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Scrambling eggs is not complicated but there are a few tricks for perfecting this mainstay of breakfast menus – fresh eggs, a light hand and good timing will guarantee perfect, creamy eggs every time.
Allow two eggs and approximately 10g of butter per person.
Whisk the eggs lightly – they need a gentle touch, not a harsh beating
Heat the butter in a pan over a medium heat. Once the butter is foaming, pour in the beaten eggs
Wait a few moments so the eggs begin to set then steadily and constantly stir with a spatula into the centre and around the pan so the eggs don’t have a chance to stick, folding the setting mixture over as you go
When the eggs look creamy and have almost set but there’s still some liquid left, remove from the heat. The timing of this is the trickiest part of the process as it seems counterintuitive to take under-cooked eggs off the heat but there will be enough heat left in the pan to finish the cooking process
Season with salt. It is important to do this at the end of the cooking process as any earlier and the salt will draw moisture out of the eggs, resulting in a rubbery texture
Once the eggs are cooked, fold in other ingredients – black pepper, chives, parsley, grated cheese or smoked salmon trimmings, for example.