scrambled eggs

Sunday morning, birthday breakfasts almost always start with scrambled egg. I was first shown how to make scrambled eggs by my father and have long been very clear about how I like them. Well meaning guests anxious to take their share of the cooking have offered to do scrambled egg their way… added cheese, even onion get very short shift in our house.

Since my orginal post on scrambled egg I have taken on board Joe and Rebecca's comment that scrambled eggs should not be made with cream or milk. I have tried it and this was seconded by Rowan!

The trick with scrambled eggs is book them slowly and don’t move them around too much. Take them off the heat before you think they are ready, they will continue to cook and most importantly of all have everyone sitting at the table ready to eat as son as they are ready.

• Two eggs per person
• Salt and Pepper.

Whisk the eggs with about half a small glass of milk with the salt and pepper. Put a frying pan (non stick avoid difficult washing up issues) on a low heat with a knob of butter. Once the butter has melted but not too hot add the eggs. Leave them on a low heat while you prepare the toast. Resist the temptation to stir it or turn the heat up. After abut 2 minutes gently move it around and leave it alone for another couple of minutes. Once it is creamy and soft take it off the heat and stir it a bit more. The egg should be cooked but soft. Dish up and enjoy.