Scrambled egg is one of the most delicious dishes you can ever make, but also one of the trickiest to get right.
They can be easy to mess up, but don’t worry – we’ve found the answer to perfect eggs, every time.
Here are the steps to follow for the PERFECT plate of scrambled eggs. It doesn’t involve milk, creme fruit or cheese, just eggs and butter. Delish.
Heat the pan on a low to medium heat, let it get nice and toasty. Remember to follow the low and slow rule.
Crack eggs on a flat surface and immediately season with salt and pepper. Make sure you’re using proper free range eggs – the more yellow the yolk the better they’ll be.
Start beating the eggs until you get ripples of gooey yellow and white throughout but DO NOT overbeat, that’s a mistake many people make.
Melt the butter in the pan and wait until it foams slightly, then dunk the eggs in.
DON’T touch the eggs, let them languish in the hot pan for a minute until they begin to take form.
Using a fork or spatula, push the eggs around in a figure eight until they become light, fluffy and rippled.
Then add whatever you want on top, everyone has a preference. Some like salmon, herbs or simple eggs on toast. Whatever floats your boat.
There you go, loaded just made breakfast even more amazing. You’re welcome.