue to cook once off the heat.
Lightly whisk the eggs with a fork and season with salt and pepper
Heat a small frying pan over a low heat, add butter (don’t let the butter brown)
Pour in the eggs and leave for about 10 seconds without stirring, then stir with a wooden spoon and gently fold the eggs in from the edges of the pan
Let sit for another 10 seconds, then stir and fold again
Repeat until the eggs look soft and still runny in places. Remove from the heat and serve immediately
Note: If you are making more than two serves of scrambled eggs, make sure you cook separate batches so as not to crowd the frying pan.
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