Perfect Scrambled Eggs
I've always loved creamy moist scrambled eggs but I could never work out how to make them myself and my scambled eggs would invariably turn out a little dry with a somewhat rubbery texture. It turns out I was using the right ingredients but having discovered a couple of very simple tricks of the trade which make the recipe ridiculously easy I am now known as the scrambled egg king at home.
If you can get freshly laid eggs from a local farm you will taste the difference if not just try and get your hands on the freshest free range eggs you can.
Yield: 2 Serves
- 4 large fresh free range eggs .. The fresher the better !
- 2 tablespoons of butter
- 1/4 cup of milk
- Large pinch of salt to season
- Melt the butter in a medium fry pan over a medium heat being careful not to overheat or burn the butter.
- Crack the eggs into a bowl and whisk lightly.
- Add the milk and mix into eggs.
- Do Not add salt at this point.
- Pour milk and eggs into the fry pan and allow to cook for a a few second before you start stirring.
- Stir the eggs constantly using a spoon or a spatula working from the edge of the pan towards the centre ensuring that they do not overcook.
- Add the salt when the eggs are almost set but are still quite moist and continue stirring.
- Take the eggs off the heat when they are just a tiny bit under cooked and allow them to cook through.
- Serve on thick buttery toast.