Description
A quintessential breakfast staple, classic scrambled eggs are renowned for their light, fluffy texture and rich, comforting flavour. This simple yet satisfying dish comes together in minutes, making it an ideal choice for a quick start to any day. Perfect on their own, alongside toast, or as part of a larger breakfast spread.
Ingredients
- 2 large eggs
- 1 tbsp butter
- Pinch of salt
- Pinch of black pepper
Shopping List
- Eggs (2 large)
Instructions
- Crack the eggs into a small bowl. Add a pinch of salt and a pinch of black pepper. Whisk vigorously with a fork until the yolks and whites are fully combined and slightly frothy, about 30 seconds.
- Melt the butter in a small non-stick frying pan over medium-low heat. Swirl to coat the bottom of the pan.
- Pour the whisked eggs into the pan. Let them sit undisturbed for about 30-60 seconds until the edges just begin to set.
- Using a spatula, gently push the cooked egg from one side of the pan to the centre, tilting the pan to allow uncooked egg to flow into the empty space. Repeat this motion, folding and pushing the eggs, until they are mostly set but still slightly moist and creamy. This should take about 1-2 minutes.
- Remove the pan from the heat immediately. The residual heat will continue to cook the eggs slightly.
- Serve immediately on a warm plate.
Notes
For extra creaminess, a splash of milk or cream (about 1 tablespoon) can be added to the eggs before whisking. Be careful not to overcook the eggs; they should be soft and just set, not dry. Experiment with serving alongside chives, cheese, or hot sauce for variation.